Are you ever searching for an easy starter recipe that can easily be turned into a dinner, but doesn’t take long to cook either? These Bombay Potatoes (or Bombay Aloo) are the easiest recipe to keep up your sleeve.
I bring this together when I’m aching for something tangy, and a little bit spicy but don’t have the energy to cook anything extravagant. You will find me whipping these up especially when we have last minute guests over and not many snacks in the home. I love the spicy and tangy combination of this meal, and it’s a family favourite at home too.
Try your best to find the smallest potatoes that you can – I mean the tiniest potatoes. The smaller the potato, the more bite sized your meal and the less you have to break apart the smashed chunks. This meal is best served with bite sized pieces so you can serve it as a starter. I typically buy chat potatoes or baby white potatoes for the recipe.
This recipe also calls for garam masala. You will notice that we talk about garam masala a fair bit in our recipes. It’s a staple masala blend featuring coriander, cumin, pepper, and mace. You could make your own blend at home, but considering I tend not to stock mace much at home, a pre-made spice blend is the best way forward. Leave a comment below if you want the recipe for garam masala, but you can easily find the blend in your supermarkets in the Asian/Indian food aisle.
Serve these spicy potatoes up with yogurt, chat masala (totally optional), lime and coriander. Alternatively you can also add some fresh pomegranate, tamarind chutney, and/or mint chutney drizzled through the yogurt for extra tang. If I am serving it up as a starter, sometimes I add some crunchy bits like crunchy sev (again, located in the Asian/Indian food aisle of your supermarket), or some salted chips or crunchy noodles. Honestly you could top this with whatever toppings you wanted!
Click the video link below to check out how I make this delicious recipe!
Bombay Potatoes
Equipment
- Fry pan
Ingredients
Bombay Potatoes
- 500-600 g baby potatoes, boiled with the skin on
- 1 tbsp. ground coriander
- 1 tbsp. chopped coriander leaves cilantro
- 1 tsp ground cumin
- 1 tsp raw mango powder available at South Asian grocers
- 1 tsp chilli powder paprika if you want something mild
- ½ tsp ground turmeric
- ½ tsp garam masala available at supermarkets or South Asian grocers
- ½ tsp. grated ginger
- ¼ tsp. chopped green chilli
- Juice of ½ a small lime
- salt and pepper
- ½ tsp chaat masala available at South Asian grocers
Garnishes
- 3 tbsp. Greek yogurt
- ½ lime cut into slices
- some slices of red chilli
Instructions
- Use your palms to gently smash the boiled and cooled potatoes. Smash them lightly until the shape is broken, but still holds well
- Heat the oil over medium heat in a fry pan
- Add the chopped chilli and a pinch of the cumin and quickly stir through the oil using a wooden spoon
- Add the smashed potatoes to the pan and let them sit without stirring for a minute or so, until the skin crisps nicely. Flip the potatoes and continue to cook. Break the potatoes up gently, without mashing them up
- Add the ginger, half of the coriander leaves, and all the spices to the pan and stir through the potatoes
- Add the lime juice and continue to mix until the raw smell of the ginger and spices is gone
- Serve in a hollow dish and top with spoons of the yogurt, chilli, the remaining coriander. Sprinkle over the chaat masala if you are using it. Serve fresh!
