Ingredients
Method
Cooking
- Begin by boiling the cubed potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and set aside.
- In a large frying pan, heat the vegetable oil over medium heat.
- Once the oil is hot, add the mustard seeds and cumin seeds. Listen for the crackling sound, which indicates they are ready!
- Add the finely chopped onion and sauté until golden brown.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Sprinkle in the turmeric powder, garam masala, and chili powder, mixing everything together for a few seconds.
- Add the boiled potatoes and salt, tossing everything until the potatoes are well-coated with the spice mixture.
- Allow the mixture to cook for another 5-10 minutes, stirring occasionally to prevent sticking.
- Finally, garnish your Bombay Potatoes with fresh cilantro before serving.
Notes
This dish can be served with basmati rice, naan bread, or cucumber raita. Leftovers can be stored in an airtight container in the fridge for up to four days.