bombay potatoes
(4 ratings)
This is a great Indian dish from the capital region of Bombay. For this recipe, the potatoes are first quickly parboiled with a bit of turmeric so the potatoes turn golden, then they're tossed with warm Indian spices that contribute a lot of flavor to the potatoes, and then they're roasted until golden and crisp. Serve these potatoes over warmed Naan bread, then top each serving with a spoonful of yogurt then garnish with fresh cilantro, and it makes for a great vegetarian dish. For a more complete meal, serve it with side dishes of steamed white rice and fresh mango slices.
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(4 ratings)
yield
4 to 6
prep time
20 Min
cook time
40 Min
method
Roast
Ingredients For bombay potatoes
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8 mdpotatoes, peeled and cut into 1-inch chunks
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water and salt, for parboiling potatoes
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1 tspturmeric
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1 tspsalt
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1 tspblack pepper
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1 tspcumin
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2 to 4 Tbspvegetable oil
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1 mdonion, diced
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2 to 3 clovegarlic, minced
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1 smred chili pepper, seeded and chopped (optional - for extra "heat")
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2 tspblack mustard seeds
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2 tspgaram masala (you could use curry paste in a pinch, but garam masala is preferred)
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2 Tbspfresh coriander leaves (fresh cilantro), chopped
- GARNISHES
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plain yogurt (optional)
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chopped cilantro (optional garnish)
- SERVING SUGGESTIONS
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naan bread, warmed
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steamed white rice
How To Make bombay potatoes
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1Preheat oven to 400°F (200°C).
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2Place potatoes in a large saucepan and cover with water. Stir in a generous pinch of salt and the turmeric, and bring water to a boil over medium-high heat. Once it reaches a boil, reduce heat to low and let simmer for 5 minutes. (Don't overcook or the potatoes will fall apart during roasting. The parboiling is to allow the turmeric to to impart a deep golden color in the potatoes.) After 5 minutes of boiling, drain potatoes.
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3Return drained potatoes to saucepan. Add salt, black pepper, cumin, oil, onion, garlic, red chili, mustard seeds, garam masala and chopped cilantro to saucepan, and toss until potatoes are well coated with seasonings. Transfer potatoes to a roasting pan.
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4Place roasting pan in oven and roast for 30 to 40 minutes or until potatoes are nicely browned and crispy.
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5Serving Suggestions: Place warmed naan bread on 4 plates. Ladle some of the roasted Bombay Potatoes on top of the naan bread. Top each serving with a spoonful of yogurt, and garnish with additional chopped cilantro, if desired. Serve with steamed white rice on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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