Bombay potatoes are delicious stir-fried baby potatoes with flavorful spices. This is perfect for sides or even as an appetizer this is great. It's a quick 10 minutes dish whether you make it on the stovetop or in an instant pot.
If you are looking for some delicious yet yummy vegan potato recipes, then you must try these Bombay Potatoes, stir-fried baby potatoes. This is a great side dish. But you can enjoy this as an appetizer also. In fact, this is one of the quick vegan appetizers.
Bombay potatoes are simple, and quick, yet delicious. These are baby potatoes steamed and coated with flavorful and aromatic spices. And you can make them on the stovetop, or instant pot.
Also, you can make them in an air fryer as well (like roasted breakfast potatoes). I really love my air fryer and the way it cooks the vegetables. And you can make the roasted potatoes oil-free as well.
Bombay Potatoes - Stovetop & Instant Pot
These Bombay potatoes are super easy and the cleanest of the clean recipes. Takes hardly 15 minutes to cook them. And if you have boiled potatoes, it hardly takes 5 minutes to saute them with spices. Even if you don't have boiled potatoes, you can still make this in just 10 minutes by boiling them in a pot or in an instant pot quickly.
Normally this dish (Bombay potatoes) is prepared with baby potatoes. However, if you don't have the baby ones, you can take regular potatoes and chop them into bite-sized pieces. You can take russet potatoes or Yukon gold or white potatoes. Just check their cooking time if you are taking a mix of them.
How to make Bombay potatoes?
This is a quick dish that takes hardly 15 minutes even if we are starting this from scratch. You just need some boiled potatoes. Rest all takes 5 minutes only. You can make these potatoes either in an instant pot or in a pan on the stovetop. Here let us see both methods of making these yummy spicy Bombay potatoes.
Ingredients You'll Need -
This is a simple recipe with only a few ingredients.
Potatoes
Baby potatoes are the hero ingredients of the recipe. If you don't have baby potatoes, then take regular potatoes and cut them into bite-sized pieces and then simmer till they are fork-tender only. You can also microwave them for 5 minutes to cook them soft.
Spices -
Spices play a major role in this recipe to make them delicious. Here the spices we use are ground spices. Again the spices are no magic but a balanced combination of the everyday spices that we use in Indian cooking.
The spices used are ->
- Cumin seeds
- Coriander powder
- Cumin powder
- Turmeric powder
- Red chili powder
- Asafoetida (Hing)
- Dry mango powder (amchur)
- Salt
- Lemon juice (optional)
- Fresh coriander leaves
All these spices you will get in the Asian aisle of any supermarket. Also, if you don't have some spices like asafoetida or dry mango powder, you can skip that and add some lemon juice for a tangy flavor. But asafoetida or thing adds a nice aroma and flavor to the dish.
Stovetop Method
Immerse the potatoes in a pot of water and let it boil till cooked or till fork tender. Once cooked, remove the potatoes from the hot water and allow them to cool for some time. Then peel off the skin of the potatoes.
Next heat oil in a pan or griddle. Add cumin seeds and let them splutter. Then add potatoes and sauté for 3 minutes on medium flame.
In a small bowl add all the spices and 2 - 3 tbsp water to make a spice paste. Otherwise, the dry spices may burn making the dish taste bitter n spoil the efforts.
Reduce the flame to slow and pour the spice paste into the pan or over the potatoes. Quickly stir the potatoes so that they will be coated nicely with spices. Saute for 1 minute more.
Turn off the heat and add freshly chopped coriander/ cilantro leaves. Optionally you can add lemon juice of 1/2 lemon. Skip lemon juice if you are adding dry mango powder.
Instant Pot Bombay Potatoes
Place the potatoes in a steamer basket. Put 1 cup of water in the inner pot. Start the instant pot and keep it on pressure cook mode for 5 minutes. Allow for 2 minutes of natural pressure release. Then quick release rest.
Now cool the potatoes and peel off the skin. Start sauté mode on instant pot for 8 minutes. When it's preheated, add oil. Add cumin seeds to splutter. Then add the boiled potatoes and sauté for 3 - 4 minutes. Now add the spices and mix quickly. Now quickly add 3 - 4 tbsp water to deglaze. Give a nice stir. Then add finely chopped cilantro leaves.
To stop excess cooking remove the inner pot from the hot plate. Drizzle some fresh lemon juice and some more fresh cilantro leaves.
Storage & Reheat
They can be refrigerated and stored for 4 - 5 days when stored properly. To refrigerate the Bombay potatoes, let them cool down to room temperature. Then transfer the potatoes to an airtight container. Refrigerate for 4 - 5 days.
To reheat microwave them for 1 minute and serve hot. For freshness, you may add some finely chopped cilantro leaves.
Check out my skillet potatoes recipe, breakfast hash.
Bombay Potatoes
Bombay Potatoes (Stovetop + Instant pot)
Equipment
- Pot/ sauce pan
- Saute pan/ griddle
- Instant Pot for instant pot method
Ingredients
Spices
- 1 tsp cumin seeds
- 1/2 tsp asafoetida or hing
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp dry mango powder (aamchur) substitute - lemon juice
- 3 - 4 tbsp water (to mix with spices)
Instructions
- Boil baby potatoes till fork tender. Don't over cook else they will split open quickly.
- If you are using regular potatoes then cook till they are just cooked right and don't over boil.
- Peel off the skin of the potatoes.
- Poke the potatoes with help of a fork.
- Heat oil in a pan or wok.
- Add cumin seeds and let them splutter.
- Add boiled potatoes & saute for 3 minutes.
- In a small bowl add all above mentioned spices and 2 - 4 tbsp water and stir to make a paste.
- Add the same mixture of spices to the potatoes in the pan.
- Toss well immediately so that the spices will stick to the potatoes well.
- Saute and toss for 2 minutes more on high flame.
- Turn off the gas and add chopped coriander leaves.
Instant Pot Bombay Potatoes
- Start instant pot on pressure cook mode.
- Add 1 cup water to the inner pot.
- Place potatoes in the steamer basket and place inside.
- Close the lid and pressure cook on high for 5 minutes.
- Then allow it for NPR for 3 minutes. Then quick release the rest.
- Check if the potatoes are cooked by inserting a fork.
- Peel off the skin of the potatoes.
- Now start the instant pot again on saute mode for 8 minutes.
- Add cumin seeds and let them splutter.
- Now add the potatoes and stir-fry for 3 minutes by stirring in between.
- Next add the spices and immediately stir to coat the potatoes.
- Add 3 - 4 tbsp water quickly so that spices will not burn.
- And potatoes will be nicely coated with spices.
- Add freshly chopped coriander leaves.
- Press the cancel button now.
- Remove the inner pot to stop over cooking of spices.
Video
Notes
Read similar healthy appetizers and finger foods for kids. e.g. paneer corn seekh kabab, potato lollipop, veg shammi kabab, spinach corn sandwich, stuffed bread roll, cheesy potato sandwich, aloo kachori, stuffed paratha like aloo paratha, gobi paratha, paneer paratha.
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Karly
Yum! This look delicious! Who doesn't love potatoes!
daintykitchen
Thanks Dear. Yes this is most loved one.
Cindy
What is mango powder?
Cindy
Not to mention asafoetida or hang. Is there a substitution for these ingredients?
Ipsa Faujdar
There is no replacement to asafoetida or hing. But you can skip if not available.
Ipsa Faujdar
Dry mango powder. You can substitute it with 1 tsp lemon juice.