Bombay Potatoes

40 Mins includes time to pressure cook potatoes
Serves 4 people
Author: Rajni Ram
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Bombay Potatoes, isn’t the name intriguing? I am a food trivia freak. I love when food has a story to tell. Here on the blog you will find such recipes with food history. Check out MLA Pesarattu and Bombay Chutney recipes for some such accounts.

Well, coming to the name of this dish, much of what I researched does not show any conclusive reason why the dish was named so. What is clear so far is that Potatoes are not Indian vegetables or tubers, but were first introduced by the British in Goa (India) during their rule.

The potatoes got spiced up the Indian way and they say the dish is quite popular in Bombay (Mumbai today), so that’s why may be the name. This is a dish with an Indian name but however is not completely Indian. Our counterparts in other parts of the world have their own version of the dish. So this dish varies so much in its making from country to country. Though this recipe is mostly shown as made with baby potatoes, regular potatoes can also be cubed and used. In India itself people vary it by just using dry spice powder to cook it, while some use tomato puree along with the spices. My recipe belongs to the second category. I have also used a secret ingredient here which gives tons of flavour and colour. Any guesses?  Well,you are about to find out.

Ingredients

  1. Potatoes (baby potatoes or regular) 250 gm
  2. Tomatoes 2 large or 3 small
  3. Onion 1 large or 2 small chopped finely
  4. Green chillies 2 finely chopped
  5. Ginger garlic paste 1 tsp
  6. Red bell  Pepper/ Red capsicum 1/2  of a medium sized one, cubed.
  7. Red chilli powder 1-1.5 tsp
  8. Coriander powder 2 tsp
  9. Fennel Powder 1 tsp
  10. Garam Masala Powder 1/2 tsp
  11. Oil for sauteing 1 tbsp
  12. Fresh Coriander leaves for garnish
  1. Pressure cook the potatoes, peel and set aside. (check notes). In a pan take oil and heat. Add cumin seeds,and when they crackle add turmeric powder, followed by green chillies and saute. Now add Onions and saute for about 30 seconds and then add ginger garlic paste. Continue to saute until the onions turn light brown.
  2. In the meantime,while onions were browning(take care not to burn them and keep stirring occasionally), put the tomatoes and cubed Red capsicum/ Bell peppers in a blender and make a smooth puree. Now add this puree to the light brown onions and stir.
  3. Bring the onion and tomato-bell pepper puree to a boil and add salt, and red chilli powder. Stir. Now add coriander powder,  fennel powder and mix well. Allow to simmer on medium heat for 2 minutes until the raw taste is gone.
  4. Now drop in the cooked potatoes and mix well such that the Masala coats the potatoes well. Cook on medium flame until the sauce reduces. Now add the Garam Masala powder and continue to cook on medium flame until the sauce coats the potatoes and sticks to it. This is the right consistency of the dish. Switch off the flame and garnish with coriander leaves. Serve hot with phulkas/Rotis or even Dal rice.

Pressure cook the potatoes, peel and set aside. (check notes). In a pan take oil and heat. Add cumin seeds,and when they crackle add turmeric powder, followed by green chillies and saute. Now add Onions and saute for about 30 seconds and then add ginger garlic paste. Continue to saute until the onions turn light brown. In the meantime,while onions were browning(take care not to burn them and keep stirring occasionally), put the tomatoes and cubed Red capsicum/ Bell peppers in a blender and make a smooth puree. Now add this puree to the light brown onions and stir. Bring the onion and tomato-bell pepper puree to a boil and add salt, and red chilli powder. Stir. Now add coriander powder,  fennel powder and mix well. Allow to simmer on medium heat for 2 minutes until the raw taste is gone. Now drop in the cooked potatoes and mix well such that the Masala coats the potatoes well. Cook on medium flame until the sauce reduces. Now add the Garam Masala powder and continue to cook on medium flame until the sauce coats the potatoes and sticks to it. This is the right consistency of the dish. Switch off the flame and garnish with coriander leaves. Serve hot with phulkas/Rotis or even Dal rice.

 

Notes:

  1. This dish of Bombay Potatoes can be made with regular potatoes as well.
  2. However, both these potatoes have different cooking time. The baby potatoes take longer to cook,whereas the regular big ones cook faster.
  3. Ideally, I would pressure baby potatoes for upto 5-6 whistles, and regular ones upto 3 or 4 for this dish.

4 thoughts on "Bombay Potatoes"

  1. Senguttuvan says:

    Got the secret ingredient. Thanks. Looks yummy

    1. Rajni Ram says:

      Thank you so much for visiting.

  2. Suba says:

    They look absolutely delish. I made it too and we really loved it. Thanks for sharing such awesome recipes.

    1. Rajni Ram says:

      Thank you so much for trying and for the lovely feedback.

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