If you are on the lookout for an amazing Indian potato recipe, please save this one. It’s the perfect vegetarian dish, and it packs so much flavor! It’s fast, easy to make, and it will make your taste buds explode.
It is one of the best Indian recipes with potatoes I have ever tried. It has heat from green chilli paste, cumin seeds, and garam masala, acidity from lime juice, and a touch of freshness from fresh cilantro leaves.
Bombay potatoes are always a hit at parties. I make them as finger food or as a side dish and always get great compliments. Do not hesitate to make these amazing bites of deliciousness for your next get-together!
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Bombay Potatoes?
- In a large skillet, heat the vegetable oil over medium-high heat and add the cumin seeds. Cook them until you start to hear them crackle and pop.
- Add the potatoes next, and pan-fry them until they start to brown. Put the lid on, reduce the heat to medium and let them cook for about 10 minutes or until they are tender and cooked through, but not too soft.
- Once the potatoes are fully cooked, add the chilli paste, turmeric powder, garam masala, and lime juice. Mix them until all ingredients are well incorporated, and cook for a minute more. Turn off the heat and add the freshly chopped cilantro. Serve while hot.
Can You Freeze Bombay Potatoes?
Yes, you can! Do not freeze uncooked potatoes or become mushy when thawed due to their high moisture content, but fully cooked potatoes are perfectly freezable.
Just wait for them to come to room temperature before storing them in an airtight container or freezer bag. Label them with the date, and freeze for up to 6 months.
What To Serve With Bombay Potatoes?
If you are in the mood for Indian cuisine, I will serve them alongside Tandoori Chicken, Raita, maybe some Biryani, and Chapati. If you are vegetarian, possibly replace the Tandoori Chicken with chickpea curry and Naan.
- Wait for the oil to be hot before adding the cumin seeds and watch them. You don’t want them to burn.
- If you don’t like overly spicy food, skip the green chilli paste.
- For easier mixing, you could dissolve the chilli paste in the lime juice and mix in the spices and then add this mixture to the cooked potatoes.
- After adding the spices and lime juice, do not cook for more than a couple of minutes.
- 3 tablespoons of vegetable oil
- 2 tsp cumin seeds
- 1 lb baby potatoes cut in half
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 2 teaspoons green chilli paste
- Juice of one lime
- Salt to taste
- 3 tablespoons fresh cilantro, chopped
- In a large skillet, over medium-high heat, heat the oil and add the cumin seeds. Cook them until they start to crackle
- Add the potatoes and pan-fry them until they start to brown, reduce the heat, put the lid on, and cook them for 10 mins or until they are tender
- Once the potatoes are cooked, add the chilli paste, turmeric, garam masala, lime juice, and salt to taste. Cook for a couple of minutes until all flavors are well combined, remove from heat, and add the fresh cilantro.