BOMBAY-STYLE SPICY POTATOES — FLAVORFUL INDIAN STREET FOOD FAVORITE
These vibrant and aromatic potatoes, simmered in a rich blend of Indian spices and tomatoes, bring the street food vibes of Mumbai right to your table. Perfect as a side to tandoori dishes or served simply with a dollop of yogurt for a satisfying vegetarian main.
🕒 Prep Time: 15 min
🍳 Cook Time: 30 min
🍽️ Yields: 4 servings (side) or 2 servings (main with yogurt)
Ingredients
- 500 g red potatoes
- 4 canned tomatoes (including juice)
- 1 green chili (seeded and diced)
- 2 tsp ginger-garlic paste (or 15 g grated ginger + 2 large crushed garlic cloves)
- 50 g butter
- 1-2 tbsp oil
- Fresh parsley, chopped
Spice Mix (Masala):
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp ground black pepper
- ¼ tsp chili flakes
- 1/8 tsp turmeric
- 1/8 tsp ground fennel seeds
- Pinch ground cinnamon
- Pinch ground cloves
Instructions
- Cut medium-starchy potatoes into small cubes and boil in salted water until just tender but not falling apart. Drain.
- Heat oil in a wide pan. Add ginger-garlic paste and diced chili; sauté 15 seconds until fragrant.
- Add crushed or blended tomatoes and cook for about 5 minutes, stirring occasionally.
- Stir in all spices and 50 ml water; simmer for 2 minutes.
- Add butter and stir until melted.
- Gently fold in potatoes, being careful not to mash them. Cover and simmer on low heat for 5 minutes to absorb the flavors.
- Sprinkle with fresh parsley and serve hot.
🍽️ Serving Suggestions
Serve alongside grilled tandoori meats or vegetables for an authentic Indian meal. Alternatively, top with a spoonful of plain yogurt or raita for a cooling contrast. Leftovers can be mashed and used as filling for stuffed parathas or savory pastries.
📝 Final Thoughts
This easy Bombay-style potato dish bursts with warming spices and fresh tomato tang, making it a perfect introduction to Indian flavors. The gentle simmer ensures the potatoes remain tender but flavorful, ideal for hearty meals or vibrant sides.