Bombay Potato
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Mustard seeds can be replaced with whole cumin seeds if preferred.
Leaving the skin on the baby potatoes provides extra crispness and texture.
Mustard oil should be heated until it just smokes to remove its raw pungency before frying, though vegetable oil or ghee can be used as alternatives.
Butter added at the end is optional but provides a glossy finish and enriches the masala glaze.
Parboil Potatoes
Wash the baby potatoes thoroughly and halve any larger ones to ensure uniform size. Place in a saucepan, cover with cold water, add 1 tablespoon of salt and a pinch of turmeric, and bring to a boil. Simmer for 12 to 15 minutes until 90% cooked and fork-tender, then drain and allow to steam dry.
Mix Spice Paste
In a small bowl, whisk together the Kashmiri red chilli powder, ground coriander, ground cumin, ground turmeric, and 2 tablespoons of water to form a smooth spice paste.
Pan-Fry Potatoes
Heat 2 tablespoons of mustard oil in a wide pan over medium heat until smoking hot. Add the drained baby potatoes and pan-fry for 5 to 6 minutes, turning frequently until golden brown and crispy on all sides. Remove the potatoes and set aside.
Build Curry Base
Add the remaining tablespoon of mustard oil to the pan. Add the mustard seeds and 1 stem of curry leaves, letting them sizzle and pop for 10 seconds. Add the diced onion and fry for 5 minutes until golden brown. Reduce the heat to low, stir in the ginger and garlic paste, and cook for 1 minute until fragrant.
Simmer Masala and Finish
Pour in the spice paste and cook for 2 minutes until aromatic. Add the chopped tomatoes, coriander stalks, and ½ teaspoon of salt. Cover and cook over low heat for 3 minutes until the tomatoes break down, then fry for 1 minute until oil separates. Toss in the golden potatoes, sliced green chilli, remaining curry leaves, and 120ml of hot water. Cover and simmer for 5 minutes until the sauce coats the potatoes. Turn off the heat, stir in the garam masala, kasuri methi, and butter, and garnish with fresh coriander before serving.
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Ingredients
| Waxy Baby Potatoes | 500g |
| Salt | 1 tbsp |
| Turmeric | 1 pinch |
| Kashmiri Red Chilli Powder | 1 tsp |
| Ground Coriander | 1 tsp |
| Ground Cumin | ¼ tsp |
| Turmeric | ½ tsp |
| Water | 2 tbsp |
| Mustard Oil | 3 tbsp |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 2 stems |
| Onion | 1 |
| Ginger and Garlic Paste | 2 tsp |
| Tomatoes | 1 |
| Coriander Stalks | 1 tbsp |
| Salt | ½ tsp |
| Green Chillies | 2 |
| Hot Water | 120ml |
| Garam Masala | ½ tsp |
| Kasuri Methi | 1 tsp |
| Butter | 1 tsp |
| Fresh Coriander | 2 tbsp |
