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Bombay Potatoes

Prep Time: 10 minutes Cook Time:20 minutes Total Time: 30 minutes

Servings: 4 Persons

Author Neha Mathur


500 g Baby Potato

3 tbsp Vegetable oil

1 tsp Mustard seeds

1/4 tsp Fenugreek seeds

1 tsp Cumin seeds

1/4 tsp Asafoetida

1 tsp Crushed fennel seeds

1 tsp Crushed coriander seeds

10-12 Curry leaves

1/2 cup Onion Chopped

2-3 Green chilli Chopped

1 tsp Ginger Finely chopped

1 tsp Coriander powder

1 tsp Turmeric powder

2 tsp Red chilli powder

Salt to taste

2 tbsp Lemon juice

2 tbsp Fresh Coriander Chopped


Wash the potatoes and add them in a pressure cooker with 2 tsp of salt.

Add water to cover the potatoes and cook until one whistle on hight heat.

Remove the pressure cooker from heat and let the pressure release.

Peel the potatoes and keep side.

Heat oil in a pan.

Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds and coriander seeds and let them crackle for a few seconds.

Add curry leaves and onion and fry for 5-6 minutes on medium heat.

Add ginger, green chilli and fry for another minute.

Now add coriander powder, turmeric powder, red chilli powder and salt and fry for 3- 4minutes.

Add very little water if the masala is drying.

Add the potato and toss them well in the masala.

Now add lemon juice and mix well.

Garnish with fresh coriander.

Serve hot with Dal Rice or Phulke.


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