Description
A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.
Ingredients
- 4 potatoes, peeled and cubed
- 3 tablespoons vegetable oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper, or to taste (Optional)
- ½ teaspoon salt, or to taste
- 3 tablespoons minced onion
Instructions
- Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling
- cook until potatoes are just tender
- 5 to 10 minutes. Drain well and set aside.
- Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric
- coriander
- cayenne pepper
- and salt. Cook and stir until spices are fragrant
- up to 1 minute
- watching carefully so spices do not burn. Add onion and cook until softened
- 2 to 3 minutes.
- Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt
- if desired. Serve immediately.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4