Best Ever Bombay Potatoes

Name: Best Ever Bombay Potatoes
Ingredients: salt, to taste; 3 large potatoes (about 2 pounds total), halved; 2 large tomatoes; 1/2 ounce peeled ginger; 3 cloves garlic, peeled; 1/4 cup vegetable oil; 3/4 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1 large onion, chopped roughly; 2/3 teaspoon turmeric; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1/2 -3/4 teaspoon chili powder; large handful of chopped cilantro leaves

Anjum Anand|May 28, 2013 10:12 am EST

4.5 (2 ratings)

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A restaurant dish and probably a hybrid of some of India's more popular homegrown potato recipes. I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything. Click here to see Indian Cooking, Simplified.

Servings

4

Ingredients

salt, to taste
3 large potatoes (about 2 pounds total), halved
2 large tomatoes
1/2 ounce peeled ginger
3 cloves garlic, peeled
1/4 cup vegetable oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
1 large onion, chopped roughly
2/3 teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 -3/4 teaspoon chili powder
large handful of chopped cilantro leaves

Directions

Bring a large pot of salted water to a boil. Add the potatoes and boil until just tender, up to 30 minutes. Drain. When cool enough to handle, peel and chop into 1-inch cubes.
Quarter 1 of the tomatoes. Blend together the ginger, garlic, and quartered tomato until smooth.
Heat the oil in a large nonstick skillet. Add the cumin and mustard seeds, and once the cumin starts to darken, add the onion. Cook for 1 minute before adding the ginger and garlic mixture, the ground spices, and salt, to taste. Sauté gently until the garlic smells cooked, for 1-2 minutes.
Cut the other tomato into slim wedges. Add the tomato wedges, stir well, and cook for 3-4 minutes. Tip in the potatoes and cook for 3-5 minutes to absorb the flavors. Taste and adjust the seasoning, stir in the chopped cilantro, and serve.