How to Cook Bombay Potatoes - USE your ROAST Potatoes

Ingredients

• 500 g Potatoes (peeled and cut into bite‑size cubes)
• 1 medium Tomato (cored and cubed)
• 1 medium Green Bell Pepper (seeded and cubed)
• 2 Tbsp Vegetable Oil (for frying)
• 1 Tbsp Ghee (adds buttery flavor)
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Kalonji (Nigella) Seeds
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi)
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder (added to boiling water for color)
• 3 Tbsp Garlic‑Ginger Paste
• 2 Tbsp Tomato Paste
• 1 tsp Sugar (balances acidity)
• to taste Salt
• 2 Tbsp Water (for a thin gravy)
• 2 Tbsp Fresh Coriander Leaves (chopped)

Instructions

1. Prep Potatoes

   Peel the potatoes and cut them into bite‑size cubes (about 1‑inch pieces).

   Time: PT10M

2. Boil Potatoes

   Place the cubed potatoes in a large pot, cover with water, add a pinch of salt and 1 tsp turmeric. Bring to a boil, then simmer for 6‑7 minutes until just tender when pierced with a knife.

   Time: PT7M

   Temperature: medium heat

3. Drain Potatoes

   Drain the potatoes in a colander and set aside.

   Time: PT2M

4. Fry Potatoes

   Heat 2 Tbsp oil and 1 Tbsp ghee in a large skillet over medium‑high heat. Add the drained potatoes and fry, stirring occasionally, until golden brown and crisp, about 12 minutes.

   Time: PT12M

   Temperature: medium‑high heat

5. Reserve Some Potatoes

   Remove the fried potatoes and set aside. Keep a handful aside to sprinkle on top later for extra texture.

   Time: PT2M

6. Bloom Whole Spices

   In the same skillet, add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp kalonji, 1 tsp dried fenugreek leaves, and 1 tsp chili powder. Stir for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

7. Add Garlic‑Ginger Paste

   Add 3 Tbsp garlic‑ginger paste and sauté for 2 minutes, stirring to coat the spices.

   Time: PT2M

   Temperature: medium heat

8. Incorporate Tomato Paste & Sugar

   Stir in 2 Tbsp tomato paste and 1 tsp sugar. Cook for 1 minute until the paste darkens slightly.

   Time: PT1M

   Temperature: medium heat

9. Create Light Gravy

   Add 2 Tbsp water, stirring to loosen the mixture into a thin gravy. Cook for 3 minutes.

   Time: PT3M

   Temperature: medium heat

10. Add Fresh Veggies

    Add the cubed tomato and green pepper. Cook for 3 minutes until they soften but retain a bite.

    Time: PT3M

    Temperature: medium heat

11. Finish with Coriander

    Stir in 2 Tbsp chopped fresh coriander and cook for 1 minute.

    Time: PT1M

    Temperature: medium heat

12. Combine Potatoes

    Return the fried potatoes (including the reserved handful) to the skillet. Toss gently to coat with the gravy and heat through for 2 minutes.

    Time: PT2M

    Temperature: medium heat

13. Serve

    Transfer to a serving dish and enjoy hot as a side or light main.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

4g