Appetizer Side Dish Snack

Bombay Spiced Potatoes

  • Ready Time: 20min
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  • Prep Time: 10min
    Cook Time: 10min
  • Potato Type: Petite
    Cuisine: Indian
  • Serves: 4-6
    Prep Method: BoiledPan Fried
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Recipe by: Honest Cooking

Bombay Spiced Potatoes add bold flavors to a potato side dish by incorporating toasted Indian spices.


  • 1 lb. baby new potatoes, scrubbed
  • 1 teaspoon butter
  • 2 Tablespoons canola oil
  • Few sprigs curry leaves
  • 1 teaspoon ginger, thinly sliced
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • salt to season
  • A small bunch of coriander leaves, chopped

Prep Time: 10min | Cook Time: 10min

  1. Boil the potatoes in water until almost tender.
  2. Drain and put aside.
  3. In a pan, heat the butter and canola oil together.
  4. Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
  5. Add in the coriander powder, chilli powder and the dash of turmeric.
  6. Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices.
  7. Serve warm.

You may also like our Za’atar Spiced Potatoes with Turmeric Yogurt, Pomegranate and Mint recipe.



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