Easy Bombay Potatoes
These Bombay Potatoes are a delicious Indian roasted side that is easy to make at home and as delicious as the ones from the takeaway. Can be made in airfryer, oven and stove top too.
Appetizer, Side Dish
Bombay Aloo, Bombay Potatoes, Vegan Potato
Baby new potatoes
scrubbed and cleaned
minced or 1 tsp minced Garlic
or curry powder
Salt to taste
Juice of 1/2 lemon
Place the potatoes in a large saucepan filled with water. Bring it to boil, then simmer, cover and cook for 5 minutes. Check with fork if the potatoes are cooked. Drain the water and set it aside.
Heat oil in a pan, add cumin seeds & dried red chilli (if using any) When the cumin seeds splutters, add garlic and saute for 30 seconds.
Add the potatoes, turmeric powder, coriander powder, chilli powder, garam masala & salt. Toss them well to make sure all the potatoes are well coated.
Bombay Potatoes ( Oven)
Preheat oven to 200℃ / 400℉ /Gas Mark 6.
Transfer the baby potatoes to a large roasting tray and place them in the oven for 30 minutes until they are nice and crispy. Remember to toss the potatoes at least once in between.
Add lemon juice, coriander leaves and serve the easy bombay potatoes as an appetiser or a side for a curry.
Airfryer Bombay Potatoes
Preheat the air fryer to 190C.
Add the spice coated potatoes to the air fryer basket. Air fry for 15-18 minutes until crispy.
Add lemon juice, fresh coriander leaves and serve.
Stove Top Method
After step 3, continue to cook in the same pan until crispy and roasted.Stir a few times in between.
Add lemon juice, and fresh coriander leaves, and serve.
Tried this recipe?