Masala Potatoes
Today' s recipe for Bombay Potatoes is a calling for all Potato lovers! Most potato lovers also like a little bit of spice in their food. If you are one of them or if you have a potato lover in your family, you will love this.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Difficulty: Easy
Servings: 4 people
Calories: 71kcal
Peel the potatoes skin, cook them halfway by boiling in water for 10 mins. Place them aside.
In a separate pan, drizzle 2 teaspoons of cooking oil over medium heat and add mustard seeds. When they start to sizzle, add curry leaves.
Add chopped garlic and cook until they turn golden.
Add chopped onions and cook until onions turn translucent.
Add tomato paste and 2-3 tablespoon water. Mix well.
Add all the powdered spice. Follow up with salt.
Cook for about 3 minutes or until the raw smell is gone.
Now add the half-cooked potatoes and gently toss them around to get an even mix of masala on the potatoes.
Close the lid and cook for about 15-20 minutes until the potatoes are tender.
If required, add a little more water and cook for another 5- 10 mins.
Garnish with cilantro and enjoy!
Note: If you are using fresh tomatoes instead of paste, use 2 tomatoes and blend them without water. Cook the blended tomato paste until thickens.
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
Calories: 71kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 40mg | Calcium: 14mg | Iron: 1mg