Masala Potatoes

4.8 from 10 votes

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 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Difficulty: Easy

Servings: people

Calories: 71kcal

Author: Uma Raghupathi

Equipment

Ingredients

12-16 small potatoes
2 tablespoon tomato paste or 2 fresh tomatoes (blended and evaporated)
2-3 garlic cloves
1 medium-size red onion
2 tablespoon cooking oil
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon mango powder Amchur Powder
¼ teaspoon turmeric
1 teaspoon chili powder
1 teaspoon mustard seeds
8-10 curry leaves
Salt to taste

Instructions

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!

Video

Notes

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.

Nutrition