Potatoes are absolutely one of my favourite vegetables, in every shape or form. These quick spicy Bombay potatoes are so good and won’t disappoint if you love potatoes and spice as much as I do. They are my Indian version of roast potatoes with lots of spices and flavours. However, the potatoes are pan-fried making this a super quick recipe.
This is my aunt’s recipe that she has been making for years. She makes these as a starter or side dish and serves them with a mint or coriander dip. I made these as a side dish with Indian scrambled eggs for the ultimate weekend brunch. I love making brunch at the weekend, especially after a long run. It feels like such a luxury to take your time eating one of the most important meals of the day.
A lot of my recipes call for asafoetida. This is a relatively unknown spice which is also known as ‘devils dung’ or ‘stinking gum’. These names are highly appropriate as hing has a very distinct and pungent smell in its raw form. When cooked, it has a smooth flavour that is similar to leek or garlic. This spice can be found in Indian grocery stores. If you are unable to get hold of this spice, use a clove of garlic instead. Asafoetida has lots of health benefits, it aids with digestion, especially if eating lots of lentils and pulses, flatulence and constipation.
This is a super simple and quick version of Bombay potatoes. You can make Bombay potatoes in so many different ways. This recipe only takes 30 minutes to make. The potatoes are steamed, which speeds up the cooking process. The spices are tempered and then the potatoes are pan-fried for 10-15 minutes. The result is crispy, spicy and delicious potatoes.
To enhance this dish further, serve these spicy potatoes with coriander or mint dip, especially if you are serving them as a side dish or starter. They also work great with spicy Indian eggs for the ultimate breakfast or brunch.
Did you try this spicy potato recipe? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Spicy Bombay potatoes
Yield 2 people
Crispy and delicious spicy Bombay potatoes. This is a super quick and easy recipe that only takes 30 minutes making it the perfect Indian starter or side dish.
- 2 medium potatoes, peeled and cut into 3cm cubes
- 1 tablespoon sunflower oil
- 1 cinnamon stick
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon turmeric
- 2 green bird-eye chillies, finely chopped
- 1 teaspoon salt
- Steam the potatoes for 10-15 minutes until they are soft enough to put a knife though them.
- Heat one tablespoon of oil in a medium size pan for a minute over a medium heat.
- Add the cinnamon stick and let them cook for 30-60 seconds until it starts to darken.
- Reduce the heat to low and add the asafoetida and turmeric, followed by the potatoes, chillies and salt.
- Mix well, cover the pan and let it cook for 10-15 minutes until the potatoes are crispy. Toss every few minutes to avoid the potatoes sticking to the pan.
- Serve with a coriander or mint dip.
Courses Side & starter