Enjoy the bold flavors of Bombay Potatoes, a classic Indian dish featuring tender potatoes, aromatic spices, and caramelized onions. Perfect as a side or main course!
Parboil the cubed potatoes for about 5 minutes. Drain and set aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the sliced onions and sauté until they turn golden brown.
Stir in the tomatoes, ground coriander, turmeric powder, chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate.
Add the parboiled potatoes and stir to coat them with the spice mixture. Cook for 15-20 minutes until the potatoes are cooked through and crispy on the outside.
Garnish with fresh cilantro or mint leaves and serve hot.
Notes
Parboil Potatoes: Boil the potatoes briefly before frying to ensure they cook evenly and become crispy on the outside.
Spice Control: Adjust the spice levels to suit your taste. Add more chili powder for heat or reduce it for a milder flavor.
Don't Rush Onions: Let the onions caramelize slowly for a richer taste. Stir occasionally to prevent burning.
Fresh Tomatoes: If using fresh tomatoes, make sure to peel and deseed them for a smoother texture.
Garnish and Serve: Finish with fresh cilantro or mint leaves for a burst of freshness before serving.