Bombay potatoes are crispy and slightly spicy with soft insides. Baby potatoes are steamed in the instant pot or stovetop, tossed in a few spices and dressed with lemon juice, green chillies and cilantro. This vegan recipe is delicious as a side dish with your favorite curry, but it can also work as the main dish when paired with roti (Indian flatbread).
Keyword Bombay potatoes, instant pot potatoes, masala aloo, potato side, spicy Indian potatoes
Add 1 cup water to the steel insert of your instant pot and place the steamer basket in the insert. Arrange the potatoes in the steamer basket.
Close the lid, check to make sure the steam release handle is on sealing, and set the instant pot to pressure cooking mode (high) for 4 minutes.
Once the timer beeps, release the pressure after 5 minutes. Open the pot and remove the steamer basket. Throw the water remaining in the steel insert and put the steel insert back in the pot.
Once the potatoes cool down somewhat (you can put the basket under cold running water to speed up the cooling), peel and halve them.
Turn the instant pot to saute and add cooking oil and mustard seeds. Once the seeds are sizzling (1 minute), add the potatoes, turmeric, mango powder, garam masala, green chillies and salt. Stir the potatoes in this spice mix a few times to make sure all of them are well coated with the spices (3-4 minutes). Add 2-3 tablespoons of water if you find that the spices are sticking to the bottom.
Finally, add the cilantro and lemon juice, and Bombay potatoes are ready to be served.
Bring a saucepan of water to a roiling boil and add the baby potatoes. There should be enough water to cover the potatoes completely. Lower the heat and let the potatoes cook for 5 minutes. Switch off the heat, cover the saucepan with a lid and leave the saucepan on the hob for 10 minutes.
When the potatoes cool down (rinse them under cold running water to speed up the cooling), peel and halve them.
Put a skillet or a regular frypan on the stovetop and add oil. When the oil is hot, add mustard seeds. As soon as they start sizzling and popping, add the potatoes followed immediately by the spices (turmeric, mango powder, garam masala), salt and slit green chillies. Toss the potatoes in this spice-mix until they are well coated (2 minutes). Add 2-3 tablespoons of water if the spices are sticking to the pan. Lower the heat and let the potatoes become crisp in the pan (2-3 minutes).
Add the lemon juice and cilantro and mix. Serve hot.
Make sure the potatoes are not too soft or they will break when you toss them in the spices.
Peeling the potatoes is your choice. If you like to have potatoes with skins on, go ahead and skip this step.
If you cannot find mango powder, omit it. It does add some flavor to the potatoes but lemon juice will make up for it.
This potato recipe is customizable - add half a teaspoon cayenne if you like your spuds hot or chopped garlic if you want them garlicky.