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Bombay Spiced Potatoes

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Potato Type: Petite
Cuisine: Indian
Prep Method: BoiledPan Fried


AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

10 Mins


Serves 4-6


  • 1 lb. baby new potatoes, scrubbed
  • 1 teaspoon butter
  • 2 Tablespoons canola oil
  • Few sprigs curry leaves
  • 1 teaspoon ginger, thinly sliced
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • salt to season
  • A small bunch of coriander leaves, chopped


  1. Boil the potatoes in water until almost tender.
  2. Drain and put aside.
  3. In a pan, heat the butter and canola oil together.
  4. Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
  5. Add in the coriander powder, chilli powder and the dash of turmeric.
  6. Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices.
  7. Serve warm.

You may also like our Za’atar Spiced Potatoes with Turmeric Yogurt, Pomegranate and Mint recipe.



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Recipe By: Honest Cooking

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