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Bombay Potatoes (No Onion No Garlic)

By Jigna
This sabji of Bombay Potatoes is delicious, full of authentic flavors, requires pantry staples, and makes a great accompaniment with Indian flatbread.
5 from 2 votes
Print Pin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Vegan, Vegetarian
Servings 4

Equipment

  • Frying Pan

Ingredients
  

For Tomato Mixture

  • 1- inch ginger peeled and roughly chopped
  • 1 green chili roughly chopped
  • 2 tomatoes roughly chopped
  • 1 small celery stick roughly chopped (optional)

For Bombay Potatoes

  • 800 g potatoes (about four to five medium potatoes)
  • 3 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder or to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon amchur powder
  • 2 tablespoon finely chopped coriander leaves

Instructions
 

Cooking Potatoes

  • Bring a large pot of water to a boil. Cut the potatoes in halves.
  • Add salt and halved potatoes to boiling water, and cook until potatoes are just tender. Drain the potatoes and allow them to cool down.

Making Bombay Potatoes

  • Blend together the ginger, green chili, tomatoes, and celery until smooth. Set aside.
  • When potatoes are cool enough to handle, peel and chop them into 1-inch cubes.
  • Heat the oil in a large pan or skillet. Add mustard seeds and when they start to crackle, add cumin seeds.
  • Allow cumin seeds to sizzle, and then add the prepared tomato mixture. Stir well.
  • Add salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for 10-12 minutes or until the mixture thickens on low-medium heat.
  • Add the potato cubes, mix well and cook for 4-5 minutes. Check the seasoning, adjust if needed and then add amchur powder and chopped coriander leaves.
  • Turn off the heat and serve.

Serving Suggestions

  • This Bombay Potato sabji goes perfectly well with Indian Flatbread. Serve it with Roti for comfort or Puri for more like a feast.
  • To pack lunch for school or work, make a Roti or Paratha wrap with the filling of this sabji. Or place it between bread slices to make a toaster sandwich.

Storing Suggestions

  • If you have leftovers, refrigerate them in an airtight container for up to two days. Reheat in the microwave or on the stovetop. If you use a stovetop, reheat the sabji in a small pan or skillet on low heat. Sprinkle a few drops of water if needed.

Notes

  1. Potatoes: Boil the potatoes until they are tender and cooked but not overcooked. If potatoes are very soft, they will become mushy while mixed with tomato masala.
  2. Celery: It makes the gravy thicker and is a great way to include it in our recipes. But if you do not have celery, you can skip it or replace it with a ¼ cup of chopped turnip.
  3. Spices: Add spices according to your taste preferences.
  4. Variations: If you like, you can add chaat masala instead of amchur powder for tanginess. Or if you have none, you can squeeze some lemon juice. You can also add Kasoori Methi (dried fenugreek leaves) at the end for more flavor.

Nutrition (Approximate Values)

Calories : 265kcalCarbohydrates : 38gProtein : 5gFat : 11gSaturated Fat : 1gPolyunsaturated Fat : 3gMonounsaturated Fat : 7gTrans Fat : 0.04gSodium : 17mgPotassium : 955mgFiber : 5gSugar : 3gVitamin A : 290IUVitamin C : 44mgCalcium : 40mgIron : 2mg
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