This Spicy Bombay Potatoes recipe is crispy and delicious, where the potatoes are first steamed in the instant pot or stovetop pressure cooker, then tossed in a few Indian spices, and garnished with lime juice and coriander leaves. Serve them as an appetizer or side dish. Vegan & Gluten-free.
Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.
Bombay Potatoes Ingredients
- Potato: I recommend using baby potatoes for Bombay aloo recipe, in case you can't find them, then you can cut the medium-sized potatoes into 1 - 1.5 inch cubes.
- Spices: I have used ground coriander, ground cumin, turmeric, red chili powder, chaat masala, garam masala, amchur powder, cumin seeds, and salt.
- Oil: I used olive oil for cooking.
- Lemon juice: use freshly squeezed lemon juice for the best flavor.
- Coriander leaves: for garnish.
How to Make Spicy Bombay Potatoes in Instant Pot
In a small bowl, add all the dry spices like coriander powder, ground cumin, turmeric, red chili powder, garam masala, amchur (dry mango powder), chat masala, and salt. Mix everything together and keep it aside.
The next step is to steam/boil the baby potatoes. You can cook baby potatoes in an Instant pot on High Pressure for 5 minutes.
Once the pot beeps Quick Release (QR) manually or pressure cook for 2 whistles on the stovetop pressure cooker. The boiled potatoes should be just tender and not overcooked.
Turn on the Saute Mode on Instant Pot. Add oil, and once it's hot, add cumin seeds and let them splutter. Then add the boiled potatoes and saute for 3-4 minutes till they start browning and crispy.
Add the prepared spice mixture, 1-2 tablespoons of water.
Mix everything well until potatoes are evenly coated with spices. Adding water prevents the spices from burning in the pot. Stir for a minute till the water evaporates, then turn off the saute.
Lastly, Squeeze some lime juice and add chopped coriander leaves. Serve them hot as a side dish or appetizer.
Stovetop Method
- In a small bowl add all the dry spices like coriander powder, ground cumin, turmeric, red chili powder, garam masala, amchur (dry mango powder), chat masala, and salt. Mix everything together and keep it aside.
- Boil the potatoes in water on a stovetop pot until it's tender. Do not overcook the potatoes. Drain and keep aside.
- In a pan, heat oil and add cumin seeds. Let them splutter.
- Then add the boiled baby potatoes and saute for 3-4 minutes till they start browning and crispy.
- Reduce heat and add the prepared spice mixture, 1-2 tablespoons of water. Mix everything well until the potatoes are evenly coated with spices. Adding water prevents the spices from burning in the pot. Stir for a minute till the water evaporates, then turn off the gas.
- Lastly, Squeeze some lime juice and add chopped coriander leaves. Serve them hot as a side dish or appetizer.
How to Serve Spicy Bombay Potatoes?
Serve Bombay Potatoes or Masala Aloo as an appetizer or side dish. Pair it with roti or paratha, jeera rice, dal tadka, and raita.
Tips & Variations
- You can keep the skin on if you are using baby potatoes.
- Sometimes whole baby potatoes can burst while cooking, so fork the potatoes before pressure cooking them.
- If you can't find baby potatoes, cut the medium-sized potato into 1-1.5 inch cubes.
- If you don't have amchur, substitute it with lime juice. Amchur helps to add tanginess to the dish.
- Store the leftovers in the refrigerator in an air-tight container for up to 2-3 days.
Recipe FAQs
Yes, Bombay aloo is Vegan and Gluten-free.
Yes, Bombay Potatoes freeze very well. Freeze them in a freezer-safe container for up to 2 months.
You can reheat it after thawing it in a microwave or stovetop pan.
More Baby Potato Recipes
More Appetizer Recipes
- Paneer Tikka
- Gobi Manchurian
- Airfryer Beetroot Cutlet/Tikki
- Vegetable Rice Cutlet
- Airfryer Corn Fritters
- Bhel Puri
- Aloo Pakoda
If you’ve tried this easy Bombay potatoes recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Spicy Bombay Potatoes - Instant Pot & Stovetop
Equipment
Ingredients
- 1 lb baby potatoes (yukon gold or red)
- 3 tablespoons olive oil
- 1 teaspoon cumin (jeera) seeds
- 2 tablespoons water
Spices
- 1 teaspoon coriander powder
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- 1 teaspoon chat masala
- ¾ teaspoon salt
Garnish
- juice of half lime
- 2 tablespoons coriander leaves finely chopped
Instructions
Instant Pot Method
- In a small bowl add all the dry spices like coriander powder, ground cumin, turmeric, red chili powder, garam masala, amchur (dry mango powder), chat masala, and salt. Mix everything together and keep it aside.
- The next step is to steam/boil the baby potatoes. You can cook baby potatoes in an Instant pot on High Pressure for 5 minutes.Once the pot beeps Quick Release (QR) manually or pressure cook for 2 whistles on the stovetop pressure cooker. The boiled potatoes should be just tender and not overcooked.
- Turn on the Saute Mode. Add oil, and once it's hot, add cumin seeds and let them splutter. Then add the boiled potatoes and saute for 3-4 minutes till they start browning and crispy.Add the prepared spice mixture, 1-2 tablespoons of water.
- Mix everything well until potatoes are evenly coated with spices. Adding water prevents the spices from burning in the pot. Stir for a minute till the water evaporates, then turn off the saute.
- Lastly, Squeeze some lime juice and add chopped coriander leaves. Serve them hot as a side dish or appetizer.
Stovetop Method
- In a small bowl add all the dry spices like coriander powder, ground cumin, turmeric, red chili powder, garam masala, amchur (dry mango powder), chat masala, and salt. Mix everything together and keep it aside.
- Boil the potatoes in water on a stovetop pot until its tender. Do not overcook the potatoes. Drain and keep aside.
- In a pan, heat oil and add cumin seeds. Let them splutter.
- Then add the boiled baby potatoes and saute for 3-4 minutes till they start browning and crispy.
- Reduce heat and add the prepared spice mixture, 1-2 tablespoons of water. Mix everything well until potatoes are evenly coated with spices. Adding water prevents the spices from burning in the pot. Stir for a minute till the water evaporates, then turn off the gas.
- Lastly, Squeeze some lime juice and add chopped coriander leaves. Serve them hot as a side dish or appetizer.
Notes
Tips & Variations
- You can keep the skin on if you are using baby potatoes.
- Sometimes whole baby potatoes can burst while cooking, so fork the potatoes before pressure cooking them.
- If you can't find baby potatoes, cut the medium-sized potato into 1-1.5 inch cubes.
- If you don't have amchur, substitute it with lime juice. Amchur helps to add tanginess to the dish.
- Store the leftovers in the refrigerator in an air-tight container for up to 2-3 days.
Nutrition
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