Spicy Bombay Potatoes - Instant Pot & Stovetop

masala aloo served in a bowl garnished with cilantro with lemon wedges on the side

5 from 2 votes

Spicy Bombay Potatoes - Instant Pot & Stovetop

These Spicy Bombay Potatoes are crispy and delicious that are steamed in the instant pot or stovetop, then tossed in few Indian spices, and garnished with lime juice and cilantro.

Course Appetizer

Cuisine Indian

Keyword bombay potatoes

Diet Vegan

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 191kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition