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.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Indian

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
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon amchur (dry mango powder)
  • 1 teaspoon chat masala
  • 3/4 teaspoon salt

Garnish

  • juice of half lime
  • 2 tablespoons coriander leaves (finely chopped)

Method

Instant Pot Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lastly, Squeeze some lime juice and add chopped coriander leaves. Serve them hot as a side dish or appetizer.

Stovetop Method

  1. 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.
  2. Boil the potatoes in water on a stovetop pot until its tender. Do not overcook the potatoes. Drain and keep aside.
  3. In a pan, heat oil and add cumin seeds. Let them splutter.
  4. Then add the boiled baby potatoes and saute for 3-4 minutes till they start browning and crispy.
  5. 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.
  6. Lastly, Squeeze some lime juice and add chopped coriander leaves. Serve them hot as a side dish or appetizer.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.