Spicy Bombay Potatoes – Instant Pot & Stovetop

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

Steps

Instant Pot Method

1. Mix all the dry spices in a small bowl: coriander powder, ground cumin, turmeric, red chili powder, garam masala, amchur (dry mango powder), chat masala and salt. Put aside.
2. Steam or boil the baby potatoes. One option is the Instant Pot on High Pressure for 5 minutes, followed by a manual Quick Release (QR) at the beep; another is 2 whistles in a stovetop pressure cooker. The potatoes should be just tender, not overcooked.
3. Switch on Saute Mode and add the oil. Once hot, add the cumin seeds and let them splutter. Put in the boiled potatoes and sauté for 3-4 minutes, until they start browning and becoming crisp. Put in the prepared spice mixture and 1-2 tablespoons water.
4. Mix thoroughly to coat the potatoes evenly with spice. The water keeps the spices from burning. Stir for a minute until the water evaporates, then turn Saute off.
5. Squeeze on lime juice and add chopped coriander. Offer hot as a side dish or appetizer.

Stovetop Method

1. In a small bowl, combine the dry coriander powder, ground cumin, turmeric, red chili powder, garam masala, amchur (dry mango powder), chat masala and salt thoroughly, then put aside.
2. Boil the potatoes in water in a stovetop pot just until tender, without overcooking. Drain and put aside.
3. Heat the oil in a pan, add the cumin seeds and let them splutter.
4. Put in the boiled baby potatoes and sauté for 3-4 minutes, until they begin browning and becoming crisp.
5. Lower the heat, put in the spice mixture and 1-2 tablespoons water, and mix to coat the potatoes evenly. The water prevents spice burning. Stir for a minute until it evaporates, then turn off the gas.
6. Squeeze lime juice over and add chopped coriander. Serve hot as an appetizer or side dish.