Bombay Potatoes

I cannot lay claim to any authenticity or connection to a particular region with this tasty potato dish. But I can guarantee you a completely delicious recipe. It’s adapted from an old magazine-clipped article from the 1990’s, and with minimal tweaking I find it perfectly suited to combi steam.

I generally make Bombay Potatoes with leftover steamed potatoes straight from the fridge. It’ll be the best leftovers you’ve had in a long time.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: bombay potatoes

Servings: as a light meal, 4 as a side

Calories: 413kcal

Ingredients

4 Tbsp butter divided in half
1 onion peeled and chopped
2 cloves garlic peeled and sliced
2 tsp garam masala Indian style blend of spices, available in good supermarkets and Indian grocers
1 tsp turmeric
1/2 tsp mustard seeds
1 lb steamed potatoes cut into 1 ½ inch (3-4cm) pieces
Salt and black pepper
Sliced red onion and green onion to serve optional

US Customary - Metric

Instructions

Preheat your oven to Combi Steam, 400°F/200°C, 50% (medium) steam.
Put half of the butter in a large baking dish and scatter the chopped onions over the top. Place in the oven and cook for 10-15 minutes, stirring a few times, until the onions are soft and turning golden. Add the garlic and spices and return the dish to the oven for 2 minutes.
4 Tbsp butter, 1 onion, 2 cloves garlic, 2 tsp garam masala, 1 tsp turmeric, 1/2 tsp mustard seeds
Add the potatoes to the dish, mixing to coat them in the aromatics and spices. Put the dish back in the oven and cook for 10 minutes, then toss the potatoes around, crushing them slightly with the back of the spoon. Add the rest of the butter at this point if it’s looking a little dry.
4 Tbsp butter, 1 lb steamed potatoes
Return to the oven again and continue cooking for a further 10-15 minutes, until the potatoes are very soft and and beginning to brown at the edges. The onions and garlic should be golden.
Season everything well with salt and pepper and serve warm, making sure you scrape any golden crusty bits from the dish as you’re serving up. Scatter the red and green onions over the top.
Salt and black pepper, Sliced red onion and green onion to serve

Notes

I generally make Bombay Potatoes with leftover steamed potatoes straight from the fridge. Warm, freshly steamed potatoes will work fine though.
If you’d like to spin this into a balanced meal rather than a side dish, mix through a few good handfuls of spinach and a cup of frozen peas at the end of cooking, letting the spinach wilt into the potatoes and the peas warm through. A crispy fried egg on top will add protein and a lovely extra textural element. Mango chutney alongside is optional but highly recommended.

Nutrition