This spicy Indian Bombay potatoes recipe is an easy vegetarian and vegan Indian dish that really packs the heat with five fresh green chilies. Ever had delicious spicy Bombay potatoes at an Indian food restaurant and wondered just how they get something as simple as potatoes to taste so incredible? This is one way.
One of the secrets for the perfect spicy Bombay potatoes is in the cooking oil. Using mustard oil gives Indian food dishes that little extra burst of authentic taste. But because mustard oil isn't always easy to find, try one of these other options to add a little extra flavor: coconut oil, ghee, peanut oil, or a combination of these oils.
This recipe is both vegetarian and vegan. If you need it to be gluten-free, swap out the flour for gluten-free flour and be sure to use gluten-free tamari in place of the regular soy sauce. The remaining ingredients are all gluten-free.
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 potatoes (chopped into about 1-inch chunks)
- 1 cup oil (or more as needed, for frying)
- 5 green chilies (minced)
- 3 cloves garlic (minced)
- 2 teaspoons soy sauce
- 1 tablespoon chili sauce (or hot sauce)
- 3 tablespoons tomato paste
- 1/2 teaspoon sugar
- Dash of salt (or more, to taste)
- Dash of black pepper (freshly ground, or more, to taste)
- 2 tablespoons cilantro (fresh, chopped)
- 3 green onions (chopped)
Gather the ingredients.
Combine the flour, 1/2 teaspoon of salt, and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Whisk together until smooth.
Coat each potato piece with the batter.
Deep-fry in oil until golden brown on all sides.
In a separate skillet, heat the minced green chilies, minced garlic, soy sauce, chili sauce or hot sauce, and tomato paste in a bit of oil, stirring well.
Add the sugar, salt, pepper, and the potatoes, and stir well to coat the potatoes with spices.
Remove from heat and garnish with fresh chopped cilantro and chopped green onions.
Serve and enjoy!
These potatoes pair well with Indian dishes such as vegetarian coconut curried lentils, Indian tandoori-spiced grilled tofu, mixed Indian-spiced vegetables (subji), and homemade vegan naan (Indian flatbread).
Store any leftover potatoes in the refrigerator in a covered container. Enjoy them reheated within three to four days.
Bombay potatoes are a typically a dry dish, also called Bombay aloo. This recipe keeps things simple without any spices that would require a trip to a specialty market. But there are many ways you can change the spices and ingredients:
- If you like your Indian food spicy, add a couple extra chilies, or cut back to reduce the spice a bit.
- If you don't have mustard oil available, add a teaspoon of mustard seeds to the oil to impart that flavor. A teaspoon of cumin seeds will also add more authentic flavor.
- Rather than deep frying, you can reduce the oil to just a couple of tablespoons by precooking your potatoes in the microwave. Cube your potatoes and place them in a microwave steamer or bowl. Cook on high for 5 minutes. Now coat the potatoes in the batter and cook with oil in a nonstick frying pan on all sides.