▢500 grams of Baby Potatoes boiled and peeled
▢2 tablespoons Vegetable Oil
▢1 teaspoon Cumin Seeds jeera
▢1 Green Chilli / Serrano Pepper chopped finely
▢1 teaspoon Chilli Powder/paprika
▢1 tablespoon Coriander Powder Dhania
▢½ teaspoon Turmeric Powder haldi
▢1 teaspoon Raw mango Powder amchur
▢½ teaspoon Garam Masala
▢Salt to taste
▢Chopped Coriander Leaves for topping
Serve this with a dip
▢¼ cup Mayonnaise
▢2 tablespoons Yogurt
▢2 teaspoons Milk
▢½ teaspoon Dijon Mustard
▢2 tablespoons Parsley chopped
▢Pinch Of salt and pepper
Heat oil in a pan or kadhai, and add cumin seeds.
Once they start spluttering, reduce the heat and add chopped green chillies and all the spice powders.
Sauté for a few seconds and add the potatoes and salt.
Mix well so that the spices coat the potatoes. Cover and cook on low flame for 10 minutes.
Sauté the potatoes till they are nicely coated with the spices.
Turn off the heat and top Bombay Potatoes with chopped coriander.
Serve Bombay Potatoes hot.
If you’d like to serve these with a dip as an appetizer, just whisk all the ingredients for the dip together till they are smooth and fully combined.