Baby potatoes coated with a potpourri of Indian spices, and cooked till they are golden crisp, these Spicy Bombay Potatoes make for a finger-licking good appetizer, and are a perfect sidekick to any curry or roasted entree. Make them in the Instant Pot, Air Fryer or oven, and enjoy this gluten-free and vegan side dish in 30 minutes.
Flavorful Appetizer or Side Dish in 30 Minutes
This dish is a powerhouse of flavors, and is delicious served as an appetizer or a side dish.
Each potato gets coated with a combination of earthy, spicy and tangy spices , which makes this a crowd-pleasing starter. I serve these in a platter with cocktail picks on the side. No extra utensils needed.
They also pair really well with most Indian curries, lentils and meat dishes. And the best part is whether you make them in the Instant Pot, Oven or Air Fryer, they are ready in 30 minutes, most of which is hands-off cooking time.
What is Bombay Potatoes or Mumbai Aloo?
Bombay potatoes is an Indian style dry dish in which potato cubes are seasoned with a combination of warm Indian spices and cooked till they are crisp on the outside.
In the traditional recipe, potatoes are deep fried to get the crispy exterior. This recipe is my fuss-free adaptation, in which I use the Instant Pot, Oven, or Air Fryer to achieve the same results, without the hassle of deep frying.
Which Potatoes to Use for Roasted Potatoes
For this recipe, I use baby Yukon Gold potatoes, which are about 1.5 inches in size. You can use baby red potatoes too.
If using regular size Yukon Gold or Red Potatoes, cut them in half if you are steaming them in the Instant Pot for 5 mins. Then cut them about 1 inch cubes to proceed with the rest of the cooking process.
If following the Air fryer or Oven recipe, cut them in about 1.5 inch cubes and follow the respective recipes.
Ingredients for Spicy Bombay Potatoes
Here is what you need:
- Baby Potatoes (gold or red)
- Oil
- Spices:
- Salt
- Turmeric
- Kashmiri Red Chili Powder (or Paprika + cayenne)
- Ground Coriander
- Ground Cumin
- Amchur (dry mango powder)
- Chaat Masala (Zesty Indian seasoning blend)
- Lemon Juice (fresh)
- Chopped cilantro
How to Cook Bombay Potatoes
Here are three ways you can make this crowd-pleaser, Instant Pot, Air Fryer or Oven. Let's see the step by step instructions for all.
Instant Pot Bombay Potatoes : Step by Step Instructions (25 mins)
- Boil/Steam Potatoes: Add potatoes in the Instant Pot along with 1 cup water and ½ teaspoon salt. Close lid and pressure cook for 5 mins at high pressure. (pic 1, 2 & 3)
- Release Pressure: Once done, release pressure manually (QR), by turning the vent to 'Venting' position in Duo models, or pressing down the pressure vent in Ultra models. Open the lid when the pin drops.
- Check if cooked: Insert a knife and check for doneness. Remove potatoes, drain the water and wipe the pot dry. (pic 4)
- Saute: Turn on Saute and wait for it to display 'hot'. Meanwhile, cut the potatoes in half. Cut the larger ones in thirds or quarters. Add 2 tablespoons oil, then potatoes. Saute the potatoes for 3-4 minutes, till they start browning. Stir 1-2 times in between. (pic 1 & 2)
- Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. This allows the spices to coat the potatoes evenly and also prevents them from burning. Stir for 30 seconds, then turn off saute. (pic 3 & 4)
- Garnish and Serve: Squeeze juice of ½ a lemon and add chopped cilantro. Serve warm as an appetizer, or a side dish.
Crisp them using Mealthy Crisplid
Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.
Air Fryer Bombay Potatoes : Step by Step Instructions (25 mins)
Note: If using pre-cooked/boiled potatoes, skip to step #3.
- Wash and dry the baby potatoes. Cut them in half. Toss them with 2 tablespoons avocado or olive oil and salt. Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes. (pic 1)
- The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If potatoes aren't there yet, put them back in for another 3-5 minutes.
- After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes. (pic 2)
- Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. (pic 3)
- Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust. (pic 4)
- Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
Oven Roasted Bombay Potatoes: Step by Step Instructions (30 mins)
If you want to make this recipe entirely in the oven, here's how you can do it. Note: If using pre-cooked/boiled potatoes, skip to step #4
- Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with 2 tablespoons avocado or olive oil and salt.
- Spread them out on a lined baking sheet and cook them for about 15 minutes.
- The potatoes should be about 80% done by then. Check them with a knife or fork. If not cooked, put them back in for another 5 minutes.
- Remove them from the oven and drizzle another tablespoon of avocado or olive oil and coat the potatoes. Coating them with oil first helps the seasoning stick to the potatoes. Then, add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well.
- Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.
- Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
How to Serve Spicy Bombay Potatoes?
This dish is pretty versatile and can be served as an appetizer, as well as a side dish.
Appetizer: Bombay Potatoes make for a stellar appetizer. Serve them in a bowl along with cocktail picks for easy serving. No extra utensils needed.
Side Dish: These spicy roasted potatoes make a perfect side to any Indian curry or roasted entree. Here are dishes that we love to pair them with:
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How to Make Bombay Potatoes for Entertaining
If making this for a party, I prefer to oven roast Bombay Potatoes. Based on how many dishes I'm cooking, sometimes I boil the potatoes a day before, then season them and roast them for 15 mins just before serving.
If making this for a BBQ party, boil the potatoes ahead of time, coat them with oil and seasoning and roast them on the grill, placing them on a medium-heat part of the grill. They take anywhere from 8-10 minutes. Garnish with lime juice and cilantro before serving.
Recipe Tips & Notes
- Potatoes: I like to use baby yukon gold potatoes, or red potatoes that are about 1.5 inches in size. The texture and size is ideal for this recipe. Plus, you don't have to peel them.
- Cut: I cut the potatoes in half for this recipe and cut the larger ones in thirds or quarters to match the size.
- Oil: I prefer to use Avocado oil in this recipe. Since it has a high smoke point of 500°F, it leads to better crisping results without burning.
- Substitute for Amchur (Dry Mango powder): Amchur powder adds tanginess to these potatoes. You can get find it in your local Indian/ethnic store, and on Amazon. If not, use the juice of a whole lime towards the end.
- Spice level: To make this dish less spicy, half the kashmiri red chili powder, or eliminate it completely and add 1 teaspoon paprika instead. That'll give it the color without any heat.
- Instant Pot: This recipe has been tested in a 3qt as well as 6qt Instant Pot. If steaming potatoes in an 8qt, add 2 cups water.
- Oven Roasting: When crisping them in the oven (2nd time), place the baking sheet on the bottom rack of the oven. It results in better texture.
- Grilling: If grilling these potatoes, place them on medium-high heat part of the grill. This allows for even crisping and prevents the spices from burning.
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Bombay Potatoes - Instant Pot/ Air Fryer/ Oven
Equipment
Ingredients
- 1 lb baby potatoes yukon gold or red
- 3 tablespoon olive or avocado oil
Spices
- ¾ teaspoon salt
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 teaspoon kashmiri red chili powder (or 1 teaspoon paprika + ½ teaspoon cayenne) Adjust to spice level
- 1 teaspoon amchur (dry mango powder)
- 1 teaspoon chaat masala
Garnish
- 1-2 teaspoon lemon juice (about ½ lemon), or lime
- 2 tablespoon cilantro chopped
Instructions
Instant Pot Bombay Potatoes (Total time = 25 mins)
- Prep: Wash and dry baby potatoes.
- Boil/Steam Potatoes: Add potatoes in the Instant Pot along with 1 cup water and ½ teaspoon salt. Close lid and pressure cook for 5 mins at high pressure.
- Release Pressure: Once done, release pressure manually (QR), by turning the vent to 'Venting' position in Duo models, or pressing down the pressure vent in Ultra models. Open the lid when the pin drops. Remove potatoes, drain the water and wipe the pot dry.
- Saute: Turn on Saute and wait for it to display 'hot'. Meanwhile, cut the potatoes in half. Cut the larger ones in thirds or quarters. Add oil, then potatoes. Saute the potatoes for 3-4 minutes, till they start browning. Stir 1-2 times in between.
- Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. This allows the spices to coat the potatoes evenly and also prevents them from burning. Stir for 30 seconds, then turn off saute.
- Garnish and Serve: Squeeze juice of ½ a lemon and add chopped cilantro. Serve warm as an appetizer, or a side dish.
Air Fryer Bombay Potatoes (Total time = 25 mins)
- Note: If using pre-cooked/boiled potatoes, skip to step #3
- Prep & Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt. Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes.
- Check for doneness: The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.
- Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes.
- Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.
- Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
- Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.
Oven Roasted Bombay Potatoes (Total time = 30 mins)
- Note: If using pre-cooked/boiled potatoes, skip to step #4
- Prep & Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes.
- Check for doneness: The potatoes should be about 80% done by then. Check them with a fork, else put them back in for another 5 minutes.
- Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.
- Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.
- Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
Notes
- Potatoes: I like to use baby yukon gold potatoes, or red potatoes that are about 1.5 inches in size. The texture and size is ideal for this recipe. Plus, you don't have to peel them.
- Oil: I prefer to use Avocado oil in this recipe. Since it has a high smoke point of 500°F, it leads to better crisping results without burning.
- Cut: I cut the potatoes in half for this recipe and cut the larger ones in thirds or quarters to match the size.
- Substitute for Amchur (Dry Mango powder): Amchur powder adds tanginess to these potatoes. You can get find it in your local Indian/ethnic store, and on Amazon. If not, use the juice of a whole lime towards the end.
- Spice level: To make this dish less spicy, half the kashmiri red chili powder, or eliminate it completely and add 1 teaspoon paprika instead. That'll give it the color without any heat.
- Instant Pot: This recipe has been tested in a 3qt as well as 6qt Instant Pot. If steaming potatoes in an 8qt, add 2 cups water.
- Oven Roasting: When crisping them in the oven (2nd time), place the baking sheet on the bottom rack of the oven. It results in better texture.
- Grilling: If grilling these potatoes, place them on medium-high heat part of the grill. This allows for even crisping and prevents the spices from burning.
Stephen says
Is there a substitution for the Chaat masala? I do not have black salt to make it and what quick research I did indicated this wasn't best purchased already packaged?
Aneesha says
Hi Stephen, Chaat masala is a complex blend and I second your research- there are many quality brands that sell this blend, like Everest, 24 Mantra, MDH. I would recommend substituting it with lime juice. Let me know if you have any further questions. Hope you enjoy these!