Bombay potatoes, also known as Bombay aloo, is a delicious and flavorful Indian side dish. This recipe is not only healthy but also easy to prepare. Enjoy it as a side dish or a vegetarian main course.

Ingredients

• 2 lbs of baby potatoes, washed and halved
• 2 tablespoons of vegetable oil or olive oil
• 1 teaspoon of mustard seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of garam masala
• 1 teaspoon of chili powder (optional)
• Salt to taste
• 1/2 cup of fresh cilantro, chopped
• Juice of half a lemon

Instructions

1. Prepare the Potatoes: Boil the halved baby potatoes in salted water for about 10-15 minutes, or until fork-tender. Drain and set aside.
2. Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the mustard seeds and cook until they start to pop.
3. Sauté the Aromatics: Add the chopped onion to the pan and sauté until translucent. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
4. Add the Spices: Lower the heat slightly and add the ground turmeric, cumin, coriander, garam masala, and chili powder (if using). Stir well to combine the spices with the onion mixture.
5. Cook the Potatoes: Add the boiled potatoes to the pan and gently toss them with the spice mixture. Cook for about 5 minutes, allowing the potatoes to absorb the flavors.
6. Season and Garnish: Season the dish with salt to taste. Sprinkle the fresh cilantro over the potatoes and drizzle with lemon juice. Toss everything together to ensure the potatoes are well-coated.
7. Serve: Serve the potatoes warm as a side dish or a vegetarian main course. They pair well with rice, naan, or any Indian curry.