Fluffy on the inside and crispy and spiced on the outside, these roasted Bombay Potatoes are a vegan and gluten-free side dish you can easily whip up in your Instant Pot or stovetop in under 30 minutes.
Rinse and scrub the baby potatoes to remove any dirt. Chop it into half. Set it aside.
Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil.
When the oil heats up, add cumin seeds.
Once the cumin seeds start to sizzle, add onions and fry till they are translucent.
Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, garlic cloves, and ginger paste along with salt. Note: I have use frozen ginger and garlic cubes for this recipe.
Fry them for about 30 seconds. Add a tablespoon of water if you notice the spices sticking to the pot.
Add potatoes and mix well. Saute them for 2-3 minutes till they are crisp on the edges.
Add 3/4 cup water. Mix well and scrape the pot to remove any food particles stuck to the bottom.
Close the vent and set it to the sealing position. Pressure cook on high for 5 minutes.
Once the cooking cycle is complete, immediately release pressure by moving the vent to the venting position.
Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘normal’. Saute for 3-4 minutes till the water is absorbed. The gravy will continue to thicken as it cools down.
Add amchur (dry mango) powder and mix well.
Garnish with chopped cilantro, if desired.
Serve hot with rice and dal or ghee laden rotis.
Notes
Stovetop method
Note: Use a non-stick wok for best results. Also, you don't need water will cooking over the stovetop.
Rinse and scrub the baby potatoes to remove any dirt. Chop it into half. Set it aside.
Heat oil in a wok/kadhai kept over medium heat. When hot, add cumin seeds.
Once the cumin seeds start to sizzle, add the onions and fry them till they turn soft and translucent.
Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, garlic cloves, ginger paste, and salt. Fry them for about 30 seconds.
Add the chopped potatoes and mix them well.
Lower the heat to medium-low. Cover the wok and let the potatoes cook until they have softened and fully cooked. This step will take around 15-20 minutes. Note: Don't forget to stir around the 10-minute mark to ensure the potatoes are not sticking to the bottom of the pan.
The potatoes are done when a fork easily pierces them.
Add the amchur (dry mango powder) and mix well.
Garnish it with either coriander leaves or dried fenugreek leaves. Mix well.