Mumbai Potato Semi Dry

Mumbai Potatoes is a popular dish inspired by the busy streets of Mumbai. This flavourful potato curry is made with fresh ingredients and aromatic spices. It’s perfect as a side dish or even as a full vegetarian or vegan meal.

The golden potatoes are coated in a rich, tangy spice mix that’s sure to impress your taste buds and leave you wanting more. It’s a true taste of India – warm, comforting, and delicious!

Total Time (Prepping & Cooking): 45 Minutes

Yield: Approximately 1.6 L of curry (fills 3 standard takeaway containers)

Spice Level: Spice mix is available in mild, medium, hot, and extra hot

Cooking Appliance/Method:

1. Stove top in a saucepan
2. Blender (if making your own ginger/garlic paste)

Ingredients:

• 1.4 kg potatoes (Royal Blue recommended, skin on, diced into 1.5 cm cubes)
• 5 g turmeric powder
• 10 g salt
• 1.5 L water (to boil potatoes)
• 100 ml sunflower oil
• 100 g onion, diced small (approx. 6 mm)
• 5 g curry leaves (fresh or dry)
• 100 g ginger garlic paste
• 1 sachet Chilli Farms Mumbai spice mix
• 50 g tomato paste (recommended Leggo’s brand)
• 50 g fresh coriander leaves, finely chopped (optional, for garnish)

Cooking Instructions:

1. Gather all ingredients.
2. Dice the potatoes into medium-sized chunks (approx. 1.5 cm cubes).
3. Boil the potatoes in water with turmeric powder and salt. Boil until just tender but still firm. Drain and set aside.
4. Blend ginger and garlic into a smooth paste using a little water if required. Skip this step if using pre-made ginger garlic paste. For homemade paste, use equal amounts of ginger and garlic.
5. Finely chop the fresh coriander leaves, if using, and set aside for garnish.
6. Place a saucepan on the stove and set the flame to MEDIUM.
7. Add the sunflower oil to the saucepan and heat.
8. Add the diced onion and cook until it turns light brown.
9. Add the ginger garlic paste and cook until the oil begins to separate and rise to the top.
10. Reduce the flame to LOW.
11. Add the Mumbai spice mix sachet and cook until the oil comes to the top again.
12. Add the tomato paste and lemon juice, cooking for about 3 minutes.
13. Add the boiled potatoes to the saucepan and mix well to coat them with the spice mixture.
14. Switch off the flame, garnish with fresh coriander (optional), and rest with the lid closed for 5 minutes.

Spice Mix Ingredients:

Cumin seeds, fennel seeds, black pepper whole, coriander seeds, Kashmiri chilli, mustard seeds, turmeric, and salt. The ratios of spices vary for each spice level.

Preservatives-free, MSG-free, gluten-free, dairy-free, lactose-free, nut-free, peanut-free, onion-free, garlic-free, egg-free, fish-free, lupin-free, sesame-free, shellfish-free, soy-free.