Spicy Bombay Potatoes made in Instant Pot Pressure Cooker in a bowl topped with chopped cilantro
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5 from 10 votes

Spicy Bombay Potatoes Recipe - Instant Pot & Stovetop

Baby Potatoes cooked with aromatic spices, as a one-pot dish, are perfect to serve as an appetizer or a side dish. These delicious and easy Bombay Potatoes take just 20 minutes to make in the Instant Pot or on stovetop.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Keyword: bombay potatoes, instant pot baby potatoes, pressure cooker baby potatoes
Diet: Gluten-free, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 166kcal
Author: Meeta Arora

Ingredients

Instructions

For Instant Pot

  • Start the instant pot in Saute mode and heat ghee/oil in it. Add cumin seeds. 
  • Add potatoes and salt. Saute for 3-4 mins so they slightly brown on the sides. 
  • Add the spices and mix well with the potatoes. Then add water and stir it all up. (Don't wait much before adding water, else the spices can burn)
  • Press Cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for for 4 mins.
  • After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
  • Add dry mango powder and garam masala. Change to sauté mode to dry any remaining water. It will just take 1-2 minutes. (Note: Turn off saute after 1-2 minutes and take the steel insert out of the instant pot, so it does not burn the bottom)
  • Garnish with chopped cilantro and sprinkle lime juice while serving.  

For Stovetop

  • Boil the potatoes in water until almost tender. You want them to be just tender, do not overcook. Drain and put aside. 
  • In a pan, heat ghee/oil and add cumin seeds. Reduce heat and add the spices. Sauté for 30 seconds, be careful to not burn them. 
  • Add water and boiled potatoes. Mix well so the spices coat over the potatoes. Cover and cook for 5 minutes. The water will evaporate and the spices will coat the potatoes.
  • Add dry mango powder (amchur), garam masala, cilantro and lime juice just before serving.

Notes

Replacement for Dry Mango powder: This basically adds some tanginess to the potatoes. You can replace with more lime juice. 
Peeling Potatoes: I prefer to not peel the potatoes and get the nutrients in the skin. However you can choose to peel them.
Too spicy?  If you like less spice, then reduce/skip the red chili powder and add the garam masala at the end to taste.
Vegan Variation: Skip ghee and use your favorite vegetable oil to make this vegan.  
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition

Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 311mg | Potassium: 515mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4% | Vitamin C: 30.3% | Calcium: 3% | Iron: 10.5%