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Bombay Potatoes

Prep time 10 mins
Cook time 15 mins
Yield 4 Servings


  • 1 pound (3 medium) potatoes, boiled
  • 2 tablespoons corn oil
  • 1 teaspoon Spice Islands Mustard, Seed OR Spice Islands Cumin Seed, Whole
  • 1 medium onion, finely chopped
  • 1-2 cloves garlic, minced
  • 1 tablespoon Patak's® Mild Curry Paste
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped cilantro

How to Make It

  1. Peel and cube potatoes into 3/4-inch pieces.  Set aside.


  3. Heat oil in a non-stick skillet over medium-high hat.  Add mustard OR cumin seeds.  Fry for a few seconds until mustard seeds pop or cumin seeds are roasted.


  5. Add onions and fry until golden brown.  Add garlic, curry paste and salt; fry for a few seconds.  Add the potatoes.  Cook for about 5 minutes, lifting and turning potatoes with a wide spatula.  Reduce heat to medium and cook the potatoes for another 8 to 10 minutes, stirring occasionally.


  7. Transfer to a serving dish.  Garnish with cilantro and serve warm.