Out with the Old Spuds: 20-Minute Bombay Potatoes in a Spiced Yogurt Glaze
An Indian comfort dish featuring a rich, aromatic yogurt glaze that makes meat completely optional.
When your usual side dishes start to feel completely uninspired, this classic street food style recipe is the perfect way to elevate your dinner routine.
By pairing tender, whole young potatoes with a cooling yogurt base and a vibrant blend of traditional warming spices, you create a beautiful balance of heat, tang, and savory depth. The potatoes soak up the rich, bubbly sauce right in the skillet, turning everyday spuds into an unforgettable meal experience.
Here’s what you need: 12 small baby potatoes, 1 cup (280g) of plain low-fat yogurt, 1.2 cups (300ml) of water, 1/4 teaspoon of turmeric, 1 teaspoon of chili powder, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, and 1 teaspoon of salt.
For the sizzling skillet base and garnish: 1 teaspoon of brown sugar, 2 tablespoons of olive oil, 1 teaspoon of whole white cumin seeds, a small bunch (15g) of fresh cilantro (finely chopped), 2 fresh green chili peppers (seeded and sliced into thin strips), and a few extra cilantro leaves for serving.
To start the prep, drop your whole baby potatoes into a pot of lightly salted water and boil them over medium heat until they are completely fork-tender. Drain the water thoroughly and set the cooked potatoes aside.
In a separate medium bowl, combine the water, plain yogurt, turmeric, chili powder, ground coriander, ground cumin, salt, and brown sugar. Whisk the mixture vigorously until it forms a completely smooth, uniform spiced liquid.
Pour the olive oil into a large skillet and place it over medium-high heat. Once the oil is shimmering, drop in the whole cumin seeds and let them sizzle for just a few seconds until they release their rich, nutty aroma. Immediately turn the heat down to medium and pour the spiced yogurt mixture directly into the skillet. Cook the sauce, stirring constantly, for about 3 minutes as it begins to warm through and combine with the fragrant oil.
Toss the finely chopped fresh cilantro, the thin strips of green chili, and your boiled baby potatoes straight into the bubbling sauce. Stir the contents of the pan thoroughly so every single potato is generously and evenly coated. Let everything simmer together for about 5 to 7 minutes over medium-low heat, allowing the potatoes to absorb the rich flavors of the gravy. Transfer the hot dish into a serving bowl, pour the leftover sauce right over the top, and scatter a few fresh cilantro leaves across the surface before serving.
