Rye Free Bombay Potatoes

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

1 ½ lb waxy potatoes (such as yukon gold), peeled and cut into 1-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tsp salt, plus more for the boiling water
3 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 medium onion, finely diced
3 garlic cloves, minced
1 tsp fresh ginger, finely grated
1 green chili, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
½ tsp garam masala
1 can (14 oz) diced tomatoes
2 tbsp fresh cilantro, roughly chopped
1 tbsp fresh lemon juice

Instructions

1
Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Cook for 8–10 minutes, until just tender when pierced with a knife but still holding their shape — they should not be fully soft. Drain through a colander and set aside.
2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cumin seeds and cook for 30–45 seconds, until the mustard seeds begin to pop and the cumin seeds darken slightly — watch closely, as they can burn quickly.

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