Heat oil in a pan over medium-low heat. Once oil is hot, add mustard and sauté for few seconds.
2 Tablespoons Oil, 1 Teaspoon Mustard
Put onion and fry for 3-4 mins until soft and translucent.
88 gms (or) ½ cup (or) 1 small Onion
Mix in ginger garlic paste and cook for 5-6 minutes stirring regularly until onion starts browning.
1 Teaspoon Ginger Garlic paste
Now add dry spices – turmeric, chilli powder, coriander and cumin powder, garam masala, salt and mix well. Fry for few seconds until raw aroma vanishes.
¼ Teaspoon Turmeric, 1 Teaspoon Chilli powder, ½ Teaspoon Coriander powder (Ground coriander), ½ Teaspoon Cumin powder (Ground cumin), Salt
Pour tomato puree, slightly increase the flame and cook for 5 minutes until all the moisture is evaporated and the sauce turns slightly darker and almost dry. Keep stirring regularly to avoid the sauce from sticking to the base of the pan.
200 gms (or) 1 cup (or) 3 medium tomatoes Tomato puree
Reduce flame slightly, add boiled baby potatoes, coriander and gently but thoroughly mix until well coated.
548 gms (or) 1.5 cups Baby Potatoes, handful Coriander leaves
Serve piping hot bombay potatoes with any flavoured rice or with just plain rice and dal.