Whenever I feel like recreating an Indian takeout at home, I always prepare this easy dry Indian side dish alongside Paneer Jalfrezi and garlic and coriander naan. It is so good that sometimes I prepare it just as a main course!
What are Bombay Potatoes?
Bombay Potatoes are also known as Aloo Bombay, Bombay Aloo, Bombay Alu, Masala Aloo and Spicy Indian Potatoes. It is a dry potato curry in which par-boiled potatoes are tossed and sauteed in a blend of Indian spices with onion and garlic. Bombay Potatoes is a popular dish in Western countries as opposed to the Indian subcontinent. You can find Bombay Aloo on British Indian Restaurant menus as a side dish. There are many different variations but these simple Bombay Potatoes are the best way to enjoy them! The recipe couldn’t be easier – just prepare the base whilst the potatoes are cooking and then mix everything together!
Why you will love this recipe
Naturally vegan and gluten-free, dairy-free and nut-free Easy recipe made with aromatic spices that can be found at your local grocery store Perfect as a delicious side for a dinner party, potluck, BBQ or get-together. Enjoy spicy potatoes as part of a Sunday roast Ready in less than 30 minutes
Ingredients for Bombay Potatoes
Full measurements can be found in the recipe card below Potatoes – Bombay potatoes are prepared with cooked potatoes. If using large potatoes, chop them into large chunks and cook them. You can use leftover boiled potatoes if you have them. See more below on types of potatoes. Onion – use white or red onions Garlic – I have used fresh garlic cloves that are minced Ginger – I have used fresh ginger Green chilies – use HOT variety if you want a spicy curry. Tomatoes – add either fresh chopped tomatoes or tomato puree to the onion and garlic mixture. Ground spices: red chili powder, turmeric powder, ground cumin powder and ground coriander powder and garam masala. Alternatively, use curry powder for ease. I sometimes use my homemade curry powder or Madras Curry Powder Black mustard seeds and cumin seeds – or use panch phoran (Indian five spice) You can make it without mustard seeds too. Olive oil Lemon juice or lime juice – use dry mango powder as an alternative Fresh cilantro leaves (coriander leaves) as garnish Optional Curry leaves – these are more commonly used in authentic Indian food. If you have curry leaves lying around, by all means, add them to the hot oil with the mustard seeds otherwise omit. Coriander seeds – add crushed coriander seeds along with cumin and mustard seeds. Curry paste – to prepare bombay potatoes with curry paste, substitute all the powders for a spoon of curry paste
What type of potatoes are best for Bombay Potatoes?
The best bombay potato recipes use waxy potatoes over floury potatoes as floury potatoes can mash up. For the states, go for yukon gold potatoes. In the UK, you can use all rounder potatoes or red potatoes. You can of course use baby potatoes. Peel and chop your potatoes into large chunks and cook before using in the recipe.
How to make Bombay Potatoes
Cooking the potatoes I use the Instant Pot pressure cooker for my potatoes. Place potatoes on the trivet and add 2 cups of water. Pressure cook on high pressure for 1 minutes and immediately released the pressure. You can use a stovetop pressure cooker also. To cook on the stove top In a large pot of water add cold water and the cut potatoes. Bring to a rolling boil then cook until the potatoes are just tender. Do not overcook as they will cook again in the pan. If they are too soft, they’ll fall apart. Drain and set aside. Work quick as there is not much moisture in this recipe. Have all your ingredients prepped beforehand. In a large non-stick frying pan or large skillet, heat oil on medium heat. Add oil generously as no extra water is added to the recipe. Once the oil is hot, add the mustard seeds and the cumin seeds. When you hear a crackle, add the onion, garlic, ginger and green chilli mixture and sauté on medium-high heat for 3-4 minutes. Once the onion is golden brown, add tomato After a minute add the spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. You may need a splash of water to stop the spices sticking. If you want more gravy, add 1/2 cup of water here. Toss in the cooked potatoes and switch to a low heat, add salt and allow the potatoes to warm through and absorb the flavours. Switch off the heat and squeeze the lemon juice over. Garnish with chopped coriander/cilantro
How to serve Bombay Potatoes
As bombay aloo is a dry curry, I would suggest serving it alongside a curry with gravy such as Palak Paneer or Matar Paneer. Masala Poppadoms and Raita or Indian Mint Sauce is the perfect sidekick. They go great for BBQs too alongside Punjabi Samosa Puffs My go-to drink is this Best Mango Lassi. Serve as a snack with dollop of plain yogurt on top.
Storage
Store leftovers in an airtight container in the fridge and eat within 3-4 days. Potatoes should not be left out too long in hot weather. I do not recommend freezing as the texture of the potatoes will change. Bombay potatoes are great to make-ahead and serve later. To reheat, place in the microwave or stove top with a little water to revive the potatoes. You can also eat them cold.
More Indian Side Dish Recipes
Indian Onion Chutney Indian Rotli (Roti) Spinach Dal Kashmiri Bhindi (Okra sabji) Indian Vegetable Curry As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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