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Bombay Potatoes (Bombay Aloo)
4.8 from 24 votes

Bombay Potatoes (Bombay Aloo)

Bombay Potatoes (Bombay Aloo) is a simple and delicious Indian side dish. The easy recipe is ready in just 20 minutes and is perfect alongside a curry. Naturally vegan and gluten-free. Bombay Potatoes (aka Bombay Alloo) Try

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 164 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 3 potato or 800g new potatoes, cut into 1” cubes, large, waxy
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 2 teaspoon black mustard seeds
  • 5 curry leaves
  • 1 onion thinly sliced, large
  • 2 tomato chopped, large
  • 2 garlic crushed, large cloves
  • ginger peeled and chopped, thumb-sized piece
  • 2 teaspoon ground coriander
  • 2 teaspoon garam masala
  • 1 teaspoon cumin ground
  • ½ teaspoon Turmeric
  • salt
  • black pepper
To serve:
  • cilantro coriander, chopped, small bunch
  • dried chili flakes

Instructions

    Cup of Yum
  1. Heat a large pan of water and boil the potatoes until just about cooked (but don’t let them get overcooked or mushy).
  2. Meanwhile, heat the oil in a large skillet over medium heat, then add the mustard seeds and curry leaves. Once the mustard seeds start to pop and crackle, add the onion and cook, stirring often, for about 5 minutes, until it begins to brown.
  3. Meanwhile, add the tomatoes, ginger and garlic to a blender (or mini blender) and blend until a rough puree. Add to the skillet of cooked onions along with the potatoes, ground cumin, garam masala, ground coriander and turmeric, then stir well. Cook for 10 minutes, stirring occasionally.
  4. Season with salt and pepper. Serve with chopped cilantro (coriander).

Notes

  • Variations
  • Throw in a handful of frozen peas to turn it into Indian potatoes and peas.
  • If you like it saucier, add stir in an extra ½ cup of water 5 minutes before the end. The spices on the potatoes will flavor the sauce.
  • Try it with sweet potato for a twist! Just be careful when stirring that they don't break up too much.
  • Tips for Bombay Potatoes
  • Waxy potatoes are best as they won't break up in the pan. Try new potatoes, baby potatoes or Yukon gold.
  • If you don't have firm, waxy potatoes, then just part-boil cubed potatoes and fry them in the pan for less time.
  • If you don't have all the spices, it will still work - just add extra garam masala! That one spice blend has lots of flavor so they'll still be really tasty.
  • Storage and Freezing
  • Store the bombay potatoes in the fridge for up to 4 days.
  • Reheat from chilled: Heat in the microwave, or reheat in a skillet or frying pan with a little water so they don't stick.
  • To freeze: Allow to cool, then freeze in a freezer-safe dish.
  • Reheat from frozen: Leave the frozen Bombay aloo out to defrost (on the counter, or fridge in hot weather) and then microwave to reheat or fry the defrosted potatoes in a frying pan. You'll need to add a little water so they don't stick too much.

Nutrition Information

Calories 164kcal (8%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 22mg (1%) Potassium 878mg (19%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 560IU (11%) Vitamin C 54mg (60%) Calcium 81mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 164

% Daily Value*

Calories 164kcal 8%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 22mg 1%
Potassium 878mg 19%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 560IU 11%
Vitamin C 54mg 60%
Calcium 81mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.