Add Preferred SourceSpice up your next meal with these delicious and easy-to-make Bombay Potatoes! With a crispy exterior and soft and fluffy interior, these potatoes perfectly combine texture and taste. Also called Bombay aloo, it is ready in under 30 minutes, making it an excellent option for busy weeknights.
Vegan and gluten-free, this recipe is a must-try for anyone who loves bold flavors and comforting meals. If you enjoy Indian cooking but are unsure where to begin, check out this collection of Indian recipes for beginners.
Why you will love this recipe?
- Easy to make: This Bombay potatoes recipe is easy to follow and can be made in 30 minutes.
- Flavorful and comforting: The dish is bursting with aromatic and flavorful spices, giving it a unique and delicious taste.
- Versatile serving options: The vegan and gluten-free potato dish can be served in various ways, making it a versatile addition to any meal.
Ingredients and Substitutes
Potatoes: Use waxy potatoes to make this Indian potato recipe (read the tips section below).
Onions: Red onions or pink onions work best; however, they can be replaced with yellow onions/brown onions.
Spices: I use ground coriander, ground cumin, turmeric, garam masala, and red chili powder. I also use black mustard seeds. Chilli powder can be substituted with green chili pepper. Replace the powdered Indian spices with curry powder or your favorite curry paste (like korma paste).
Curry leaves and ginger: Curry leaves and ginger add a lot of flavors. You can also use garlic along with them. Top the final dish with lemon juice or lime juice, along with fresh coriander. Alternatively, use amchur (dry mango powder) to add a nice tang to this masala aloo.
How to make Bombay potatoes
Step 1: Wash and peel the potatoes. Cut them into cubes. Place it in a large pot and add cold water to cover it by one inch. Add ½ teaspoon each of ground turmeric and salt (image 1).
Step 2: Let the potatoes cook for 7-8 minutes until they are nearly done. Strain the potatoes using a colander and set the tender potatoes aside (image 2).
Step 3: Heat oil in a large non-stick pan or large skillet and add mustard seeds. Once they begin to crackle, add the curry leaves and ginger. Saute for one minute (image 3).
Step 4: Add the onions next. Saute on medium-high heat until the onions begin to brown, about 4-5 minutes (images 4 and 5).
Step 5: Add 1 teaspoon salt and the remaining spices - coriander powder, cumin powder, garam masala, chili powder, and ½ teaspoon turmeric (image 6).
Step 6: Add a little water (¼ cup) and mix well. Simmer and let the spices cook for about 2-3 minutes on medium heat (image 7).
Step 7: Add the cooked potatoes and mix gently. Let it cook for 3-5 minutes on low heat to allow the potatoes to soak up the flavors (images 8 and 9).
Step 8: Turn off the heat. Garnish with fresh cilantro or coriander leaves (image 10).
Serving Suggestions and Ideas
It is a great side dish with the main course. I love to pair it with dal and rice for a comforting Indian meal. Here are some more ideas to use them.
Snack or salad: Top these quick Bombay potatoes with yogurt and serve as a snack. Use Bombay aloo instead of plain boiled potato in potato salad.
Sandwiches and wraps: Lightly mash the Bombay potato (taking care not to break them fully) and use them as a sandwich or wrap filling.
Puff pastry pockets: Chop them into small pieces. Use it as a filling to make Indian bakery-style veg puffs.
Omelet: Break them into small pieces and add them to your omelet.
Sunday roast: This aloo curry can also be a great side dish for your Sunday roast.
Expert Tips
Parboiling the potatoes with turmeric gives them a beautiful golden hue.
Use waxy potatoes (and not floury) to make this dish. Floury potatoes are very starchy, which will fall apart and make the final dish mushy. A classic Bombay potatoes recipe uses Maris piper or King Edward potatoes. Semi-waxy potatoes like Yukon Gold potatoes also work very well.
It is important not to add more water as we want the onion masala to be dry and not have a saucy consistency. Add just a splash of water to prevent the spices from burning.
Baby potatoes can also be used to make these easy Bombay potatoes.
Recipe FAQs
Both the dishes are very similar - potatoes are the main ingredient, and the cooking method is the same. However, the spices used are different. Jeera aloo is an Indian potato dish whose main flavor is from whole cumin seeds, and it is also tangy.
It can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well and can be stored in the freezer for up to three months.
Using the Instant Pot is a great way to cook potatoes. Cut the potatoes and place them in the inner pot. Add water just enough to cover the potatoes (around one cup) and cover the lid. Set the Instant Pot in pressure cook mode (on high pressure) for 3 minutes. Do a quick pressure release and drain the water immediately.
More easy Indian recipes with potatoes:
If you tried this Bombay Potatoes Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Bombay Potatoes
Ingredients
- 2 lb potatoes (waxy or semi-waxy)
- 2 medium onion thinly sliced
- 1 inch ginger finely chopped
- 4 tablespoon oil
- 1 sprig curry leaves
- 2 tablespoon cilantro
- Salt to taste
- ¼ cup water
Spices:
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric divided
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 1 teaspoon chili powder or cayenne
Instructions
Boiling the potatoes:
- Wash and peel the potatoes. Cut them into cubes.
- Place them in a large pot and add cold water to cover them by one inch. Add ½ teaspoon each of ground turmeric and salt.
- Place the pot on high heat and bring it to a boil.
- Simmer and boil for 7-8 minutes, until the potatoes are nearly done.
- Strain the potatoes using a colander and set them aside.
Frying the boiled potatoes:
- Heat oil in a large frying pan and add mustard seeds.
- Once they begin to crackle, add the curry leaves and ginger. Saute for one minute.
- Add the onions next. Saute until the onions begin to brown, about 4-5 minutes.
- Add salt and the remaining spices - ground coriander, ground cumin, garam masala, chili powder, and ½ teaspoon of ground turmeric.
- Add ¼ cup of water and mix well. Simmer and let the spices cook for about 2-3 minutes.
- It is important not to add more water as we want the onion masala to be dry and not have a saucy consistency.
- Add the boiled potatoes and mix gently. Let it cook for 4-5 minutes, to allow the potatoes to soak up the flavors.
- Turn off the heat. Garnish with cilantro and serve.
Rosanna Stevens says
This is one of my favourite dishes and I'm so glad I can now make Bombay potatoes at home! Thank you so much, it was delicious
Mandy Applegate says
I became addicted to these Bombay potatoes when I was in India, and while I may not have the magnificent views anymore, this recipe has helped me have a little taste of India in my own home - thank you!
Nicole Johnson says
I've always wondered how these were made. Looks delicious! Adding to my "must make" file ASAP!
Kim says
These were so easy to make and they turned out delicious! We wanted to try something different and this was perfect!
Shelby says
These come out so delicious they're the perfect side dish or added into a "scramble" for the next day!
Amy says
Thanks for sharing your recipes step-by-step with photos. You've made it so easy for me to enjoy my favorite vegan Indian recipes at home! It's not easy to find Indian restaurants where I live that offer vegan dishes, and I used to feel like I was missing out. But not anymore! Love this Bombay Potatoes recipe.
Ella says
Ooh, I loved this recipe so much, thank you Shilpa! I didn't even know it was possible to make potatoes so crispy... Yet fluffy! And I actually feel really proud to have mastered this with your help. It really was the perfect texture and taste. I can't wait to try more! Feeling like a bit of a chef now! ;D
Lisa says
The Indian spices in these bombay potatoes are spot on. Our dinner guests were very impressed.
Shilpa Kerur says
I am so glad you liked it, Lisa. Thank you 🙂
Shilpa Kerur says
Hi Ella, Thank you for your kind words 🙂 This is one of my favorite ways to eat potatoes and I am so glad you enjoyed it too.
- Shilpa
Brenda says
My family and I try to have themed food nights. For India, we made these potatoes and wow! They are so flavorful and unique and even the picky eaters in the house like me them!
Shilpa Kerur says
I am so glad you all enjoyed it, Brenda. Thank you 🙂
- Shilpa
Sage Scott says
I whipped up these Bombay potatoes this evening, and they were delish. This dish comes together quickly without skimping on flavor. Pairing it with dal and rice will be a regular recipe in my kitchen. Thank you for this fantastic recipe!
Shilpa Kerur says
Dal, rice and potatoes is an absolute comfort food! I am so glad you enjoyed it, Sage. Thank you 🙂
- Shilpa