Bombay potatoes, also known as Bombay aloo, are a delicious and easy-to-make side dish that can be cooked in just 30 minutes. This vegan and gluten-free dish has a burst of flavors and features crispy potatoes on the outside and tender and fluffy potatoes on the inside. It is a great addition to any dinner party and this popular dish can be paired with your favorite Indian curry.
This classic dish is more popular outside of India (particularly in the UK) and is a part of restaurant menus too. In the UK, Maris Piper or King Edward potatoes are commonly used. Bombay potatoes are typically served as a side dish with Indian food and pair perfectly with comforting dishes like dal and rice, or curd rice.
There are countless ways to enjoy these Indian roasted potatoes, including topping them with yogurt as a snack, lightly mashing them for a sandwich filling, using them as a wrap filling, or pairing them with a hearty soup. Read on for ingredients, step-by-step pictures, serving suggestions, and useful tips to make this spicy, flavorful, and simple Bombay potatoes. Find my full collection of Indian potato recipes here.
Why you will love this recipe?
- Easy to make: This Bombay potatoes recipe is easy to follow and can be made in just 30 minutes. This makes it a convenient and time-saving option for those who want to enjoy a flavorful and satisfying meal without spending too much time in the kitchen.
- Flavorful and comforting: The dish is bursting with aromatic and flavorful spices giving it a unique and delicious taste. Bombay potatoes are a comforting and satisfying dish that can be enjoyed on their own or with other dishes like dal and rice.
- Versatile serving options: The vegan and gluten-free potato dish can be served in various ways, making it a versatile addition to any meal. For example, it can be enjoyed as a side dish or a main course, paired with different Indian curries, or even topped with yogurt as a snack. Bombay aloo is also great as a filling for wraps and sandwiches.
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 (which is optional).
Curry leaves and ginger: Curry leaves and ginger add a lot of flavors. You can also use garlic along with them.
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 the potatoes 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 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).
Easy Bombay potatoes or aloo Bombay is ready to be served.
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. There are so many ways to serve it up! Here are some more ideas to use them.
Snack: Top these quick Bombay potatoes with yogurt and serve as a snack.
Sandwiches and wraps: Lightly mash the Bombay potato (taking care not to break them fully) and use them as a sandwich or wrap filling. Sandwich sourdough bread or seeded sourdough bread are great options.
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.
Potato salad: Use Bombay aloo instead of plain boiled potato in your salad.
Sunday roast: This can also be a great side dish for your Sunday roast.
The spices I have used in this dish give you the best-tasting potatoes. However, if you don't have any, you can skip them.
Parboiling the potatoes with turmeric gives them a beautiful golden hue. I highly recommend not skipping it.
The type of potatoes we use to make this aloo curry is important. 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.
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 avoid the spices from burning.
A classic Bombay potatoes recipe uses Maris piper or King Edward potatoes. Semi-waxy potatoes like Yukon Gold potatoes also work very well.
Baby potatoes can also be used to make these easy Bombay potatoes.
Here are some optional ingredients that can be used in this easy Bombay potatoes curry recipe:
- Add cumin seeds and crushed coriander seeds along with mustard seeds in the tempering.
- Any cooking oil (like olive oil, vegetable oil, or sunflower oil) can be used to make this Indian potato recipe.
- Replace the powdered Indian spices with curry powder or your favorite curry paste (like korma paste).
- 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.
- Add tomato puree or tomato paste along with the aromatic spices.
- Chilli powder can be substituted with green chili pepper.
More easy Indian recipes with potatoes:
It can be served as a side dish with your main meal. See the serving suggestions above for more ideas.
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 where the main flavor is from whole cumin seeds and it is tangy also.
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.
If you enjoyed my recipe, please don't forget to leave a 5-star rating and leave a comment below.
- 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
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric divided
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon chili powder or cayenne
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!
These were so easy to make and they turned out delicious! We wanted to try something different and this was perfect!
These come out so delicious they're the perfect side dish or added into a "scramble" for the next day!
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.