Bombay potatoes step-by-step recipe with video and photos.
About this recipe
Bombay aloo is a perfect side dish made with potatoes that taste super delicious and is super easy to make. This potato dry curry gets done in 30 minutes and is one of the easiest Indian dishes you will cook.
Bombay potatoes are vegan, gluten-free, and have a burst of flavors. Crispy on the outside and tender inside, Bombay alu is so more-ish. They are a great addition to your 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, it is made using Maris piper or King Edward potatoes. They are usually served as a side dish along with Indian food. It makes an absolutely comforting meal when served with dal and rice, or curd rice.
There are so many ways I serve these Indian roasted potatoes - topped with yogurt as a snack; lightly mashed and made into a sandwich; filling for wraps; 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.
Potatoes: Use waxy potatoes to make this dish (read the tips section below).
Onions: Red onions or pink onions work best; however, they can be replaced with 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).
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 (step 1).
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 (step 2).
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 (step 3).
Add the onions next. Saute on medium-high heat until the onions begin to brown, about 4-5 minutes (steps 4, 5).
Add 1 teaspoon salt and the remaining spices - coriander powder, cumin powder, garam masala, chili powder, and ½ teaspoon turmeric (step 6).
Add little water (¼ cup) and mix well. Simmer and let the spices cook for about 2-3 minutes on medium heat (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 (steps 8, 9).
Turn off the heat. Garnish with fresh cilantro or coriander leaves (step 10).
Aloo Bombay is ready to be served.
Serving Suggestions and Ideas
Snack: Top it with yogurt and serve as a snack.
Sandwiches and wraps: Lightly mash them (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.
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 this 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.
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. The main flavor in jeera aloo 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.
These Bombay potatoes:
- has the perfect texture - crispy from the outside and soft inside,
- is ready in 30 minutes,
- can be served in so many ways.
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- 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.