Bombay potatoes step-by-step recipe with video and photos.
About this recipe
Bombay aloo is an Indian potato side dish that tastes 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.
This classic dish is more popular outside of India (particularly in the UK) and is a part of restaurant menus too. They are usually served as a side dish along with curry. It makes an absolute 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 instructions, serving suggestions, and useful tips to make these spicy and flavorful potatoes.
Potatoes: Use waxy potatoes to make this dish (read the tips section below).
Onions: Red/pink onions work best; however, they can be replaced with brown onions.
Spices: I use ground coriander, ground cumin, turmeric, garam masala, and chili powder. I also use black mustard seeds (which is optional).
Curry leaves and ginger: These add a lot of flavors. You can also use garlic along with them.
Wash and peel the potatoes. Cut them into cubes. Place it in a large pot and add cold water to cover 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 ¾ done. Strain the potatoes using a colander and set them aside (step 2).
Heat oil 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 until the onions begin to brown, about 4-5 minutes (steps 4,5).
Add salt and the remaining spices - ground coriander, ground cumin, garam masala, chili powder, and ½ teaspoon of ground turmeric (step 6).
Add ¼ cup of water and mix well. Simmer and let the spices cook for about 2-3 minutes (step 7).
Add the boiled potatoes and mix gently. Let it cook for 3-5 minutes, to allow the potatoes to soak up the flavors (steps 8,9).
Turn off the heat. Garnish with cilantro (step 10).
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 the potatoes full) 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.
You can also use your favorite curry paste (like korma paste) instead of powdered spices to make it.
Parboiling the potatoes with turmeric gives them a beautiful golden hue. I highly recommend not skipping it.
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. Semi-waxy potatoes like Yukon Gold also work very well.
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 and it is tangy also.
It can be stored in the refrigerator for up to 5 days. They also freeze well and can be stored in the freezer for up to three months.
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.
- 2 lb potatoes (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 it in a large pot and add cold water to cover 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 ¾ done.
- Strain the potatoes using a colander and set them aside.
Frying the boiled potatoes:
- Heat oil in a 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.