Bombay potatoes are so easy to prepare in one pot.
There are many recipes for Bombay potatoes. This recipe has been on my blog for many years but recently I made it again and liked it so much I decided to feature the recipe in my cookbook ‘The Curry Guy One Pot’. Yes, you can use a couple of pots if you like but this whole Bambay potatoes recipe can be prepared easily in one pot.
The recipe is a bit oil heavy for some but it’s supposed to be. If you prefer, you could pour some It is a bit oil-heavy, but it’s supposed to be. If you prefer, you could pour some of the oil out after frying the potatoes and then carry on with the recipe.
What are Bombay potatoes?
Bombay potatoes, also known as Bombay aloo, is a popular Indian dish made with potatoes that are seasoned with a variety of spices. The dish is known for its flavourful and aromatic blend of spices, giving it a delicious and distinctive taste. While there can be variations in the recipe, typical ingredients include potatoes, cumin seeds, mustard seeds, turmeric, chili powder, coriander, and sometimes other spices like garam masala.
Why are they called Bombay Potatoes?
The name “Bombay potatoes” is likely a reference to the city of Bombay, which is now known as Mumbai.
The dish itself is rooted in Indian cuisine, and the use of the term “Bombay” in the name is a nod to the cultural and culinary influence of the city. Naming dishes after places is a common practice in India, and it can signify the origin or association of the dish with a particular region or city.
Should they not be called Mumbai Potatoes?
While Mumbai is now the official name of the city, you will still come across the term “Bombay potatoes” as a nostalgic or traditional reference to the time when the dish gained popularity.
The name is more about the cultural and culinary heritage associated with the city rather than any specific ingredient or preparation method unique to Bombay (Mumbai).
How do you cook Bombay Aloo?
The potatoes are usually boiled or parboiled before being deep fried, sautéed or roasted with the spices to ensure they absorb the flavours. This Bombay potatoes recipe also includes ingredients like onions, tomatoes, and fresh coriander for added taste and texture.
How long can you keep Bombay potatoes in the fridge?
You can easily keep your Bombay potatoes in the fridge for about 4 days if not longer. In fact, as the potatoes sit in the sauce, they will become even better. So this is a dish you can prepare ahead and just heat it up right before serving.
Can you freeze Bombay potatoes?
Yes. This is a dish that freezes really well for up to six months. If you do decide to freeze it, just let the potatoes defrost completely. Then heat them in a pan over a medium heat or even place them in your microwave which is easier.
Are Bombay potatoes spicy?
Generally speaking, Bombay aloo is not really spicy. I tend to add more chili powder as it is countered by the potatoes which cools everything down.
You should add chilies and chili powder to taste. Chili powder is an ingredients that can be added any time during cooking so be sure to taste as you go and then just cook out the rawness of the powder for a minute or so.
Step by step photographs.
Frying the potatoes.
This is a step that you can do a couple of days before serving. If that sounds more convenient to you go ahead and do it.
You can keep the oil if working ahead. Transfer the golden brown fried potatoes until golden brown and then transfer to a paper towel to soak up any excess oil.
Have you tried this recipe for Bombay potatoes?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do to. Thank you.
- 20 new potatoes, cut in half
- 1 ½ tsp ground turmeric
- 1 generous tsp salt
- 190ml (3⁄4 cup) rapeseed (canola) oil 1 tsp black mustard seeds
- 5 fenugreek seeds (optional)
- 3 dried red Kashmiri chillies
- 2 medium onions, thinly sliced and
- cut into 2.5cm (1in) pieces
- 6 garlic cloves, finely chopped
- 2 green finger chillies, finely chopped
- 2 tsp curry powder
- 1–2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 medium tomatoes, diced
- 1 tsp tamarind paste
- 3 green finger chillies, left whole
- 3 tbsp coriander (cilantro), finely
- ½ tsp garam masala, shop-bought or homemade
- Lime wedges, to serve
- Fill a high-sided frying pan with enough water to cover the potatoes (don’t add them yet) and bring to the boil over a high heat. Stir in one teaspoon of the ground turmeric, the salt and the potatoes and simmer until tender but still a bit too undercooked to eat. This should take about 10 minutes. Strain through a colander.
- Dry your pan and place it back over a medium-high heat with 190ml (3⁄4 cup) of oil. When the oil is visibly hot, add the par-cooked potatoes and fry for about 3–5 minutes or until they are golden brown. Using a slotted spoon, transfer the potatoes to a plate and set aside.
- Add the mustard seeds and fenugreek seeds to the hot oil. When the mustard seeds begin to crackle and pop, add the dried Kashmiri chillies and let them flavour the oil for about 30 seconds. Then add the thinly sliced onions and fry for about 8 minutes or until they are turning golden brown. Add the chopped garlic and green chillies and fry for a further 45 seconds, while stirring continuously.
- Now add the curry powder, chilli powder, cumin and coriander along with 70ml (1⁄4 cup) of water and the diced tomatoes. Continue to simmer for another 5 minutes to let the tomatoes break down a little, and then stir in one teaspoon of tamarind paste and the whole green finger chillies, if using.
- Simmer the sauce for another minute and then add the crispy fried potatoes. Stir them into the simmering sauce. Cover the pan and simmer for another 5 minutes, lifting the lid a few times to give it all a good stir.
- Add 250ml (1 cup) of hot water and bring to a rolling simmer. Then cover the pan and continue simmering for 5–8 minutes, or until you are happy with the consistency of the sauce.
- To finish, taste it and add more salt, if needed. Add half of the chopped coriander (cilantro) and the garam masala and stir it all in. Garnish with the remaining coriander (cilantro) and serve with the lime wedges, which you can squeeze over it all, to taste, at the table.
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Amount Per Serving: Calories: 406Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 862mgCarbohydrates: 90gFiber: 15gSugar: 12gProtein: 13g