Bombay potatoes are so easy to prepare in one pot.

Name: Bombay Potatoes (Bombay Aloo)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 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; chopped; ½ tsp garam masala, shop-bought or homemade; Lime wedges, to serve

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.

Bombay Potatoes

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.

Get all your ingredients together before you start cooking. It’s a lot easier that way.

Simmering the potatoes in turmeric water.

Bring enough water to a boil to cook the potatoes. Stir in the turmeric and then add the potatoes. Par-cook for 10 minutes and strain. The potatoes should still be a bit hard.

Frying the par-cooked potatoes to crisp them up.

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 golden brown.

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.

Infusing fenugreek and mustard seeds in the oil.

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.

Stir in the dried chillies and fry 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,

Now add the curry powder, chilli powder, cumin and coriander. Stir well to combine.

Add 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.

Returning the potatoes to the pan and adding tamarind paste and finger chillies.

Then stir in one teaspoon of tamarind paste and the whole green finger chillies, if using and the cooked potatoes.

Covering the pan to allow the flavours to develop.

Cover the pan and cook over a medium heat for 10 minutes to develop the flavours.

When you lift the lid, your bombay potatoes are ready to serve.

Season with salt and pepper to taste and garnish with the chopped coriander (cilantro). Sprinkle in the garam masala.

Serve hot as a side or main dish over rice.

If you like this Bombay Potatoes recipe, you might like to try some of the Indian Vegetarian favourites.

Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Mushroom Curry
Masala Corn
Gobi Manchurian
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran

Have you tried this Bombay Potatoes recipe?

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Yield: 4

Bombay Potatoes (Bombay Aloo)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

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
chopped
½ tsp garam masala, shop-bought or homemade
Lime wedges, to serve

Instructions

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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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 862mgCarbohydrates: 90gFiber: 15gSugar: 12gProtein: 13g

Jessica

Tuesday 12th of November 2024

Is there a suitable substitute for tamarind paste, or can you omit it? Thanks in advance.

Dan Toombs

it’s a sour taste so you couid use lime or lemon juice or more of it if the recipe already calls for it. Thanks Dan

simon hamilton

Friday 16th of November 2018

Thanks Dan, i've got your red The Curry Guy book, and used a lot of the recipes, which have all been a success, but i think this one is the best by far. I totally agree that the fact that there's a sauce to it makes it better, and cooking the potatoes in it for a while marinates the potatoes so much, more flavour than a dry version. keep up the great work !!

Thanks Simon

Monday 19th of November 2018

Hi Simon

Great to hear you like the recipe.

Thank you! Dan

kev mac

Saturday 7th of October 2017

WOW just bought the book and to be honest its the best money iver ever spent :)) well happy just cant wait now too do some cooking :)

Friday 13th of October 2017

Thank you very much Kev! I'm really happy you like the book. Book two is out in May 2018.

Much appreciated. Thanks, Dan

Emmet

Saturday 5th of August 2017

Nothing about water in the ingredient list quantity please Dan. Made your base sauce yesterday and making chicken dhansak now just finishing on the stove top. Making Bombay Aloo to go with. The Dhansak tastes great . Will buy your book soon

Thursday 2nd of November 2017

Hi Emmet

Thank you. You just need enough water to cover. It cooks down quickly. You might need to add a little more if the potatoes aren't completely cooked through. Then just reduce down again and serve.

Thanks, Dan

Lisa

Thursday 29th of June 2017

Trying this tonight, Can it be frozen?

Friday 30th of June 2017

Hi Lisa - I've never frozen it but I see no reason why not. :-)

Dan