bombay potatoes

Bombay Potatoes (Bombay Aloo)

By Swasthi on March 27, 2023, Comments, Jump to Recipe

Bombay Potatoes aka Bombay Aloo are boiled potatoes tossed with a spicy mix of onions, tomatoes, spices and curry leaves. They are delicious, easy to make and go well with rice, Chapati, Roti, Dosa or any kind of flatbreads. Bombay Potatoes also go well inside your sandwiches, wraps & kathi rolls. The dish is vegan and gluten-free!

Bombay potatoes

About Bombay Potatoes

Bombay Potatoes are spiced Indian potatoes. They are popular in the Indian restaurants outside India & more commonly seen on the British Indian restaurant menus. They are a common side dish & come in many forms.

You will be surprised to see Bombay Potatoes in many avatars – Yellow, Red and Brown. In the recipe card notes, I share how to make them in 3 colors.

However you will find that ingredients like curry leaves, mustard seeds, cumin, turmeric and red chilli powder are used in every variation.

One other version you are likely going to find in Indian restaurants is this Aloo Masala but it is served as Bombay Potatoes.

In this post I share a recipe to make medium spicy Bombay Potatoes. The caramelized onion tomato masala is the most delicious part & elevate the flavors of this dish completely.

To begin with the dish is made by parboiling potatoes and then tossed in a spicy masala. With a burst of flavors, these potatoes are soft & fluffy inside.

British Indian Bombay Potatoes

I used baby potatoes here but you can even use large potatoes. Just dice them and use as mentioned in the recipe. We love to leave the skins on. If you prefer you may peel them before boiling or after boiling.

If you peel the potatoes, the color of the dish is going to be different.

More Indian Recipes
Aloo Gobi
Aloo Palak
Jeera Aloo
Dum Aloo
Aloo Methi

How to Make Bombay Potatoes (Stepwise Photos)

Preparation

1. Wash your potatoes (500 grams, 1.1 pounds) well under running water. If you prefer to keep the skin on, brush the potatoes well and rinse. If using large potatoes, dice them to the size you prefer. 1½ inch is a good size.

cleaned baby potatoes

2. Add 1 teaspoon salt to 3 cups cold water. Stir with a spoon and dissolve completely. If you want you may also add ¼ teaspoon turmeric. (Note your pot will stain). Poke wholes with a pick or fork on the potatoes and add them to the salted water. Bring the water to a rolling boil and then reduce the heat to medium. Boil them until fork tender and not mushy.

If you want you can also boil the potatoes with ¼ teaspoon red chilli powder and ½ teaspoon garam masala. They soak up all the flavors and taste spicy.

boil baby potatoes

3. While the potatoes boil, prepare the following:

  • 1 cup fine chopped onions (1 large)
  • ¾cup fine chopped tomatoes (deseeded)
  • 1 green chilli (chili peppers, Thai/ Indian or Serrano Peppers, optional)
  • 1 teaspoon ginger grated or minced
  • 1 teaspoon garlic grated or minced
  • 1 sprig curry leaves
ingredients to make indian potatoes

4. You will need the following spices: Please adjust to taste.

  • ½ teaspoon Kashmiri red chilli powder (or paprika, adjust to taste)
  • 1/8 to ¼ teaspoon Turmeric (I prefer only 1/8)
  • ½ teaspoon Garam masala
  • ½ teaspoon Cumin Powder
  • ½ to to ¾ teaspoon Coriander powder
  • Fennel powder (optional)
  • ¼ teaspoon Salt (adjust to taste)
  • ¼ teaspoon Mustard seeds (leave out if you don’t have)
  • ½ teaspoon Cumin seeds (optional)
spices to make indian potatoes

Make Indian Potatoes

5. When the potatoes are cooked, remove them from hot water and cool completely. If you want you can peel them. Heat 2 tablespoons oil in a skillet and add the potatoes to the hot oil. If the oil is not hot enough, the potatoes are likely to get stuck to the pan.

fry the potatoes

6. Fry them until golden and crisp. Remove to a plate.

golden fried potaotes

Make the Masala

7. To the same pan, add another tablespoon oil and add the mustard seeds and cumin seeds. When they splutter, add curry leaves & fry for a minute.

temper the spices

8. Add onions and green chilies. Sprinkle salt and begin to saute them on a medium heat until golden.

9. Turn down the heat to low. Add ginger garlic paste and saute for a minute.

10. Add all the ground spices and give a good mix.

11. Add tomatoes.

12. Saute on a medium heat until they become soft and the masala begins to smell good.

13. Add the fried potatoes and half cup hot water.

14. Give a good mix. Taste test (both a bit of potato and the masala too) and adjust salt.

15. Bring the potatoes to the center and cover them with the masala.

16. Cover and cook on a low heat until the Bombay Potatoes turn fragrant and soak up the flavors. I cook for about 6 to 7 minutes. If required you may add more water but also make sure you don’t overcook as they can turn mushy.

17. Bombay potatoes are typically a dry dish coated with spices. So saute until there is no excess water or moisture. This way the masala will coat the potatoes well.

saute potatoes with indian spices

18. Add 2 tablespoons chopped coriander leaves.

garnish bombay potatoes with coriander leaves

Serve Bombay Potatoes as a side with rice, Chapati, or roti.

Bombay potatoes recipe

Related Recipes

Recipe Card

bombay potatoes

Bombay Potatoes Recipe (Bombay Aloo)

Bombay potatoes are Indian style spiced potatoes, cooked with plenty of spices, onions, tomatoes and curry leaves.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings3
AuthorSwasthi
Diet : Gluten Free, Vegan

Ingredients (US cup = 240ml )

  • 500 grams potatoes ( 1.1 pounds, baby or regular)
  • 1 cup fine chopped onions (1 large)
  • ¾ cup fine chopped tomatoes (deseeded)
  • 1 green chilli (chili peppers, Thai/ Indian or Serrano Peppers, optional)
  • 1 teaspoon ginger grated or minced
  • 1 teaspoon garlic grated or minced
  • 1 sprig curry leaves
  • ½ teaspoon Kashmiri red chilli powder (or paprika, adjust to taste, ¼ tsp more to boil aloo, optional)
  • ⅛ to ¼ teaspoon Turmeric (¼ teaspoon to boil potatoes, optional)
  • ½ teaspoon Garam masala (adjust to taste, ½ tsp more to boil aloo, optional)
  • ½ teaspoon Cumin Powder (adjust to taste)
  • ½ to ¾ teaspoon Coriander powder (adjust to taste)
  • ¼ to ½ Fennel powder (optional)
  • ¼ teaspoon Salt (adjust to taste, 1 teaspoon to boil the potatoes)
  • ¼ teaspoon Mustard seeds (leave out if you don’t have)
  • ½ teaspoon Cumin seeds (optional)
  • 2 to 3 tablespoons oil

Instructions

Boil Potatoes

  • Wash the potatoes well under running water. If you want to keep the skin on, brush the potatoes well and rinse else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes.
  • Add them to a pot with 3 cups water, 1 teaspoon salt and turmeric (optional). Optionally you may add garam masala and little red chilli powder too to flavor up your aloo.
  • Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the onions, tomatoes, ginger, garlic and chili.

How to make Bombay Potatoes

  • Pour 2 tablespoons oil to a hot pan. When the oil is hot enough, add the potatoes and fry them until golden and crisp. Remove them to a plate.
  • Pour another tablespoon oil to the pan and add mustard and cumin seeds. When the seeds begin to splutter, stir in the curry leaves.
  • Add onions, salt and green chilies. Saute on a medium high heat until they turn golden.
  • Lower the heat. Add ginger garlic and saute for a minute. Stir in all the ground spices – red chili powder, turmeric, garam masala, cumin powder, coriander powder & fennel powder.
  • Add the tomatoes and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.
  • Transfer the fried potatoes and pour half cup hot water. Mix well and bring the potatoes to the center of the pan. Taste test and adjust the salt. Cover them with the onion tomato masala. (Check the pictures)
  • Cover and cook on a low heat for 5 to 6 mins so the potatoes absorb the flavors. Make sure you don't overcook the potatoes as they can easily turn mushy.
  • Turn off the heat and garnish coriander leaves. Serve Bombay potatoes with rice, roti or chapati. You can also mash them slightly and fill your sandwiches and wraps.

Notes

  • It is very important to add salt to the pot of water while boiling the potatoes else they taste bland. To the pot, if you want you can also add 1/4 teaspoon turmeric, 1/4 teaspoon red chilli powder and half teaspoon garam masala for heat and flavor. (Note: Turmeric stains your pot)
  • To make yellow Bombay Potatoes, boil the potatoes in turmeric and salt. Leave out the red chilli powder, coriander and cumin powder in the recipe. Double the green chilies for heat.
  • To make red Bombay potatoes, use red chilli powder and cut down the other spices.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Watch Bombay Potatoes Video

NUTRITION INFO (estimation only)

Nutrition Facts
Bombay Potatoes Recipe (Bombay Aloo)
Amount Per Serving
Calories 125 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 258mg11%
Potassium 198mg6%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 451IU9%
Vitamin C 25mg30%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Bombay Potatoes (Bombay Aloo)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
I am new to Indian cooking, and this Bombay potatoes is the first dish I’ve tried on my own and I couldn’t be happier! Your step by step pictures make me feel everything is easy to follow. The dish is so well spiced and mild without being too hot. I will definitely be making it again, maybe even for a Indian themed party!

5 stars
Fantastic recipe. Made it with iced potatoes and love the flavors

5 stars
The best part. About this recipe is. To boil the potatoes with spices else they are bland. Made them and everyone loved! Thank you

5 stars
I nailed it and this is lovely. The first time I made this, the potatoes were quite bland because I boiled the potatoes without adding spices. Made it again last week and figured out that potatoes taste best if boiled with spices. Thank you

5 stars
Amazing!!

5 stars
Loved these Bombay potatoes. Never made potatoes like this. I boiled the aloo with chilli powder and garam masala. They were so good.

5 stars
Hello my name is Lorna Peters, I live in Sydney Australia, I’m going to try your Bombay Potatoes. We are from Calcutta India. I’ll let u know how I go with the cooking.Iam alone now I don’t cook much. some weekends the boys come for lunch.
God bless you. Lorna

delicious

5 stars
I see your recipes are very unique. Love these Bombay potatoes. I always have this problem of potatoes being bland when boiled with water and salt. I love how you tell us to boil them chili powder and garam masala. I did that and my entire house was filled with an aroma. Though the potatoes did not take much of the garam masala flavors they did turn out better than before and were perfectly spiced with chilli. Overall the dish was delicious.