Bombay Aloo (or Bombay potatoes) is a simple and delicious Indian side dish. The easy recipe is ready in just 20 minutes and is perfect alongside a curry. Naturally vegan and gluten-free.
Hold onto your hats, people. You are going to LOVE this easy Indian side dish! Bombay aloo is a simple dry Indian potato curry.
Try it as a side dish, as a potato curry or as a really tasty snack. It's a restaurant-style dish that you can easily make at home from scratch.
Indian spices are cooked with onion, a pureed tomato, garlic and ginger sauce and tasty potatoes. Seriously, what's not to love!
We absolutely love this fragrant, simple, spiced potato side dish. It's super easy to whip up, so we make it often. You can easily make it mild or hot, so we usually leave out the hot spices for the kids, and add extra chilli flakes to the grown-up portions.
I have a little confession though - I always make extra because I LOVE eating them cold from the fridge the next day for lunch - they're such tasty leftovers!
What is Bombay Aloo?
Bombay aloo is a simple dry Indian side dish made of potatoes cooked in spices and tomatoes.
Because the dish is dry, it's perfect alongside saucy curries.
Where do Bombay potatoes come from?
As with many recipes, the origins of Bombay Potatoes isn't clear. It is, however, very popular in Northern India, as well as in Indian restaurants around the world.
Although it's named after Bombay (now Mumbai), you're just as likely to find regional variations of it all over India as you are in your local Indian curry restaurant.
Throw in a handful of frozen peas to turn it into Indian potatoes and peas.
If you like it saucier, add stir in an extra ½ cup of water 5 minutes before the end. The spices on the potatoes will flavor the sauce.
Try it with sweet potato for a twist! Just be careful when stirring that they don't break up too much.
Tips for Bombay Potatoes
Waxy potatoes are best as they won't break up in the pan. Try new potatoes, baby potatoes or Yukon gold.
If you don't have firm, waxy potatoes, then just part-boil cubed potatoes and fry them in the pan for less time.
If you don't have all the spices, it will still work - just add extra garam masala! That one spice blend has lots of flavor so they'll still be really tasty.
Storage and Freezing
Store the bombay potatoes in the fridge for up to 4 days.
Reheat from chilled: Heat in the microwave, or reheat in a skillet or frying pan with a little water so they don't stick.
To freeze: Allow to cool, then freeze in a freezer-safe dish.
Reheat from frozen: Leave the frozen Bombay aloo out to defrost (on the counter, or fridge in hot weather) and then microwave to reheat or fry the defrosted potatoes in a frying pan. You'll need to add a little water so they don't stick too much.
Can this recipe be prepped ahead of time?
Boil the cubed potatoes, then drain, cool and store in the fridge. You can also slice the onions and store them, covered, in the fridge.
Prep the spices by measuring them out (measure the curry leaves and black mustard seeds separately).
Then you just need to fry it all up and serve!
Alternatively, cook the dish completely, then cool and store in the fridge for up to four days and reheat when you're ready to serve.
What to eat with Bombay Potatoes
I love serving Bombay alloo as a side dish with an Indian curry. Try these tasty dishes with them!
How to make Bombay Potatoes
This recipe is so easy! Seriously. Just follow these step-by-step photos for the perfect restaurant-style Bombay alloo.
- Boil the cubed potatoes until tender, but not over-cooked (or they'll break up in the pan later).
- Heat the oil in the pan, add the curry leaves and black mustard seeds and cook until they 'pop'.
- Stir in the sliced onions.
4. Cook the onions until they begin to brown.
5. Meanwhile, puree the tomatoes, garlic and ginger. Note: If you don't have an immersion blender or mini blender, just chop them all very very finely.
6. Add the tomato puree, cooked and drained potatoes and remaining spices to the pan.
6. Stir well and cook for 10 minutes.
7. Serve topped with chopped cilantro (coriander).
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Bombay Potatoes (Bombay Aloo)
- 3 large waxy potatoes or 800g new potatoes, cut into 1” cubes
- 1 tablespoon oil
- 2 teaspoon black mustard seeds
- 5 curry leaves
- 1 large onion thinly sliced
- 2 large tomatoes chopped
- 2 large garlic cloves crushed
- Thumb-sized piece of ginger peeled and chopped
- 2 teaspoon ground coriander
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and pepper
- small bunch cilantro coriander, chopped
- Dried chilli flakes
- Heat a large pan of water and boil the potatoes until just about cooked (but don’t let them get overcooked or mushy).
- Meanwhile, heat the oil in a large skillet over medium heat, then add the mustard seeds and curry leaves. Once the mustard seeds start to pop and crackle, add the onion and cook, stirring often, for about 5 minutes, until it begins to brown.
- Meanwhile, add the tomatoes, ginger and garlic to a blender (or mini blender) and blend until a rough puree. Add to the skillet of cooked onions along with the potatoes, ground cumin, garam masala, ground coriander and turmeric, then stir well. Cook for 10 minutes, stirring occasionally.
- Season with salt and pepper. Serve with chopped cilantro (coriander).
- Store the bombay potatoes in the fridge for up to 4 days.
- Reheat from chilled: Heat in the microwave, or reheat in a skillet or frying pan with a little water so they don't stick.
- To freeze: Allow to cool, then freeze in a freezer-safe dish.
- Reheat from frozen: Leave the frozen Bombay aloo out to defrost (on the counter, or fridge in hot weather) and then microwave to reheat or fry the defrosted potatoes in a frying pan. You'll need to add a little water so they don't stick too much.