• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Easy Bombay Aloo (Bombay Potatoes)

    Published: Mar 6, 2020 · Modified: Apr 20, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for Bombay Aloo (Indian bombay potatoes side dish recipe)
    Pinnable image for Bombay Aloo (Indian bombay potatoes side dish recipe)

    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.

    A dish of Bombay Potatoes, with naan and sprinkled with coriander and red chillis.

    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!

    Jump to:
    • What is Bombay Aloo?
    • Where do Bombay potatoes come from?
    • Variations
    • Tips
    • Storage and Freezing
    • Can this recipe be prepped ahead of time?
    • What to eat with this Bombay Potatoes recipe
    • How to make Bombay Potatoes
    • 📖 Recipe
    • 💬 Comments
    A bowl of Bombay Aloo with chillis, chilli flakes and naan bread.

    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.

    Variations

    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

    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?

    Yes. Absolutely.

    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 this easy Bombay potatoes recipe!

    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.

    Close up of a dish of Bombay Indian Potatoes sprinkled with fresh cilantro.

    What to eat with this Bombay Potatoes recipe

    I love serving Bombay aloo as a side dish with an Indian curry. Try these tasty dishes with them!

    Vegetable Pakora
    Easy Naan Bread
    Chickpea Curry
    Tofu Curry
    Lentil Daal
    Instant Pot Lentil Curry
    Turmeric Rice
    Kidney Bean Curry (Rajma Masala)
    Vegan Butter Chicken
    Paneer Butter Masala
    Carrot Curry

    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.

    Collage: 1 boiling potatoes, 2 pan of spices, 3 onions added.
    1. Boil the cubed potatoes until tender, but not over-cooked (or they'll break up in the pan later).
    2. Heat the oil in the pan, add the curry leaves and black mustard seeds and cook until they 'pop'.
    3. Stir in the sliced onions. 
    Collage: pan of spices and onions, 2 food processor with tomatoes and ginger, 3 pan of puree, potatoes, spices and 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.

    Collage: 1 cooking Bombay aloo, 2 finished dish.

    6. Stir well and cook for 10 minutes. 
    7. Serve this Bombay Aloo topped with chopped cilantro (coriander).

    Close up of a dish of Bombay Potatoes with naan and a teaspoon of chilli flakes.
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

    Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube

    📖 Recipe

    Close up of a dish of Bombay Potatoes - an Indian potato curry side dish. With naan and a teaspoon of chilli flakes.

    Bombay Potatoes (Bombay Aloo)

    Kate Hackworthy | Veggie Desserts
    Bombay Potatoes (Bombay Aloo) 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. Bombay Potatoes (aka Bombay Alloo) Try
    5 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine Indian
    Servings 4
    Calories 164 kcal

    Equipment

    • Pot
    • skillet / frying pan
    • Mini blender or immersion blender

    Ingredients
     

    • 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

    To serve:

    • small bunch cilantro coriander, chopped
    • Dried chilli flakes

    Instructions
     

    • 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).

    Video

    Notes

    Variations
    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.

    Nutrition

    Calories: 164kcalCarbohydrates: 27gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 22mgPotassium: 878mgFiber: 6gSugar: 3gVitamin A: 560IUVitamin C: 54mgCalcium: 81mgIron: 6mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Side Dish Recipes

    • Mexican Quinoa Salad
    • Air Fryer Roasted Potatoes
    • Roasted Radishes
    • Broccoli and Cheese Sauce
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Julia

      August 21, 2022 at 11:24 pm

      Is there a substitute for curry leaves or may they be omitted?

      Reply
      • Kate Hackworthy

        August 22, 2022 at 12:10 pm

        You can just leave them out!

        Reply
    2. Sally

      November 10, 2021 at 7:50 pm

      5 stars
      Made this today. Very easy and good. Will make it again.

      Reply
    3. mohan kumar

      March 10, 2020 at 5:14 am

      5 stars
      Super easy to follow and quick. A very delicious recipe.

      Reply
    4. Beth

      March 08, 2020 at 3:15 pm

      5 stars
      These are just amazing! I served them with my curry for dinner, instead of the rice we always do, and the family loved them!

      Reply
    5. Carrie

      March 08, 2020 at 2:15 pm

      5 stars
      This was so flavorful! 🙂 Delicious.

      Reply
    6. Bintu

      March 06, 2020 at 2:34 pm

      5 stars
      One of my favourite side dishes - this is so good. I love that it takes just twenty minutes too!

      Reply
    7. Tara

      March 06, 2020 at 2:31 pm

      5 stars
      So many wonderful flavors happening in these potatoes -- delish!

      Reply
    8. Marie-Charlotte Chatelain

      March 06, 2020 at 2:09 pm

      5 stars
      These look fantastic! Potatoes can be so bland and can be SO FREAKING AMAZING! I know which side yours fall on!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts