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
3large waxy potatoesor 800g new potatoes, cut into 1” cubes
2tspblack mustard seeds
1large onionthinly sliced
2large garlic clovescrushed
Thumb-sized piece of gingerpeeled and chopped
Salt and pepper
small bunch cilantrocoriander, 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).
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 1/2 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.