Bombay potatoes are Indian style spiced potatoes, cooked with plenty of spices, onions, tomatoes and curry leaves.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 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

Method

Boil Potatoes

  1. 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. If using whole baby potatoes, poke them with a fork or pick.
  2. Add 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.
  3. 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

  1. 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.
  2. Pour another tablespoon oil to the pan and add mustard and cumin seeds. When the seeds begin to splutter, stir in the curry leaves.
  3. Add onions, salt and green chilies. Saute on a medium high heat until they turn golden.
  4. 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.
  5. 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.
  6. 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)
  7. 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.
  8. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.