Bombay Aloo (also known as Bombay Potatoes) is an easy Indian potato recipe to make at home, and it tastes incredible! It is one of those Indian food recipes everyone adores- even the kids! This dry curry is not too spicy or hot and has lots of flavors. It is especially great for people who don’t like heat or spice in their food.
Bombay Aloo is a mouthwatering dish. It is one of the most straightforward recipes and can be prepared using pantry staples. Often considered to be a side dish, Bombay Aloo is actually a hero dish on its own. It makes for a perfect snack on its own or even a complete meal with a side of any Indian bread you like.
And the best part is, there are so many ways to use up this Indian potato dish! Check out our suggestions below.
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🥘 About this Indian Potato Recipe:
Potatoes are known as Aloo in Hindi. Thus, Bombay Potatoes are also known as Bombay Aloo. Here is some more info about this dish:
What is Bombay Potato?
Bombay Aloo is a classic and easy recipe for preparing spicy potatoes. Baby potatoes that are parboiled in salted water. They are then sautéed and tossed in oil until nice and crispy. These crispy potatoes are then coated in a tomato and onion-based masala lightly flavored with Indian spices.
This recipe is very accommodating, and you can easily adjust the spices and other ingredients based on your liking.
How is Bombay Aloo different from Jeera Aloo?
Both potato recipes (Aloo recipes) are very similar yet different at some level. Bombay Aloo and Jeera Aloo are both simple and quick recipes. They are made using pantry staples and make for fantastic side dishes or even snacks.
But they are inherently different as well.
Jeera Aloo translated to Cumin Potatoes. Cubes of potatoes are tossed in oil, cumin seeds, turmeric, and some basic Indian spices.
On the other hand, Bombay Aloo is made using parboiled potatoes crisped up and tossed in an onion and tomato-based thick sauce with dry masala.
But both recipes are extremely easy and can be whipped up in minutes.
Why you’ll love this Bombay Potato recipe:
Here are a few reasons why you must try Bombay Aloo:
- It’s Vegan: Bombay Aloo is vegan on its own. You don’t need to make any alterations or changes to make it vegan. Indian cuisine has a lot of vegetarian recipes, but very few are vegan. This is one of those rare recipes that are vegan by default.
- It’s Quick and Easy: It’s not an extensive recipe. You can easily prepare it on a busy workday or night.
- It tastes awesome: It tastes like a million bucks. Especially given how little time it takes. The taste is outstanding.
- Yummy Crispy Potatoes: You can never go wrong with crispy brown potatoes. It is one of those things that is universally loved.
- Long Shelf Life: This recipe has a very long shelf life. You can always make it ahead of time and store it in the refrigerator.
Other vegetables to use in this Masala Base
This masala base uses common ingredients like red onions, tomatoes, ginger garlic paste, and dry Indian spice powders. It has a very universal feel to it. You can use other vegetables like mushrooms, snow peas, taro, plantains, etc. Parboil and sauté the vegetables until crispy. Then evenly coat them in the masala base. You can even add a little water to adjust the consistency and make it into gravy.
📋 Ingredients
The main ingredients used in this simple recipe are readily available. They can be procured from any Indian supermarket or grocery store.
Some of the key ingredients are:
Baby Potatoes: Bombay Aloo is made using baby potatoes with their peels. You can peel the potatoes, but it is tedious. Also, the peel adds a nice crispiness to the dish, so it would be best to leave the potatoes as is.
Vegetable Oil: For the oil, you can use any neutral-tasting oil like vegetable oil, grape-seed oil, or sesame oil.
Ground Spices: All spices are easy to find; if you don’t like a particular spice, feel free to skip them. You can also find Bombay Aloo spice mix at any Indian Grocery store.
Ginger Garlic Paste: You can make a fresh paste by grinding ginger and garlic or using the packaged one.
Amchoor Powder: It adds a nice balance of tanginess to the dish. You can also add tamarind paste or fresh lemon juice instead.
See recipe card for the complete list of ingredients and the exact quantities.
🍳 Step-By-Step Instructions
To make Bombay Aloo, we’ll boil the potatoes and then sauté them until they are crispy. Then we’ll make the masala base and coat the potatoes in it.
Step 1: In a large pot of water, add the baby potatoes, salt, and turmeric powder. Cover and cook on medium heat for about 7-10 minutes. TIP: To check if the potatoes are cooked, take one out and cut it open. It should cut easily.
Step 2: When potatoes are done, drain the water and let the potatoes cool down. Cut the potatoes in half.
Step 3: Heat the oil in a large skillet on medium-high heat. Sauté the cooked and cut potatoes. Continue to stir every 1-2 minutes for even browning.
Step 4: Sauté the potatoes until they turn golden brown and crispy. Remove from heat and keep them aside. TIP: Browning the potatoes helps them hold their shape in the masala.
Step 5: Heat oil in the same pan on medium heat. Add black mustard seeds and sauté them until they start to splutter.
Step 6: Add the sliced onion Then and salt. Sauté until the onions turn translucent. NOTE: Adding salt at this stage helps cook the onions faster.
Step 7: Add the ginger garlic paste and cook for about 30 seconds or until you get rid of the raw smell.
Step 8: Reduce the heat to low. Add the cumin powder, turmeric powder, coriander powder, red chili powder, garam masala, and dried fenugreek leaves. Quickly mix everything to prevent the spices from burning.
Step 9: Now add the tomato puree and water. Increase the heat to medium. Cook until the water starts to bubble and a ring of oil around the edge of the pan.
Step 10: Add the chopped tomato and Amchoor powder (dried mango powder). Cook for about a minute or until everything is combined.
Step 11: Reduce the heat to low and add the crispy potatoes.
Step 12: . Mix everything and let it simmer on low heat for 2 minutes. Turn off the heat.
Step 13: Generously sprinkle some chopped coriander leaves.
🧾 Substitutions
Here are a few ingredients substitutions and replacements you may like to make to these spicy Indian potatoes:
- Potatoes: You can replace these baby potatoes with other types of potatoes like red potatoes, Yukon gold potatoes, or even sweet potatoes. Make sure you cut them into 1-inch X 1-inch cubes and cook them properly in boiling water. You can also replace the potatoes with other vegetables like yam, taro, raw plantains, etc.
- Spices: If you dislike a particular spice, you can skip it. Or replace all the spices with ½ tsp of garam masala and 2 tbsp of Curry Powder (any brand you like)
- Tomato Puree: If you don’t have tomato puree, you can replace it with 2 tbsp Tomato Paste and ¼ cup water.
📖 Variations
This recipe can be easily customized as per your taste and preference:
- Making Aloo Chaat: If you have leftover Bombay Aloo. Simply toss them in a large skillet on high heat, and fry until crispy again. Transfer them into a bowl and add some chopped onions, green chutney, and tamarind chutney.
- Spiciness: You can always play around with the spice levels. Reduce the spice level by decreasing the quantity of red chili powder. To increase it, add extra chili powder or finely chopped green chilis. Ensure you add extra chili powder while cooking the potatoes and not at the end. This helps in getting a more enhanced flavor.
- Using an Instant Pot: Follow the same process of cooking the potatoes in Boil mode. Then drain the water from the pot. Next, switch to Sauté mode and follow the same recipe.
- Using an Air-fryer: Instead of sautéing the potatoes in oil to crisp them up, toss them in a teaspoon of oil. Then, air-fry them on 356°F (180°C) for 10-12 minutes.
- Kid-Friendly: Skip the red Chili powder and reduce the quantity of all the other spices to half. To make it even milder, add 2 tbsp of cream to it.
🥢 Equipment
- Medium Sized Pan: Any pan will do since this recipe has a generous amount of oil and moisture.
- Pot or Saucepan: For boiling the potatoes.
- Colander or Sieve: To drain the water after cooking the potatoes.
- Measuring Cups and Spoons
- Spatulas: Preferably silicone or rubber spatulas as they help avoid wastage and are heat-proof.
- Cutting Board and Knife
🌡️ Storage
Tips for preparing in advance: You can always parboil the potatoes ahead of time and store them in the refrigerator. You can also prepare the complete recipe and store it in the fridge. But keep in mind that the potatoes will lose out on their crispiness.
Short-term Storage in Refrigerator: Bombay Aloo can be prepared and stored in an air-tight container in the refrigerator for up to 1 week.
Long-Term Storage in Freezer: You can freeze the Bombay Aloo in an air-tight container for up to 2 months. Heat it on a stovetop before consuming. Do not heat it in the microwave to avoid unequal distribution of heat.
🥗 Serving Suggestions:
Traditionally, it is served as a snack on its own or as a side dish with chicken or mutton. Bombay Aloo pairs well with Indian breads like roti, naan, and other flatbreads. If you don’t want to have it like a regular sabzi, it can be used as a filling in tacos, Kathi rolls, and wraps.
💭Top tip
Here are a few tips to ensure a tasty dish of Bombay Aloo:
- Patience is the key. Make sure you nicely crisp up and brown the potatoes before adding them to the masala base.
- Try and add the potatoes right before serving to retain their crispiness.
- Use the potatoes with their skin on as the skin adds a nice flavor, and it crisps up easily.
- If you want to speed up the cooking process, add an extra teaspoon of oil while sauteing the potatoes and making the masala base.
- When adding dry spices, ensure the heat is low or turned off. This helps you avoid burning the spices. If you still feel like the spices may burn, add 2-3 tablespoons of water while cooking spices.
📋 Indian Potato Recipe: Bombay Potato
Bombay Aloo (also known as Bombay Potatoes) is one of the easiest Indian potato recipes to make at home, and it tastes incredible! It is one of those Indian food recipes everyone adores- even the kids! This dry curry is not too spicy or hot and has lots of flavors. It is especially great for people who don’t like heat or spice in their food.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
For the Potatoes
- 1 pound – Baby Potatoes (or waxy potatoes)
- For cooking – Water
- 1 tsp – Salt
- ½ tsp – Turmeric Powder (haldi)
- 2 tbsp – Vegetable oil (or any neutral-tasting oil)
For the Masala Base
- 1 tbsp – Vegetable oil (or any neutral-tasting oil)
- 1 (Medium) – Red Onion (sliced)
- 1 tsp – Mustard Seeds
- 1 tbsp – Ginger Garlic Paste
- ¼ cup – Tomato Puree
- ⅛ cup – Water
- 1 tsp – Cumin Powder (Jeera Powder)
- ½ tsp – Turmeric Powder (Haldi)
- 1 tbsp – Coriander Powder (dhaniya Powder)
- ½ tsp – Red Chili Powder (or Cayenne Pepper)
- ½ tsp – Dried Fenugreek Leaves (Kasoori Methi)
- ½ tsp – Garam Masala Powder
- To taste – Salt
- 1 tsp – Dry Mango Powder (Amchoor Powder)
- ½ (small) – Tomato (finely chopped)
For Garnishing
- 10–15 leaves – Fresh Coriander (finely chopped)
Instructions
- Boil Potatoes: In a large pot of water, add the baby potatoes, salt, and turmeric powder. Cover and cook on medium heat for about 7-10 minutes. TIP: To check if the potatoes are cooked, take one out and cut it open. It should cut easily.
- Cut in half: When potatoes are done, drain the water and let the potatoes cool down. Cut the potatoes in half.
- Sauté the potatoes: Heat the oil in a large skillet on medium-high heat. Sauté the cooked and cut potatoes. Continue to stir every 1-2 minutes for even browning.
- Cook the potatoes: Sauté the potatoes until they turn golden brown and crispy. Remove from heat and keep them aside. TIP: Browning the potatoes helps them hold their shape in the masala.
- Heat Oil: Heat oil in the same pan on medium heat. Add black mustard seeds and sauté them until they start to splutter.
- Add onions: Add the sliced onion Then and salt. Sauté until the onions turn translucent. NOTE: Adding salt at this stage helps cook the onions faster.
- Add ginger & garlic: Add the ginger garlic paste and cook for about 30 seconds or until you get rid of the raw smell.
- Add spices: Reduce the heat to low. Add the cumin powder, turmeric powder, coriander powder, red chili powder, garam masala, and dried fenugreek leaves. Quickly mix everything to prevent the spices from burning.
- Add tomato puree: Now add the tomato puree and water. Increase the heat to medium. Cook until the water starts to bubble and a ring of oil around the edge of the pan.
- Add Amchoor: Add the chopped tomato and Amchoor powder (dried mango powder). Cook for about a minute or until everything is combined.
- Add potatoes: Reduce the heat to low and add the crispy potatoes.
- Mix & simmer: . Mix everything and let it simmer on low heat for 2 minutes. Turn off the heat.
- Garnish: Generously sprinkle some chopped coriander leaves.
Notes
Here are a few tips to ensure a tasty dish of Bombay Aloo:
- Patience is the key. Make sure you nicely crisp up and brown the potatoes before adding them to the masala base.
- Try and add the potatoes right before serving to retain their crispiness.
- Use the potatoes with their skin on as the skin adds a nice flavor, and it crisps up easily.
- If you want to speed up the cooking process, add an extra teaspoon of oil while sauteing the potatoes and making the masala base.
- When adding dry spices, ensure the heat is low or turned off. This helps you avoid burning the spices. If you still feel like the spices may burn, add 2-3 tablespoons of water while cooking spices.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Curry
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 4.4 g
- Sodium: 641.9 mg
- Fat: 11.3 g
- Carbohydrates: 27.3 g
- Protein: 5 g
- Cholesterol: 5.2 mg
Keywords: potato recipe, dry curry
💬 FAQ
Absolutely yes. These Bombay Aloo can be made in advance. You only need to remember that the potatoes may lose their crispiness, but they will still be as tasty. However, one way to make them in advance and still have a crispy texture is to parboil the potatoes and make the masala beforehand. Then sauté the potatoes just before serving. Also, if the masala has dried when cooking, add 1-2 tablespoons of water while heating it. This will also ensure that the masala does not burn while reheating.
The baby potatoes are best for making Bombay Potatoes. You can definitely use other types of potatoes if you want. You can also use Russet potatoes, Yukon Gold potatoes, or even Sweet potatoes. But keep in mind that each of these types will have different cooking times and different textures.
This dish is so versatile that it can be easily used in other preparations. You can use them to make the juiciest Kathi rolls or even make another famous Indian street food, Aloo Chaat. Be assured that these won’t go to waste.
♨️ Food safety
Here are a few food safety guidelines and tips to keep in mind:
- Do not use the same knife and cutting board for meat and other ingredients.
- Always wash your hands thoroughly after handling raw meat.
- Ensure that your kitchen or cooking area has adequate ventilation.
- Wash your lentils and vegetables thoroughly before using them.
- Do not leave the stove or food unattended at any time.
