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Indian Potato dish in a serving bowl

📋 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

Units Scale

For the Potatoes

  • 1 pound – Baby Potatoes (or waxy potatoes)
  • For cooking – Water
  • 1 tsp – Salt
  • 1/2 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
  • 1/4 cup – Tomato Puree
  • 1/8 cup – Water
  • 1 tsp – Cumin Powder (Jeera Powder)
  • 1/2 tsp – Turmeric Powder (Haldi)
  • 1 tbsp – Coriander Powder (dhaniya Powder)
  • 1/2 tsp – Red Chili Powder (or Cayenne Pepper)
  • 1/2 tsp – Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 tsp – Garam Masala Powder
  • To taste – Salt
  • 1 tsp – Dry Mango Powder (Amchoor Powder)
  • 1/2 (small) – Tomato (finely chopped)

For Garnishing

  • 10–15 leaves – Fresh Coriander (finely chopped)

Instructions

  1. 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.
  2. Cut in half:  When potatoes are done, drain the water and let the potatoes cool down. Cut the potatoes in half.
  3. 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.
  4. 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.
  5. Heat Oil: Heat oil in the same pan on medium heat. Add black mustard seeds and sauté them until they start to splutter.
  6. 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.
  7. Add ginger & garlic:  Add the ginger garlic paste and cook for about 30 seconds or until you get rid of the raw smell.
  8. 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.
  9. 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.
  10. Add Amchoor:  Add the chopped tomato and Amchoor powder (dried mango powder). Cook for about a minute or until everything is combined.
  11. Add potatoes:  Reduce the heat to low and add the crispy potatoes.
  12. Mix & simmer:  . Mix everything and let it simmer on low heat for 2 minutes. Turn off the heat.
  13. Garnish: Generously sprinkle some chopped coriander leaves.

Notes

Here are a few tips to ensure a tasty dish of Bombay Aloo:

  1. Patience is the key. Make sure you nicely crisp up and brown the potatoes before adding them to the masala base.
  2. Try and add the potatoes right before serving to retain their crispiness.
  3. Use the potatoes with their skin on as the skin adds a nice flavor, and it crisps up easily.
  4. If you want to speed up the cooking process, add an extra teaspoon of oil while sauteing the potatoes and making the masala base.
  5. 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.
  • Author: Gopi
  • 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