Tender potatoes smothered in a tomato and onion based sauce with a huge spicey kick. The perfect partner for any curry recipe, Bombay Potatoes or Bombay Aloo is the easiest Indian side dish you’ll ever make.
The potatoes are par boiled with turmeric to give it that gorgeous golden colour before being tossed in a mixture of spices, onions, oil and black mustard seeds.
What are Bombay Potatoes?
Bombay Potatoes (AKA Bombay Aloo) is an Indian side dish made from potatoes, onions, tomato and spices. Bombay Aloo is a popular dish all over India and there are many variations.
What do I need to make Bombay Potatoes?
This golden spice is what gives Bombay Potatoes their gorgeous colour. Turmeric one of the principal ingredients in curry powder. It has an earthy flavour and is slightly bitter. You don’t want to overpower your potatoes with turmeric so don’t be tempted to add any extra.
Black Mustard Seeds
These tiny black mustard seeds are peppery and add a warming heat to the crispy roasted potatoes.
(Waxy Potatoes work best)
Tips for making Bombay Potatoes
Don’t overcook the potatoes! If you do, when you mix them into the sauce, they will fall apart. Not what you want! Use waxy potatoes as they are relatively low in starch and will hold their shape better and won’t crumble.
- 3 Large Potatoes Peeled and Cubed (Approx 750gr)
- ½ Tsp Salt
- ¼ Tsp Turmeric
- 2 Medium Tomatoes Chopped
- 3 Tbsp Sunflower Oil
- 1 Large Onion Chopped
- 1 Tsp Cumin Seeds
- 1 Tsp Black Mustard Seeds
- Sprig of Curry Leaves
- 2 Tsps Ginger & Garlic Paste
- ½ Tsp Turmeric
- 1Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tbles Garam Masala
- ½-1 Tsp Chilli Powder
- Salt to Taste
- Handful of Freshly Chopped Coriander
- Place the cubed potatoes in a large saucepan and cover with water.
- Add salt and turmeric before bringing your potatoes to a boil and then simmer gently for 8- 10 minutes or until just tender. You don’t want them to be soft, just tender.
- Meanwhile, puree the tomatoes in a mini chopper/blender until smooth. Set to one side.
- Heat the oil in a medium pan over and fry the onion, together with the cumin seeds, mustard seeds and curry leaves until soft and translucent.
- Add the ginger and garlic paste together with the pureed tomato mixture and all the spices to the pan.
- Season with salt and add the cooked potato cubes and gently stir through.
- Heat through for 10 minutes stirring occasionally adding a bit of water if the mixture seems a bit too dry. Be careful not to break up the potatoes.
- Stir through the chopped coriander and serve immediately with naans and a side of your favourite curry.