Easy Bombay Potatoes Recipe
Description:
Bombay potatoes, also known as “Bombay Aloo,” is a classic Indian side dish made with boiled potatoes tossed in a medley of spices. It’s warm, comforting, and incredibly flavorful — with a golden crust from pan-frying and a punch of turmeric, cumin, and garam masala. This dish is perfect as a side with curries, dal, or as a main with naan or rice.
Ingredients:
Main Ingredients:
500g (1.1 lb) baby or new potatoes, halved or quartered
2 tbsp oil (vegetable, sunflower, or ghee)
1 tsp cumin seeds
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp chili powder (adjust to taste)
1 tsp garam masala
1/2 tsp mustard seeds (optional)
Salt to taste
Fresh coriander (cilantro) to garnish
Juice of 1/2 lemon or 1 tsp amchur (dry mango powder)
Instructions:
Boil the Potatoes:
Place the chopped potatoes in a large pot, cover with water and a pinch of salt.
Bring to a boil and cook for 10–12 minutes or until just fork-tender.
Drain and set aside.
Prepare the Spice Base:
Heat oil in a large pan over medium heat.
Add cumin seeds (and mustard seeds if using) and let them sizzle for 30 seconds.
Add chopped onion and sauté for 5 minutes until golden.
Stir in garlic and ginger, sauté another 1–2 minutes.
Add Spices:
Lower the heat slightly, add turmeric, coriander, chili powder, and salt.
Mix well and cook for 1–2 minutes to toast the spices.
Toss Potatoes:
Add the boiled potatoes to the pan.
Gently toss to coat with the spice mixture.
Let them crisp up for 5–7 minutes, stirring occasionally to prevent sticking.
Finish:
Sprinkle garam masala, squeeze in lemon juice or add amchur powder.
Garnish with chopped coriander.
Nutritional Info (Per Serving – Serves 4):
Nutrient Amount
Calories ~180 kcal
Carbohydrates 28g
Protein 3g
Fat 6g
Fiber 4g
Sodium 250mg (varies)
Sugar 2g
Note: Values may vary slightly based on exact ingredients and quantities.
Total Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Frequently Asked Questions (FAQ):
Q: Can I make Bombay potatoes ahead of time?
A: Yes! They store well in the fridge for up to 3 days. Reheat in a pan or oven for best texture.
Q: Can I make it oil-free?
A: You can sauté in a little water or vegetable broth, but the texture will be softer.
Q: Can I use sweet potatoes instead?
A: Absolutely! Just adjust boiling time as sweet potatoes cook faster.
Q: Is this dish vegan and gluten-free?
A: Yes, it’s naturally both vegan and gluten-free.
Q: What do I serve Bombay potatoes with?
A: Great with dal, chana masala, curry, rice, o
r in wraps or buddha bowls.