Bombay potatoes are a wonderfully spicy Indian dish of curried potatoes cooked with lots of aromatic spices, great as a side for many meals.
Easy Curried Potatoes (Bombay Potatoes)
If you're looking for a side dish that's easy to make and brings a wonderful level of spicy flavor to your table, this recipe is a must for your recipe box.
It's called Bombay Potatoes, and I already know you're going to love it.
What are Bombay Potatoes?
Bombay potatoes, aka Bombay Aloo, are Indian curried potatoes. It's more of a dry curry, with potatoes lightly fried in a blend of Indian spices.
There are different ways to make the dish, with variations of spices and how the potatoes are prepared, which means it's easy for you to customize to your personal preference.
My version incorporates lot of different spices, which ups the overall zing and flavor of the dish. I also use whole small baby potatoes, though you can use larger potatoes and simply cube them.
It makes for a satisfying side dish, though we often enjoy tossing them with a bit of chicken and peppers to make a fuller meal of them. I hope you enjoy them as much as we do.
Let's talk about how to make Bombay Potatoes, shall we?
Bombay Potatoes Ingredients
- Baby Potatoes. Baby potatoes cook through nice and evenly, though you can use larger potatoes that are cubed for easier cooking. It is your choice whether or not you want to peel the potatoes or not. The dish really works with any type of potato.
- Ghee. Ghee is clarified butter, used for cooking the softened potatoes with the spices. You can use vegetable oil if you'd like, or plain butter.
- Spices. I'm using a mixture of black mustard seeds, cumin seeds and ground cumin, garlic powder, turmeric, mango powder (amchur), garam masala, chili flakes and salt. It's a powerful combination.
- Lime Juice.
How to Make Bombay Potatoes (Bombay Aloo) - the Recipe Method
Boil the Potatoes. Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through.
Cool and Slice (or Not). Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them.
Mustard and Cumin Seeds. Heat the oil or ghee in a large frying pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop.
Potatoes and Spices. Add the softened cooked potatoes along with the spices. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking.
Garnish and Serve. Remove from heat and squeeze fresh lemon juice over them. Garnish and serve.
Boom! Done! Your easy Bombay potatoes are ready to serve. Look at all those wonderful spices clinging to the potatoes. This is a spicy food lover's dream recipe. Such a satisfying Indian side dish.
Recipe Tips & Notes
- Softening the potatoes first allows the potatoes to crisp up nicely on the outside without burning them, and keeps the interior nice and creamy soft.
- If using larger potatoes, cube them first in bite-sized pieces for easier and more even cooking.
- Black mustard seeds are more pungent in flavor, but you can use yellow or brown mustard seeds.
- Add in other flavor building vegetables like onion, garlic, or ginger to enhance the dish.
Serving Bombay Potatoes
Bombay potatoes are an excellent side dish for fish dishes along with dal, rice, and raita. It pairs nicely with green vegetables.
It also accentuates some of your favorite curry dishes. Try serving them with some of these main curries.
- Tikka Masala
- Chicken Korma
- Phall Curry
- Red Lentil Curry (Masoor Dal)
- Butter Chicken (Murgh Makhani)
- Chicken Vindaloo
- See all of my Curry Recipes
Storage
This recipe will last up to 5 days in the refrigerator in a sealed container. Simply warm them in a pan with a teaspoon of water to enjoy the leftovers. You also heat them in a microwave.
That's it, my friends. I hope you enjoy this Bombay potatoes recipe. Done in 20 minutes or so! I'd love to hear how you served yours.
Try Some of My Other Popular Potato Recipes
- Aloo Gobi (Potato and Cauliflower Curry)
- Papas Arrugadas
- Patatas Bravas
- Potato Salad Recipe
- Papas con Chorizo
- Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)
- Salchipapa
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Bombay Potatoes Recipe (Bombay Aloo)
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons ghee clarified butter, or use vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon mango powder amchoor - or use 1 teaspoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon coarsely ground chili flakes Kashmiri is great
- ½ teaspoon ground cumin
- Salt to taste
- Juice from half a lime about 1 tablespoon – use lemon juice if preferred
- For Garnish. Chili flakes, fresh chopped cilantro.
Instructions
- Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through.
- Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them.
- Heat the vegetable oil in a large pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop.
- Add the softened potatoes along with the spices. If the potatoes are too dry, add 2 tablespoon water and stir. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking.
- Remove from heat and squeeze fresh lime or lemon juice over them. Garnish and serve.
Nutrition Information
Ralph P says
This looks so good!!
Mike Hultquist says
Thanks, Ralph. Yep, nice and spicy.
mrs diane patricia redman-heath says
would like to print these recipes as well as purchase your cook book requesting how am able please reply e mail or postage - mrs. diane patricia redman-heath, 75 midlothian street, mlavern east 3145, victoria remaining most family friendly appreciatively thankfully yours
Mike Hultquist says
Hi, there is a PRINT button in every recipe card at the bottom of the post. You can find my cookbook at Amazon. Thanks so much!
Neena C says
I am East Indian and love this recipe! Very simple to make and full of flavor! The cast iron pan is best for this recipe as shown. Thanks Mike! Love your recipes and your love for peppers!!
Mike H. says
Thank you Neena - I am really happy to hear that!
Bill says
A question: I finally bought some “black” mustard seed. It is visually indistinguishable from my brown mustard seed. Did I get fooled?
FWIW, I make my own mustard using 50/50 brown and yellow mustard seed and have done so for years. Great on dogs and burgers!
Mike Hultquist says
Bill, my black mustard seeds are pretty distinctively black, and the brown are quite brown, though pretty dark in color. I see the difference clearly when setting them side by side. Yes, homemade mustard is SO GOOD!
Bill says
Thanks. I think I wuz ripped off. Thankfully, I have use for brown ones. I'll keep looking for black ones.
Ramya says
Cant wait to make this soon for me am indian and i approved this and your other indian recipes perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thank you, Ramya.