Bombay Potatoes | Hari Ghotra
3.9/5 rating (9 votes)

Bombay Aloo

Masala Potatoes

  • Heat Hot
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 30 mins
                             

Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.

Hari says

This is a really fast and easy side dish to cook. Whenever I have a people over for dinner I always seem to have a last-minute panic that all the food is going to disappear too quickly - so this is the dish I cook to pad out the meal. Funnily enough, this is always the one that people ask for the recipe for, rather than the main centre piece. There's a compliment in there somewhere. Anyway, this is a really quick thing to cook and it's a lovely way to jazz up your potatoes. Ideally you'll serve up deliciously spiced individual cubes of potatoes, so try not to stir them too much. You don't to be serving a bowl of Indian mash potato... although that actually sounds rather good!

  • Ingredients
  • Method
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 5 curry leaves
  • 1 onion, sliced
  • 2 green chillies, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp red chilli powder (optional)
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 potatoes, cut into chunks
  • 1 tsp garam masala
  • Handful fresh coriander, finely chopped
  1. Heat the oil in a pan and add the mustard seeds and curry leaves.
  2. Once the mustard seeds splutter stir in the onions and cook until they turn a light golden brown colour.
  3. Place the coriander and cumin seeds into a pestle and mortar and pound to a powder. Add this, the turmeric, green chillies and chilli powder to the onions.
  4. After a minute the spices will become fragrant, stir in the potatoes and salt then cook for about 5 minutes.
  5. Reduce the heat and stir in a splash of water. Place the lid on the pan and leave to steam for about 15-20 minutes until the potatoes are soft.
  6. Remove from the heat and finish with one teaspoon garam masala and a handful of fresh coriander.

Served with

For me this is a wonderful side dish to have with almost any Indian meal to improve the delicious experience. I do also like to use this as a stuffing for peppers or sometimes even on toast.

Nutritional information

Typical values* per Serving
Calories201
Fat (g)5
of which saturates (g)1
Carbohydrates (g)37
of which sugars (g)2
Fibre (g)4
Protein (g)4
Salt (mg)573
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (14)

  • Anil

    Anil

    22 October 2016 at 18:27 |
    I should have made mine like this. I followed another recipe and failed at the first step.

    reply

    • Hari Ghotra

      Hari Ghotra

      23 October 2016 at 20:56 |
      Hi Anil oh dear!!! Well try it next time its really simple and super tasty! Hari

      reply

  • David

    David

    03 May 2016 at 16:51 |
    Great with baby Jersey Royal potatoes though you will require about 100-150ml of water to steam with a lid on for about 15-20 mins. For more colour a diced fresh red finger chilli works well in place of green.

    reply

    • Hari Ghotra

      Hari Ghotra

      03 May 2016 at 17:48 |
      Hi David thank you so much for your input that is fantastic - I do love a Jersey Royal! I hope others use your suggestions too. So glad to hear you enjoyed the dish too. Thanks Hari

      reply

  • Dan

    Dan

    29 January 2016 at 18:01 |
    This was so simple to make but the taste was incredible. Could I add a few tomatoes to this? I have seen tomato in a few bombay recipes.

    reply

    • Hari Ghotra

      Hari Ghotra

      29 January 2016 at 18:36 |
      Hi Dan You certainly can, some people like it as a sauce dish and add tomatoes to make a sauce but this is just how I make it and I prefer it to be a dry dish. Use the basics from the recipe and add your own creativity to it. Enjoy - oh and if you don't mind it would be great if you could give it a star rating. Thanks Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    28 July 2015 at 20:57 |
    Hi Deborah For indian food you tend to use black or brown mustard seeds white mustard seeds are used more in European cooking. The black ones are more pungent in flavour, if that is all you have then do try them with this dish but the flavour will be slightly less robust. I hope this helps Thanks Hari

    reply

  • deborah

    deborah

    24 July 2015 at 07:07 |
    Is it best to use black mustard seeds or can I use the traditional white that Schwartz supply

    reply

  • Hari Ghotra

    Hari Ghotra

    01 June 2015 at 07:58 |
    Hi Desiree Sorry for the late reply - hope you dinner was delicious! I usually use about 3 large potatoes for this.

    reply

  • Desiree

    Desiree

    30 May 2015 at 11:39 |
    we are doing an Indian themed dinner this evening and I am so excited to try a few of your recipes! In this one, how many potatoes do you use?

    reply

  • Hari Ghotra

    Hari Ghotra

    18 May 2015 at 08:53 |
    Brilliant - So glad you like it!

    reply

  • Brent

    Brent

    17 May 2015 at 07:21 |
    this is the third time I've made these. So easy & fantastic.

    reply

  • Hari

    Hari

    16 December 2014 at 09:13 |
    That is fantastic to hear - I'm so pleased you enjoyed them!

    reply

  • Jeff

    Jeff

    07 December 2014 at 11:57 |
    Probably the best Bombay Aloo I'e tried

    reply

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Hari Ghotra