Bombay Aloo Recipe (Bombay Potatoes)

Name: Bombay Aloo (Bombay Potatoes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 pounds baby potatoes; 2 teaspoons salt, divided; 1 teaspoon ground turmeric, divided; 1 tablespoon vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds, optional; 1 small yellow onion, finely diced; 1 small serrano pepper, minced; 1 (1-inch) knob fresh ginger, peeled and minced (about 1 tablespoon); 2 large garlic cloves, minced; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1/2 teaspoon Kashmiri chili powder; 1/2 teaspoon ground coriander; 1 tablespoon tomato paste; 1/2 lime, juiced; 1/4 cup fresh cilantro leaves, for garnish; Plain yogurt and roti, optional, for serving

Open my fridge at any given time, and you’ll find boiled potatoes ready and waiting. That way I can whip up this Bombay aloo (Bombay potatoes) recipe stat. These spiced potatoes are so easy to make that they regularly fit into my midweek meals.

There is a common misconception that Indian cuisine is laborsome and complicated. This Bombay aloo recipe is the perfect example of a classic Indian dish that’s quick and easy to make. After boiling the potatoes, the recipe comes together in a flash.

Bombay potatoes (also known as Bombay aloo or masala aloo) is traditionally a dry (“sookha” in Hindi) dish filled with spices like cumin, turmeric, chili powder, and garam masala. However, there are a lot of variations to this recipe. I kept my recipe traditional and easy to whip up at home.

Bombay Aloo (Bombay Potatoes) in a large bowl — Simply Recipes / Shilpa Iyer

How I Serve Bombay Potatoes

The best way to serve this dish is steaming hot with fresh cilantro, cold yogurt, and hot rotis. Bombay aloo also pairs well with jeera rice (cumin rice), raita, and papadam. I have enjoyed these potatoes with grilled chicken breast and salad to make a quick wholesome meal.

For a simple hot appetizer, serve the potatoes with thick Greek yogurt, mint chutney, and chopped roasted peanuts (with toothpicks for easy access).

Tips for Making the Best Bombay Aloo

Choose your potatoes wisely. This recipe uses baby potatoes for convenience. Growing up in Bombay, we almost never had access to baby potatoes, so we would cut large potatoes into quarters. That works, too!
Don’t overcook the potatoes. Just parboil them; they will finish cooking in the pan with the masala later.
Adjust the spiciness to your taste. if you do not like spice, avoid the green chili and reduce the Kashmiri chili powder by half. You can swap the Kashmiri chili with cayenne pepper.
Fresh lime juice and cilantro are a must. These fresh, vibrant ingredients cut through the spice and add freshness to the potatoes. You can use a combination of mint leaves and dill with the cilantro if you like. If you don’t have lime handy, swap for lemon.

Potato Party

Bombay Aloo (Bombay Potatoes)

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 4 servings

For a milder dish, remove the seeds and pithy interior of the serrano pepper before mincing.

Cook Mode (Keep screen awake)

1 1/2 pounds baby potatoes
2 teaspoons salt, divided
1 teaspoon ground turmeric, divided
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds, optional
1 small yellow onion, finely diced
1 small serrano pepper, minced
1 (1-inch) knob fresh ginger, peeled and minced (about 1 tablespoon)
2 large garlic cloves, minced
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon Kashmiri chili powder
1/2 teaspoon ground coriander
1 tablespoon tomato paste
1/2 lime, juiced
1/4 cup fresh cilantro leaves, for garnish
Plain yogurt and roti, optional, for serving

Prepare the potatoes:

If the baby potatoes are more than 2 inches across, cut them in half. Transfer the potatoes to a medium pot. Add 1 teaspoon salt and 1/2 teaspoon turmeric. Pour enough water to cover the potatoes by about 1 inch, cover with a lid, and bring to a boil over medium-high heat.

Once boiling, remove the lid and reduce the heat as needed to maintain a boil. Cook the potatoes until a knife is easily able to pierce the potatoes but they are not completely soft, 10 to 15 minutes. Reserve 1/2 cup of the cooking liquid, then drain the potatoes.

Simple Tip!

While you wait for the water to boil and the potatoes to cook, prepare the other ingredients.

Simply Recipes / Shilpa Iyer
Pan fry the potatoes:

In a large skillet over medium-high heat (cast-iron or nonstick work well here), add the oil. Once hot, add the drained parboiled potatoes. Pan-fry the potatoes, stirring often, until golden brown, 2 to 4 minutes. Transfer the potatoes to a plate, leaving as much oil as you can in the pan.
Make the masala:

In the same skillet over medium-low heat, add the cumin and mustard seeds and let them start to sizzle—you will hear a crackling sound. Add the onion, serrano pepper, ginger, and garlic. Stir well and let cook for 1 minute.

Add the remaining 1 teaspoon salt (or to taste), 1/2 teaspoon turmeric, garam masala, cumin, Kashmiri chili powder, and coriander, and stir to combine. Add the tomato paste, stir well, and add the 1/2 cup of reserved cooking liquid. Increase the heat to medium and let the mixture simmer so a little of the liquid evaporates and the spices and tomato paste are fully incorporated, 1 to 2 minutes.

Simply Recipes / Shilpa Iyer
Finish and garnish the potatoes:

Stir the potatoes into the masala mixture. Sauté until the potatoes are tender and the masala has thickened and coated the potatoes, 3 to 4 minutes.

Remove from the heat and stir in the lime juice, taste, and adjust the seasoning as needed. Garnish with fresh cilantro and serve with yogurt and roti, if desired.

Transfer the leftovers to an airtight container and store in the fridge for up to 4 days. Reheat in the microwave as needed before serving.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Nutrition Facts (per serving)
218	Calories
4g	Fat
42g	Carbs
5g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	218
% Daily Value*
Total Fat 4g	5%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 1091mg	47%
Total Carbohydrate 42g	15%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 5g
Vitamin C 23mg	116%
Calcium 57mg	4%
Iron 4mg	20%
Potassium 1077mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.