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    Home » Recipes » Side Dish

    Bombay Aloo (Indian Spiced Potatoes)

    Published: Dec 8, 2020 by Geetha Priyanka · 1 Comment

    Scroll to Recipe Scroll to Video Print Recipe
    white bowl of bombay aloo placed on a wooden tray with a spoon on side and brown text overlay with green background.
    close up image of white bowl of bombay aloo placed on white table with pink text overlay with white background.
    overhead shot of spicy coated potatoes in a white bowl placed on wooden board with a fork and spoon on right side and chopped coriander sprinkled on left side with text overlay on top.
    white bowl of bombay aloo placed on wooden board with white text overlay with green background at top and left side.
    white bowl of bombay aloo placed on white table with black text overlay with white background.

    Bombay aloo – also called Bombay potatoes is a popular dry dish prepared with boiled baby potatoes, flavoured with an aromatic spiced tomato-based sauce. This naturally vegan, gluten-free and nut-free Indian spiced potato dish is super easy to make with minimal ingredients and prep time. One of the best Indian potato recipes that come together in under 30 minutes and makes a perfect side dish, appetiser, or a great dish to serve your guest at a party.  

    As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

    Table of Contents
    • Recipe Variations
    • How to Serve? 
    • How to use up leftovers? 
    • Tips to make perfect Bombay Aloo 
    • Watch how to make Bombay aloo recipe
    • Ingredients 
    • Step by Step Instructions
    • Notes

    Recipe Variations

    Add a dash of lemon juice or a little amchoor powder to infuse a tanginess and elevate the flavour of the dish. Take care not to add too much as bombay aloo already has a slight tangy taste from tomato puree.  

    Generally, baby potatoes are a good choice for this recipe. However, you can use whichever waxy variety of potatoes you have in hand. Boil, peel and cut each into bite-size cubes and then toss with a spiced tomato base. 

    My family prefers it to be dry and intensely flavoured with potatoes well coated with spices. However, you can cook tomato-based sauce just until it thickens and reaches semi-dry consistency. Then toss potatoes until well coated. This semi-dry Indian side dish goes well with paratha, naan or any flatbread. 

    I prefer to peel off the potato skin. However, you can leave it on if you want to get extra nutrients from the skin. 

    How to Serve? 

    It is a perfect side dish to serve with comfort meals such as rice and dal or rice and rasam on busy weekdays.  

    This Indian spiced potato goes well with simple flavoured rice such as mint pulao, methi pulao, masala vegetable rice, peas pulao.  

    This Indian side dish pairs well with lemon rice or coconut rice to pack in lunchbox.  

    Bombay aloo makes a great appetiser to serve in a party. 

    How to use up leftovers? 

    Mash and use it as a base for samosa or curry puffs. 

    You could use it to make chickpea vegetable patties. Put it in a food processor along with other veggies and blitz until coarse, make patties and fry both sides. Serve them with yogurt mint sauce, carrot dip or ketchup. 

    Tips to make perfect Bombay Aloo 

    Do not overcook potatoes, ensure to boil in salted water just until soft and tender, yet retain its shape. 

    Overcooked potatoes fall apart when you toss it in spiced tomato sauce. 

    Use waxy variety potatoes as they are relatively low in starch and hold up shape well when boiled.  

    Watch how to make Bombay aloo recipe

    If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!

    More Potato Recipes 

    Crispy Roast Baby Potatoes with Rosemary 

    Jeera Aloo 

    Aloo Gobi 

    Potato Mushroom Curry 

    Aloo 65

    Ingredients 

    Step by Step Instructions

    1. Heat oil in a pan over medium heat and fry mustard for few seconds. Fry onion until soft, add ginger garlic paste and continue to cook until onion starts browning.

    2. Slightly reduce the heat and add dry spices - turmeric, chilli powder, garam masala, coriander and cumin powder, salt. Stir well and cook for few seconds.

    3. Now mix in tomato puree and cook until it thickens and colour turns slightly dark. Check the taste and add spices or seasoning if necessary.

    4. Ensure to stir regularly to prevent it from sticking to base of the pan. Cook until spiced tomato sauce reaches desired consistency.

    5. Add boiled baby potatoes, coriander.

    6. Toss until potatoes are well coated.

    Serve delicious bombay aloo with any flavoured rice or with just plain rice and dal.

    Notes

    Consider cooking tomato puree and spices just until it reaches your desired consistency if you prefer it to be semi-dry. We prefer it to be dry so I had to cook a bit longer.

    Adjust spices to your taste.

    I've used pre made ginger garlic paste in this recipe. You can substitute it with fresh ones.

    You could substitute freshly made tomato puree with tinned tomatoes or puree. However, be careful while adding salt as many tinned products contain salt in it. Check the label for salt content.

    This is an ideal recipe to use up leftover boiled potatoes.

    close up shot of bombay aloo placed in a white bowl on wooden board with spoon and fork on right side.

    Bombay Aloo

    Bombay aloo – also called Bombay potatoes is a popular dry dish prepared with boiled baby potatoes, flavoured with a tomato-based sauce and aromatic spices. This naturally vegan, gluten-free and nut-free Indian spiced potato dish is super easy to make with minimal ingredients and prep time. One of the best Indian potato recipes that comes together in under 30 minutes and makes a perfect side dish, appetiser, or a great dish to serve your guest at a party.  
    5 from 1 vote
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    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 236kcal
    Author: Geetha

    Video

    Ingredients

    1 cup = 250 ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml

    • 2 tablespoon Oil
    • 1 teaspoon Mustard
    • 88 g (or) ½ cup (or) 1 small Onion chopped,
    • 1 teaspoon Ginger Garlic paste
    • 200 g (or) 1 cup (or) 3 medium tomatoes Tomato puree
    • ¼ teaspoon Turmeric
    • 1 teaspoon Chilli powder
    • ½ teaspoon Coriander powder (Ground coriander)
    • ½ teaspoon Cumin powder (Ground cumin)
    • Salt as required
    • 548 g (or) 1.5 cups Baby Potatoes boiled
    • handful Coriander chopped

    Instructions

    • Heat oil in a pan over medium-low heat. Once oil is hot, add mustard and sauté for few seconds.
    • Put onion and fry for 3-4 mins until soft and translucent.
    • Mix in ginger garlic paste and cook for 5-6 minutes stirring regularly until onion starts browning.
    • Now add dry spices – turmeric, chilli powder, coriander and cumin powder, garam masala, salt and mix well. Fry for few seconds until raw aroma vanishes.
    • Pour tomato puree, slightly increase the flame and cook for 5 minutes until all the moisture is evaporated and the sauce turns slightly darker and almost dry. Keep stirring regularly to avoid the sauce from sticking to the base of the pan.
    • Reduce flame slightly, add boiled baby potatoes, coriander and gently but thoroughly mix until well coated.
    • Serve piping hot bombay potatoes with any flavoured rice or with just plain rice and dal.

    Notes

    Cook tomato puree and spices just until it reaches your desired consistency. We prefer it to be dry so I had to cook a bit longer. You could cut down cooking time to get semi dry consistency.
    Adjust spices to your taste.
    I've used pre made ginger garlic paste in this recipe. You can substitute it with fresh ones.
    You could substitute fresh homemade tomato puree with tinned puree. However, be careful while adding salt as many tinned products contain salt in it. Check the label for salt content.
    ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

    Nutrition

    Calories: 236kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 551mg | Fiber: 4g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 2mg
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    KEEP IN TOUCH

    Do let me know if you make this delicious Indian side dish Bombay Potatoes. I love to get feedback from readers.

    You can stay up to date by following on Facebook,  Pinterest, Instagram or subscribe to my Youtube channel.

    More Side Dish

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