Bombay aloo – also called Bombay potatoes is a popular dry curry prepared with cooked 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 delicious side dish or a great dish to serve your guest at a party. This spicy Indian potato is a popular dish in an Indian restaurant.
Recipe Variations and Substitutions
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 the potato skin. However, you can leave it on if you want to get extra nutrients from the skin.
You could use curry powder instead of garam masala, coriander powder and cumin powder. As the curry powder is made of an array of spices, the Bombay aloo recipe turns out just as delicious even without garam masala and other spices.
Feel free to use teaspoon cumin seeds for added flavour. Saute it along with mustard at the beginning.
How to serve Bombay potatoes?
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, jeera rice, vegetable pulao and peas pulao.
Potato curry pairs well with masala vegetable rice, lemon rice or coconut rice to pack in a lunchbox.
Bombay aloo makes a great appetiser to serve at a party.
How to use up leftover Bombay aloo?
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.
Tips to make perfect spiced potatoes
Do not overcook potatoes, ensure to boil in salted water just until soft and tender, yet retain their shape.
Overcooked potatoes fall apart when you toss them in spiced tomato sauce.
Waxy potatoes are better than floury potatoes as they are relatively low in starch and hold up shape well when boiled. Even semi-waxy variety potatoes such as Yukon gold potatoes, Charlotte and Maris peer work well in this recipe.
If the onion tomato masala sticks to the base of the pan, add a splash of little water and continue cooking.
More Potato Recipes
Spices: mustard, coriander powder, cumin powder, garam masala, turmeric powder, chilli powder and salt.
Vegetables: onion, ginger garlic paste, pureed tomatoes and coriander leaves.
Oil: I have used olive oil, but feel free to use any cooking oil: vegetable oil, sunflower oil, or rapeseed oil.
Find the quantities and a short video in the recipe card at the bottom of the post.
How to make easy Bombay potatoes?
1. Heat oil in a pan over medium heat and fry black mustard seeds for a 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 powder, red chilli powder, garam masala, coriander and cumin powder, salt. Stir well and cook for a few seconds.
3. Now mix in tomato puree and cook until it thickens and the 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 the base of the pan. Cook until spiced tomato sauce reaches desired consistency.
5. Add boiled baby potatoes and coriander leaves.
6. Toss until potatoes are well coated.
Serve delicious bombay aloo with any flavoured rice or with just plain rice and dal.
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 it 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 ginger and garlic.
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 them. Check the label for salt content.
This is an ideal recipe to use up leftover boiled potatoes.
Fridge: This simple bombay potatoes curry keeps good for 3-4 days in the fridge if stored properly in an airtight container.
Reheat: Place the desired portion of the curry in a microwave-safe container, place it in the microwave and heat until piping hot. Alternatively, reheat the curry in a pan/skillet on a stovetop burner.
Freezer: Freezing is a better option if there is a huge amount of leftovers. Divide the curry into desired portions in freezer-safe containers or ziplock bags and store them in the freezer.
Defrost: Thaw potato curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Reheat in the microwave or in a saucepan on the stovetop until piping hot.
How to cook Bombay aloo in an instant pot?
This Bombay potatoes recipe is the easiest Indian food to cook in an instant pot with little effort. The key takeaway is that you can use raw potatoes instead of boiled ones.
Plug in an instant pot and press the "sauté" button
Heat the oil in an inner pot, once hot add mustard seeds and sauté for a few seconds until aromatic.
Add the onion, ginger and garlic and cook until the onion starts browning.
Stir in the turmeric, chilli powder, coriander powder, cumin powder, salt and garam masala. Cook for a few seconds.
Now add the tomato puree and stir well. Cook for 5 minutes or until the onion tomato masala thickens.
Add potatoes, ½ cup water and stir well. Deglaze the pot well.
Press the cancel button.
Close the pot with a lid, press the "pressure cook/manual" button, and set the timer to 5 minutes at high pressure.
Move the pressure valve to the "seal" position.
After the set timer goes off, let the pressure release naturally (NPR) for 10 minutes and then move the pressure valve to the "vent" position. Press the cancel button or switch the instant pot power off.
Once the pressure is completely released and the knob next to the pressure valve goes down, take the lid off the pot.
Add fresh coriander leaves and stir well.
Enjoy spicy potatoes with any Indian main course such as rice or chapati
Hint: You have to add water to cook the potato curry in an instant pot. So the consistency won't be as dry as the stovetop version. However, you can simmer the curry in saute mode until the moisture evaporates and the curry gets thick. Ensure to stir regularly to prevent aloo curry from sticking to the base of the inner steel pot.
More Indian side dish recipes
📖 Recipe Card
1 Cup = 250 ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Oil
- 1 Teaspoon Mustard
- 88 gms (or) ½ cup (or) 1 small Onion peeled and chopped
- 1 Teaspoon Ginger Garlic paste
- 200 gms (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 gms (or) 1.5 cups Baby Potatoes boiled
- handful Coriander leaves chopped
- Heat oil in a pan over medium-low heat. Once oil is hot, add mustard and sauté for few seconds.2 Tablespoons Oil, 1 Teaspoon Mustard
- Put onion and fry for 3-4 mins until soft and translucent.88 gms (or) ½ cup (or) 1 small Onion
- Mix in ginger garlic paste and cook for 5-6 minutes stirring regularly until onion starts browning.1 Teaspoon Ginger Garlic paste
- 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.¼ Teaspoon Turmeric, 1 Teaspoon Chilli powder, ½ Teaspoon Coriander powder (Ground coriander), ½ Teaspoon Cumin powder (Ground cumin), Salt
- 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.200 gms (or) 1 cup (or) 3 medium tomatoes Tomato puree
- Reduce flame slightly, add boiled baby potatoes, coriander and gently but thoroughly mix until well coated.548 gms (or) 1.5 cups Baby Potatoes, handful Coriander leaves
- Serve piping hot bombay potatoes with any flavoured rice or with just plain rice and dal.
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.
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more