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.
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?
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
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.
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.
1 cup = 250 ml ; 1 tbsp = 15ml ; 1 tsp = 5ml
- 2 tbsp Oil
- 1 tsp Mustard
- 88 g (or) ½ cup (or) 1 small Onion chopped,
- 1 tsp Ginger Garlic paste
- 200 g (or) 1 cup (or) 3 medium tomatoes Tomato puree
- ¼ tsp Turmeric
- 1 tsp Chilli powder
- ½ tsp Coriander powder (Ground coriander)
- ½ tsp Cumin powder (Ground cumin)
- Salt as required
- 548 g (or) 1.5 cups Baby Potatoes boiled
- handful Coriander chopped
- 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.
KEEP IN TOUCH
Do let me know if you make this delicious Indian side dish Bombay Potatoes. I love to get feedback from readers.