Bombay potatoes (aloo Bombay) are a beloved Indian dish.
I love Indian food. A few days ago, I ordered takeout from an Indian restaurant for dinner, with Bombay Aloo as one of the side dishes.
After I tried it, I reckoned it was easier to make than I first thought, as most ingredients are available at home.
So here is my rendition of the Bombay Aloo. Not to claim authenticity but tailored to suit my taste and preferences.
I thoroughly enjoy it and am delighted to share the recipe with you.
The outcome is a dish of potatoes coated in a thick, almost dry curry-like gravy. It is an excellent side dish for curries and other Indian cuisines, or you can make a larger portion to enjoy them as the main course if you prefer.
The spicy Indian potatoes recipe reflects my taste and preferences and does not represent any specific regional variation of Bombay potatoes. It is a recipe that suits my palate, but feel free to experiment by adding or substituting ingredients according to your preferences. Of course, I would be thrilled if you find this easy Bombay potatoes recipe perfect without any modifications!
1. Parboiled and fry the potatoes
There are different methods to prepare these spicy Bombay potatoes, but they generally follow a common cooking sequence. First, the potatoes are parboiled and then fried. Next, they are seasoned with various Indian spices, including cumin, curry powder, garam masala, turmeric powder, mustard seeds, red chili powder, tomato paste, and other spices.
- I start to prepare by thoroughly washing the potatoes under running water. You can choose whether to retain the skin. If you want to keep the skin on, brush the potatoes well. You can also choose between using baby potatoes or cutting the large potatoes into 1-inch cubes.
- Next, place the potatoes in a large pot of water and add salt and turmeric powder. The salt will season the potatoes, while the turmeric will give them a nice yellowish color.
- Cook the potatoes in the salted water for 10 minutes or until tender. Checking for doneness is a good idea, as different potato varieties may require slightly different cooking times.
- Once cooked, drain the boiled potatoes in a colander and transfer them to a large mixing bowl.
- Add some oil to a pot. When the oil is heated, pour the drained potatoes to fry them until golden brown. It will take about five to seven minutes, depending on the size of the potatoes.
- When making Bombay potatoes, you can use different types of potatoes. I prefer waxy potatoes with a firmer texture, as they are less likely to break apart or turn into mash during cooking.
- For better results, fry the potatoes in small batches to ensure even cooking and a nice golden brown color.
2. Fry the mustard seeds and onions
This Indian potato recipe is simple, only cutting the potatoes and onions. Apart from that, it’s smooth sailing as the cooking process takes over.
- Heat two tablespoons of olive oil in a large non-stick frying pan over low heat. Then add the mustard seeds and fry for a minute or until aromatic. You can add some cumin seeds for a stronger flavor.
- Include the sliced onion to sauté with the black mustard seeds until the onion turns translucent.
- Finally, add the tomato paste (or tomato puree) and the ground spice mix according to the recipe. Mix thoroughly and cook for two to three minutes until the aromatic and well combined with the onions.
Note: Some cooks prefer adding minced fresh ginger and garlic. Feel free to experiment with this option according to your liking. Another option is to include some curry leaves, commonly used in Southern Indian cooking.
3. Cook the potatoes with the spices
- Add the cooked potatoes to the pan to cook over low heat until the aromatic spices thicken and fully coat the potatoes. The texture should be pasty rather than watery gravy.
- For the final touch, mix in some chopped coriander leaves and kasuri methi to enhance the flavor of the potatoes before serving. Once finished, transfer the Bombay potatoes to a plate for serving.
- Garnish the Bombay potatoes with fresh coriander leaves to enhance the presentation. Bombay potatoes are a great side dish for Indian cuisine, served with Indian bread or making a larger portion as the main dish.
4. Bake the potatoes (the alternate method)
Here is an alternative method to cook Bombay potatoes in the oven instead of frying them in hot oil:
- Preheat the oven to 180°C/ 355°F.
- Boil the potatoes using the same method as in Section 1. Once boiled, transfer them to a large mixing bowl.
- Add the spice mix, sliced onions, and tomato paste to the potatoes and mix thoroughly.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast the potatoes in the oven for forty minutes or until they become crispy and golden brown.
Note: This oven method provides a healthier alternative to frying while still achieving a delicious result.
5. How to store and reheat Bombay potatoes
Storing and reheating Bombay potatoes is easy. Follow these steps if you want to make them ahead of time:
- Microwave: Place the potatoes in a microwave-safe dish, cover, and heat on low for approximately 30 seconds until piping hot.
- Oven: Preheat the oven to 180°C/350°F. Cover the potatoes with aluminum foil to bake for 15 minutes until heated.
- Skillet or frying pan: Cook the potatoes over medium heat until heated. You may need to add some water to prevent sticking.
- Wait until the potatoes to cool down to room temperature after cooking.
- Transfer the potatoes to an airtight container or a ziplock bag.
- Store them in the refrigerator for up to 4 days.
6. Other related recipes for Bombay potatoes
If you like Indian food, I want to suggest a few popular Indian recipes on this blog for you:
- I have another tempting potato curry recipe called Aloo Matar, which includes peas. It’s a delightful vegetarian dish you can prepare in 30 minutes.
- Try the beef masala if you want a quick and easy recipe. It’s a flavorful dish that pairs wonderfully with white rotis, naans, rice, or parathas. You can even speed up the cooking process with a pressure cooker.
- Chicken peratal is a dry curry that encompasses all the classic elements of Southern Indian food—spicy, complex, and with a savory flavor that lingers on your palate.
- 500g potatoes, peeled and cubed
- 2 tsp salt
- 1 tsp turmeric powder
- 3 tbsp oil
- 1 medium size onion, sliced crosswise
- 2 tsp mustard seeds
- 1 sprig of curry leaves
- 2 tbsp tomato paste
Ingredients C (Spice mix)
- 1 tsp salt
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tbsp curry powder
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1/2 tsp crushed black pepper
- 1 tsp kasuri methi
- 1 tbsp chopped coriander
- Peel and cut the potatoes into 1-inch cubes.
- Place the potatoes in a large pot of water and season with salt and turmeric powder.
- Bring it to a boil and cook for 10 minutes or until the potatoes are tender. Drain in a colander.
- Deep fry the potatoes in hot oil until golden. Drain away the oil.
- Heat the oil in a non-stick pan over low heat. Add the mustard seeds until the seeds become fragrant.
- Add the sliced onion and curry leaves to the mustard seeds to saute until the onions become translucent.
- Add the spice mix (Ingredients C) and tomato paste to the pan and cook with sufficient water to form a thick paste.
- Return the fried potatoes to the pan. Coat the potatoes with the curry paste.
- Sprinkle the chopped coriander leaves and kasuri methi. Mix well to serve.
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Amount Per Serving:
Calories: 250Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 1786mgCarbohydrates: 34gFiber: 5gSugar: 4gProtein: 5g
This data was provided and calculated by Nutritionix on 7/2/2023
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