Elevate your meal with our Bombay Potatoes! Crispy exteriors, fluffy interiors, and a burst of Indian spices make this side dish a perfect complement to any Indian meal.
Easy Indian side dishes come in really handy with these Indian recipes, especially when they’re as delicious as these Bombay Potatoes.
Bombay Potatoes are sometimes called Bombay Aloo, Aloo Bombay, or Alu Bombay, as “aloo” means potato and “alu” means edible root in Hindi. While these Bombay Potatoes are usually served as a side dish, they can also be a main course.
Serve these potatoes with one of my curry or korma recipes for a delicious Indian meal: Indian Chicken Korma, Vegan Palak Paneer, Creamy Indian Vegetable Korma, or Creamy Cashew Indian Chicken Curry.
Table of Contents
Reasons to Love Bombay Potatoes
- Bombay Potatoes are loved for their flavor from a rich blend of Indian spices.
- This dish is versatile, easily paired with various main courses, or enjoyed as a standalone snack, making it a favorite for many.
- The soft, yet firm texture of the potatoes combined with the aromatic spices provides a comforting and satisfying eating experience.
- Potatoes are a good source of vitamins and fiber.
Recipe Ingredients
- Potatoes: They form the base of the dish that provides the main texture and substance.
- Turmeric: This spice gives the dish its distinctive yellow color and a warm, earthy flavor.
- Garam Masala: A blend of ground spices. Garam masala adds depth and warmth to the flavor profile.
- Black Mustard Seed: These seeds add a peppery, slightly spicy taste essential to many Indian dishes. You can get an organic Black Mustard Seeds from Amazon.
- Curry Powder: Curry powder is a mix of spices that brings complexity and depth to the flavor of the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Additional Spices: You can experiment with additional spices such as garlic, ginger, cumin seeds, cumin powder, ground coriander, or fennel seeds.
- Adding Vegetables: Consider roasting additional vegetables with the potatoes for extra nutrition and flavor. This could include bell peppers, carrots, onions, tomatoes, or cauliflower. Just make sure to cut them into similar sizes as the potatoes for even roasting.
- Adding Proteins: For a heartier dish, you can add proteins such as chickpeas, or for non-vegetarian options, diced chicken or prawns. If using meat, ensure it is cooked through.
- Spicy Variation: Add a teaspoon of red chili powder or cayenne powder to the spice mix for a fiery kick that enhances the dish’s flavors without overpowering the original taste. You can also add finely chopped chillies for added heat and texture.
How to Make Bombay Potatoes
Step #1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step #2: Next, peel the potatoes and cut them up into bite-sized pieces.
Step #3: Place the potatoes in a large pot along with 1 teaspoon of salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer them to a large bowl.
Step #4: Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes.
Step #5: Transfer the potatoes to a foil-lined, rimmed baking sheet and roast in the preheated oven for 30 to 40 minutes, flipping the potatoes halfway through.
Step #6: Remove from the oven once the potatoes are fork tender.
Step #7: Serve hot in a serving dish of your choice and optionally garnish with parsley or fresh cilantro leaves.
Expert Tips
- Select the Right Potatoes: Choose firm, waxy potatoes like new potatoes for a better texture that holds up well during cooking.
- Uniform Pieces: Cut potatoes into even bite-sized pieces to ensure uniform cooking.
- Don’t Overboil: Boil just until they’re slightly tender but not fully cooked, as they will continue to cook in the oven.
- Use Foil on Baking Sheet: Lining the baking sheet with foil ensures easy cleanup and prevents sticking.
- Rotate for Even Cooking: Flip the potatoes halfway through roasting for even browning and crispness.
Frequently Asked Questions
Yes, you can use regular potatoes such as Yukon Gold, which are a good middle ground between waxy and starchy varieties. They hold their shape fairly well and offer a slightly creamy texture. On the other hand, starchy potatoes like Russets may not hold their shape as well when cooked and might not give the same crispy exterior.
Peeling is recommended for a smoother texture, but if you prefer, you can leave the skin on for extra fiber and nutrients.
Yes, but roasting offers a healthier option with less oil and less mess. If frying, ensure the potatoes are cooked through and crispy.
Yes, but the taste and texture will differ. Sweet potatoes can add a different flavor profile and are softer when cooked.
Storage Info
To store Bombay Potatoes, place them in an airtight container in the refrigerator for up to 3-4 days. While they can be frozen for up to a month, freezing may alter their texture. To reheat, place them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until thoroughly warmed. You can also reheat them in a microwave, stirring occasionally to ensure even heating. Avoid reheating multiple times, as this can affect the taste and texture.
More Favorite Indian Recipes to Try
Bombay Potatoes Recipe
RECOMMENDED PRODUCTS
Ingredients
- 6 medium waxy potatoes - I used new potatoes, peeled and cut into bite-sized pieces
- 1 1/2 teaspoons kosher salt - divided
- 1 teaspoon turmeric powder
- 3 tablespoons vegetable oil
- 2 teaspoons black mustard seed
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 tablespoon of parsley leaves for optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Next, peel the potatoes and cut them up into bite-sized pieces.
- Place the potatoes in a large pot along with 1 tsp salt, 1 tsp turmeric, and enough water to cover by one inch. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain the potatoes from the water and transfer them to a large bowl.
- Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes.
- Transfer the potatoes to a foil-lined, rimmed baking sheet and roast in the preheated oven for 30 to 40 minutes, flipping the potatoes halfway through.
- Remove from the oven once the potatoes are fork tender.
- Serve hot in a serving dish of your choice and optionally garnish with parsley leaves.
VIDEO
NOTES
Nutrition
Really flavorful for how simple it was. Minimal oil and seasoning but each bite was warm and well-spiced.
Delicious.. I used the air fryer instead of oven .
Oh, my goodness, oh, my goodness! These are THEY!!!!! My daughter is 26; when she was about 3, I attended a baby shower for a dear friend of mine, Anshu, and her husband, Sanjeev. Shahi gobi paneer, murgh makhani, palak paneer (!), loads of shawarma, 20 different curries, and BOMBAY POTATOES!!! Anshu taught me many, many recipes, which I favor, but it was Sanjeev who made the potatoes! And he was NOT teaching!! lol He joked that if he taught Anshu how he did them, she wouldn’t have any reason to stay married!
I’ve sought these out in restaurants and have been completely disappointed, either in the amount of grease, not fluffy enough, didn’t have the perfect little crusted edged, etc. THESE! ARE! THEY!!! This is it, the exact memory I’ve been waiting 22 years to recreate!!! You’re amazing!!! And I’m grateful!!!
Hi Chrissie, thank you so much for taking the time to write this comment as it makes me so happy!
Do you think these would work in an air-fryer?
Hi Kate,
I think so, give them a try and let us know!
– Linda
I tried these potatoes last week. I have to say, I am glad I reduced the recipe and only made enough for one as otherwise I would have demolished the whole tray. They are the tastiest thing I have ever ate. I served tofu saag and chana dal, they made the perfect accompaniment. Once we’re allowed to have parties again I will be making a huge batch of these as a buffet offering.
Hi Emma-Jane,
I laughed out loud reading your comment! Glad you love them!
– Linda