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
We had these Bombay potatoes today with some curry from the freezer – they were delicious! Thanks for the recipe.
Hello anetta…which potatoes did you use please? Russet?
Hello Anetta…..I am Indian and must say I am impressed with your recipes. I love potatoes and use them in a lot of my indian dishes. Baked potatoes seem like a good idea.Can you tell me which type of potatoes you used? I know you mention waxy but could you give some names like is it Russet?
I love Indian food and it was a dream come true to spend time in India last (3 months!) because my son was working there for a year. Your recipes sound wonderful with a singular (well two) exceptions – I never use curry powder and since they are all different, it is difficult to know which spices to use instead of the curry powder. Really – Indian food is not difficult and keeping the spices on hand (coriander, tumeric, cumin, black mustard seed, garlic, ginger, and chili’s are the most common) isn’t that hard. My “go to” curry powder is a mixture of those (heaping tsp coriander, scant tsp cumin, flat tspn tumeric, 3 garlic cloves, 3/4″ ginger, minced, 1 tsp salt, and ground cayenne to taste). Does your curry powder have all these ingredients?
One of the reasons I don’t use curry powder is that I don’t want all my dishes to taste the same. I have friends who are reluctant to try Indian food because they say they don’t like “curry” as if it were a flavour. Curry just means sauce in Hindu and that’s how the Indian’s use it.
Hi, Miriam! Wow, so jealous of the time you got to spend in India. I can’t wait until I have the chance to visit.
I love the variety of flavors in Indian dishes, and many times I choose to add spices individually (and toast the whole ones when I can!). You should check out my recipes for red lentil dal (https://thewanderlustkitchen.com/indian-red-lentil-dal/), sweet potato curry (https://thewanderlustkitchen.com/south-indian-sweet-potato-curry/), pepper chicken masala (https://thewanderlustkitchen.com/indian-pepper-chicken-masala/) and palak (https://thewanderlustkitchen.com/vegan-palak-paneer/).
I wanted to keep this recipe simple, and since not everyone has the space or cash to stock up on so many spices, I thought that using curry powder would be a nice compromise. The curry powder I use is from Frontier Co-op (https://www.frontiercoop.com/frontier-curry-powder-2-19-oz), which is my favorite spice company. It doesn’t contain salt or garlic cloves, but when I want garlic flavor I prefer to add fresh rather than granulated. I like to control my salt as well. Nothing beats the taste of fresh ginger, but I will say that Frontier’s ground ginger (which I also buy separately) is the best I’ve ever tasted.
It’s hard to know what part of “curry” people don’t like when they say they don’t like “curry.” It could be any of those spices, so there’s not much you can do unless you know specifically what it is they don’t like. If they don’t like curry, I’d shy away from curry powder 🙂
When do you peel and cut up the potatoes? Before or after boiling? You didn’t mention it but the photos show potato chunks,
Ack! Silly mistake on my part. I peel and cut them into bite-size pieces before boiling. I’ll update the post right now! Thanks for catching this 🙂