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When it comes to a great Bombay Aloo recipe (also known as Bombay Potatoes), you want flavour. BIG flavour. All without too much fuss and as little work as possible. Well guess what? You’re in the right place!
Just like my ultimate potato salad recipe, this seriously bad boy Bombay aloo recipe is not only intensely delicious but it’s made in under 30 minutes and is perfect for almost every occasion! Whether it’s a main course, side dish, starter or to wow your dinner party guests – I guarantee no one will be disappointed with this wonderful dish.
Is Bombay Aloo easy to make?
YES! Like many potato dishes, (including my crispy roast potatoes) it really is very simple to make. Everything is made in just one pan (which helps to lock in all those amazing flavours) with the exception of the potatoes – which are boiled in a separate saucepan to start with, before being added to ALL THE FLAVOUR!
There’s not much room for error to be honest. Especially if you get all those ingredients ready before you start cooking and keep an eye on it throughout. It’s just a bit of boiling, frying and mixing. You can’t go wrong!
How long does Bombay Aloo take to make?
Just like my perfect homemade wedges, it only takes around 25-30 minutes to make from start to finish. There’s minimal chopping (thanks to the use of a mini chopper/blender) and the potatoes are being boiled at the same time as creating bags of flavour in another pan, to save even more time. You’ll be eating incredible Bombay potatoes sooner than you can say “Where did they go?!”
Is Bombay Aloo flavourful?
Oh man. YES! A thousand times yes. The thing I love most about Indian food is how much flavour there is! The combinations of spices and herbs never disappoint.
Bombay aloo is no exception. It’s the side dish that packs a punch! Tender potatoes smothered in a tomato and onion based sauce with a huge spice kick – what’s not to love?!
Is Bombay Aloo spicy?
Well, Bombay aloo does have lots of spices in it (and therefore flavour) but, if you mean heat? Then no, not really. This particular recipe isn’t hot at all. If you prefer a fiery kick, simply add more chilli powder to taste. After all, everyone has their own heat tolerance and preferences.
Is Bombay Aloo suitable for different diets?
Actually, yes it is! It’s naturally gluten free, dairy free, nut free, vegetarian and vegan. All that and you didn’t even try! It’s a perfect dish that boasts TONS of flavour and is suitable for most diets. You’re basically winning at life if you make Bombay potatoes.
Bombay Aloo Recipe Tips
Not made Bombay Aloo before? Let me help you get it right first time with these helpful tips.
- Prepare all your ingredients before beginning. This can mean the difference between delicious food and burnt food!
- Don’t forget to salt the water when boiling the potatoes. It makes more of a difference in flavour than you’d think.
- Don’t overcook the potatoes! If you do, when you mix them into the sauce, they will fall apart. Not what you want! Make sure you keep an eye on them when they’re boiling away.
- Keep an eye on the heat – you don’t want it too hot. As there isn’t lots of moisture in this sauce, it can quickly boil away and scorch on the bottom of the pan.
Bombay Aloo – Step by Step Picture Recipe
Here is what you will need to serve 4 as a side.
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 2 Medium Potatoes, peeled & diced into 1″ cubes *
- 2 tsp Fresh Ginger, peeled and minced
- 3 Garlic Cloves, peeled
- 2 Medium Tomatoes, 1 x quartered / 1 x cut into wedges
- 2 tbsp Sunflower Oil
- 1 Small Onion, peeled & diced
- 1 tsp Turmeric
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 1/2 tsp Chilli Powder
- Salt
- Handful of Freshly Chopped Coriander
*Mine were approx 600g total weight and 10 x 8 cm in size
Essential equipment
- Medium Saucepan
- Mini Chopper/Blender
- Large Saute/Frying Pan
Instructions
First, prepare those ingredients as listed above! This is the single most important thing you can do for this dish. You don’t want to have to stop cooking (or worse, burn something!) to chop an onion.
Great! Let’s go. Rinse the potato cubes (2 Medium Potatoes, peeled & diced into 1″ cubes) in cold water until it runs clear, then place them into a medium saucepan and cover with cold water.
Pop them over a high heat and bring to the boil. Once boiling, reduce to a gentle boil and cook for around 5-8 mins until just tender. PLEASE keep an eye on them! You don’t want them to be soft, just tender. Otherwise they will fall apart when you add them to the Bombay sauce.
As soon as they’re cooked, drain off the hot water and rinse them in cold water to stop the cooking process. Repeat once or twice until the potatoes no longer feel hot. Leave to one side until we need them.
Meanwhile, add the ginger (2 tsp, peeled & minced), garlic (3 cloves, peeled) and 1 of the tomatoes (1 x quartered) to a mini chopper or blender. Mix until really smooth then leave to one side until we need it.
Then heat the oil (2 tbsp sunflower oil) in a large saute or frying pan. When the oil is hot, add the onion (1 x small onion, peeled & diced) and fry for 4-5 minutes until soft and translucent.
Now it’s time for some serious flavour! Pour the tomato puree mixture we made earlier into the pan, then add all the spices (1 tsp Turmeric,2 tsp Ground Coriander, 1 tsp Ground Cumin,1 tsp Garam Masala,1/2 tsp Chilli Powder) and a generous helping of salt to season.
Let bubble away, whilst stirring often, for 2 minutes or so until it smells super fragrant and has darkened in colour slightly.
Time for that last tomato (1 x cut into wedges). Add it into the pan then, whilst stirring well, cook for 3-4 minutes. You want the tomatoes to cook down and ‘smoosh’ into the sauce. Yes, that’s a technical term.
Finally – take the cooled, cooked potatoes and add them into the pan.
Give them a really thorough but gentle mix then cook, stirring carefully and occasionally, for 4-5 minutes. Just enough to heat the potatoes through again and allow all those incredible flavours to soak into them. Just don’t go too crazy stirring them or you could make them fall apart.
The final touch is to add in a handful of freshly chopped coriander. I highly recommend not skipping this part as coriander adds such a fresh and fragrant element to Bombay Aloo!
Et vous voila! Your work here is done. Step back, marvel at your masterpiece and give yourself a round of applause. You deserve it!
Have you made this recipe? I want to know!
Will this CRAZY delicious Bombay Aloo be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter and Instagramor email me at emma@kitchenmason.com.
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Easy Bombay Aloo - Printable Recipe
Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This bad boy Bombay Aloo recipe (also known as Bombay potatoes) is the perfect dish to impress! Made in under 30 minutes and packed FULL of flavour, you know you're onto a winner.
Ingredients
- 2 Medium Potatoes, peeled & diced into 1″ cubes *
- 2 tsp Fresh Ginger, peeled and minced
- 3 Garlic Cloves, peeled
- 2 Medium Tomatoes, 1 x quartered / 1 x cut into wedges
- 2 tbsp Sunflower Oil
- 1 Small Onion, peeled & diced
- 1 tsp Turmeric
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 1/2 tsp Chilli Powder
- Salt
- Handful of Freshly Chopped Coriander
Essential Equipment
- Medium Saucepan
- Mini Chopper/Blender
- Large Saute/Frying Pan
Instructions
- Rinse the cubed potato until the water runs clear. Place in a saucepan and cover with cold water.
- Bring to the boil. Once boiling, simmer for 5-8 mins until JUST tender. (Don't overcook!)
- Drain immediately and rinse in cold water to stop them from cooking any further. Repeat rinse until cold then set to one side.
- Meanwhile, puree the ginger, garlic and 1 of the tomatoes (the quartered one) in a mini chopped/blender until smooth. Set to one side.
- Heat the oil in a saute pan over a medium heat and fry the onion until translucent. (4-5 mins)
- Add the pureed tomato mixture and all the spices to the pan. Season with salt then cook for 2 minutes, stirring often.
- Add the other tomato (the one cut into wedges) and cook for 3-4 mins until softened and blended into the sauce.
- Add the cooked potato cubes and gently stir through.
- Heat through for 5 minutes stirring occasionally. Be careful not to break up the potatoes.
- Stir through the chopped coriander and serve immediately.
Notes
*Mine were approx 600g total weight and 10 x 8 cm in size
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 216Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 168mgCarbohydrates: 33gFiber: 10gSugar: 3gProtein: 5g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
