Easy Curried Potatoes (Bombay Potatoes)
If you’re looking for a side dish that’s easy to make and brings a wonderful level of spicy flavor to your table, this recipe is a must for your recipe box. It’s called Bombay Potatoes, and I already know you’re going to love it.
What are Bombay Potatoes?
Bombay potatoes, aka Bombay Aloo, are Indian curried potatoes. It’s more of a dry curry, with potatoes lightly fried in a blend of Indian spices. There are different ways to make the dish, with variations of spices and how the potatoes are prepared, which means it’s easy for you to customize to your personal preference. My version incorporates lot of different spices, which ups the overall zing and flavor of the dish. I also use whole small baby potatoes, though you can use larger potatoes and simply cube them. It makes for a satisfying side dish, though we often enjoy tossing them with a bit of chicken and peppers to make a fuller meal of them. I hope you enjoy them as much as we do. Let’s talk about how to make Bombay Potatoes, shall we?
Bombay Potatoes Ingredients
Baby Potatoes. Baby potatoes cook through nice and evenly, though you can use larger potatoes that are cubed for easier cooking. It is your choice whether or not you want to peel the potatoes or not. The dish really works with any type of potato.Ghee. Ghee is clarified butter, used for cooking the softened potatoes with the spices. You can use vegetable oil if you’d like, or plain butter.Spices. I’m using a mixture of black mustard seeds, cumin seeds and ground cumin, garlic powder, turmeric, mango powder (amchur), garam masala, chili flakes and salt. It’s a powerful combination.Lime Juice.
How to Make Bombay Potatoes (Bombay Aloo) - the Recipe Method
Boil the Potatoes. Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through. Cool and Slice (or Not). Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them. Mustard and Cumin Seeds. Heat the oil or ghee in a large frying pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop. Potatoes and Spices. Add the softened cooked potatoes along with the spices. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking. Garnish and Serve. Remove from heat and squeeze fresh lemon juice over them. Garnish and serve. Boom! Done! Your easy Bombay potatoes are ready to serve. Look at all those wonderful spices clinging to the potatoes. This is a spicy food lover’s dream recipe. Such a satisfying Indian side dish.
Serving Bombay Potatoes
Bombay potatoes are an excellent side dish for fish dishes along with dal, rice, and raita. It pairs nicely with green vegetables. It also accentuates some of your favorite curry dishes. Try serving them with some of these main curries.
Tikka MasalaChicken KormaPhall CurryRed Lentil Curry (Masoor Dal)Butter Chicken (Murgh Makhani)Chicken VindalooSee all of my Curry Recipes
Storage
This recipe will last up to 5 days in the refrigerator in a sealed container. Simply warm them in a pan with a teaspoon of water to enjoy the leftovers. You also heat them in a microwave. That’s it, my friends. I hope you enjoy this Bombay potatoes recipe. Done in 20 minutes or so! I’d love to hear how you served yours.
Try Some of My Other Popular Potato Recipes
Aloo Gobi (Potato and Cauliflower Curry)Papas ArrugadasPatatas BravasPotato Salad RecipePapas con ChorizoPapa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)Salchipapa
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
