Love the Bombay Potatoes you get at your local Indian restaurant? Well, now you can make them at home too, with this Easy Bombay Potatoes recipe!
Bombay Aloo – the fakeaway version!
Do you love the Bombay Potatoes you get at your local Indian restaurant?
Often homemade Bombay potatoes recipes are very complicated and longwinded. But not my Easy Peasy Bombay Potatoes recipe!
I’ve simplified the recipe, while keeping all the essential flavours… So now you can enjoy Bombay Aloo at home too!
How to make homemade Bombay Potatoes
This homemade Bombay Potatoes recipe could not be simpler!
First, boil cubes of potato until just cooked. Then fry diced red onion in a large frying pan. Add add the cooked potatoes and fry on a high heat for 3 minutes. Then turn the heat down and add the cumin seeds, mustard seeds, turmeric, garam masala, salt and chilli flakes. Fry for a further 3 minutes, then serve garnished with fresh coriander.
All done in under 25 minutes!
(Full recipe given in the recipe card below.)
Bombay Potatoes: tomatoes vs no tomatoes?
There seems to be two very different versions of Bombay Potatoes – the tomatoey one and the non-tomatoey one.
When I’ve been to Indian restaurants, I’ve typically only been given the non-tomatoey version, but when I did my research for this recipe, I found a lot of tomatoey versions.
I’m not sure why the two styles (maybe it’s a UK vs US thing, or a north vs south thing?), nor in fact whether both these styles originate from India, or if perhaps one is a western adaptation? (Do let me know if you know!)
But I have stuck with the dry/non-tomatoey version, as that is the one I am more familiar with.
If you prefer the wetter/tomatoey version, you have two option – you could add in a handful of chopped fresh tomatoes to the frying pan at the same time as you add the potatoes. Or, you could add some passata to the frying pan after the potatoes have been fried in the spices.
What to serve with Bombay potatoes
Bombay potatoes are usually served as a side dish.
They go very well with a wide variety of curries, such as:
- Easy Beef Mince Curry (Keema Curry)
- Easy Peasy Pork Curry
- Slow Cooked Chicken Bhuna
- Easy Lamb Dhansak
- Easy Prawn Tikka Masala
I particularly like it as a partner to my Chicken Tikka Biryani.
Easy Bombay Potatoes with Chicken Tikka Biryani
Can you reheat Bombay Potatoes?
Bombay potatoes taste best when freshly made… However, if you do end up with some left over, simply store it in a plastic lidded container in the fridge, where it will keep for 3-4 days.
To reheat, place the Bombay potatoes in a frying pan with a little extra oil and fry over a high heat for 3-5 minutes, or until piping hot.
Alternatively, you can reheat Bombay Potatoes in the microwave, if you prefer.
Can you freeze Bombay Potatoes?
Yes, you can freeze Bombay Potatoes. Again, they won’t be quite as good as freshly made Bombay Potatoes, but they will still taste good. Place in the freezer, in a plastic lidded box. They will keep in the freezer for up to 3 months.
Defrost the Bombay Potatoes overnight in the fridge (or for a couple of hours at room temperature) and reheat as above.
If you like this recipe…
…you might also like:
Easy Bombay Potatoes (Bombay Aloo)
Ingredients
- 750 g baking potatoes peeled and cubed – roughly 1½cm / ½inch cubes (See Note 1)
- 2 tablespoons oil (or ghee)
- 1 red onion diced
- 1 teaspoon cumin seeds
- 1 tablespoon black mustard seeds (See Note 2)
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 1 teaspoon salt (or to taste)
- ½ teaspoon chilli flakes (or to taste)
- Fresh coriander (cilantro) to garnish (optional)
Instructions
- Place the cubed potatoes in a saucepan. Cover with boiling water and bring back to boiling over a high heat.
- Turn the potatoes down and simmer over a low heat for 10 minutes or until just cooked. (Don’t overcook or they will fall apart when you fry them!)
- Drain the potatoes in a sieve and leave to air dry over the empty saucepan.
- Place the oil and diced red onion in a large frying pan (or a wok). Fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
- Turn the heat up to high and add the cooked potatoes. Fry for 3 minutes, stirring regularly.
- Turn the heat down to medium and add the cumin seeds, mustard seeds, turmeric, garam masala, salt and chilli flakes – fry for 3-5 minutes, stirring regularly. Add a little more oil if it starts to get too dry.
- Serve garnished with fresh coriander.
Notes
- I find the best potatoes for this recipe are the kind sold as ‘baking potatoes’ or ‘jacket potatoes’.
- Black mustard seeds can be hard to get hold of. If you can’t find them in your local supermarket, you can get them from Amazon.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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