Easy Bombay Potatoes (Bombay Aloo)

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!

Course Side, Side Dish

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 245kcal

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)

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.

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.