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This Bombay Aloo (Bombay Potatoes) recipe is incredible! The spices blend together perfectly and make the tender potatoes taste absolutely amazing! These easy Bombay potatoes leave you with restaurant style food without too much fuss. As a bonus, they are gluten free and vegan!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Indian cooking is one of my absolute favourite cuisines. The variety of spices in Indian food always makes for an explosion of flavour in your mouth. Indian cuisine can be a little bit intimidating to make the first time, but just try it! These simple Bombay potatoes are a popular Indian dish and a great way to start! It is so much cheaper and healthier than getting takeaway.
Indian restaurants are perhaps best known for their flavours. The awesome sauces they create for their dishes are absolutely divine. This vegan bombay potato recipe falls right in line with those recipes! In Bombay potatoes, the cooked potatoes are combined with some tomatoes, onions, and a whole bunch of flavour. They make for a great side dish that you’ll want to enjoy again and again!
These Bombay potatoes pair well with this amazing Gluten Free Naan Bread recipe.
Ingredients to make Bombay Aloo (Bombay Potatoes)
- Tomatoes – are left chunky, for a great texture.
- Green Chilli – brings a little bit of spice to these Indian potatoes.
- Garlic Cloves – are a great addition to almost every main dish.
- Ginger – is another spicy flavour.
- Baby Potatoes – form the base of this wonderful dish. You can also use these to make my Potato Curry.
- Extra-Virgin Olive Oil – fries up the onion.
- White Onion – add a nice mild and sweet flavour.
- Garam Masala – is a spice blend specifically for Indian meals.
- Ground Coriander – brings a nice citrsuy flavour.
- Ground Cumin – gives some warmth.
- Ground Turmeric – is a combination of both peppery and citrusy.
- Fresh Curry Leaves – are more subtle and don’t give as much flavour as curry powder.
- Salt – accentuates all of the other flavour profiles.
- Fresh Coriander – is used as a garnish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Tomatoes – If you don’t have fresh tomatoes, you could use a tomato sauce or a tomato puree, though the texture would be quite different.
- Baby Potatoes – A waxy potato is best for boiling, so you could replace with red potatoes, fingerlings, or new potatoes. You could even try making this a sweet potato recipe if you wanted!
- Seasonings – You can mix up the type of seasonings if needed. If you have cumin seeds, you could grind them up. If you don’t have the ground spices, you could use powders – just adjust for taste accordingly. For instance, you can swap turmeric powder for ground turmeric or cumin powder for ground cumin.
Variations
- Spicy – If you want to make this Bombay Aloo recipe even spicier, you could add chili powder and more green chilies.
- Deluxe – Top this bombay potatoes recipe with coriander leaves and some spring onions for a beautiful dish.
- Kid friendly – You may need to cut back the green chillies and other spicy ingredients for children.
If you want to serve these with a delicious Indian curry then try my Aubergine Curry recipe.
How to make Bombay Aloo (Bombay Potatoes)
Step 1: Firstly, slice the garlic, grate the ginger, and remove the seeds and chop up the green chilli. Place them into a blender or food processor along with the tomatoes and blend until a few tomato chunks remain.
Step 2: Cut the potatoes in half and place in a large pot. Cover with water, season with salt, and boil until soft. Drain in hot water and allow to air dry.
Step 3: While the potatoes boil, heat a large frying pan on a medium heat. Finely dice the onion and add it to the pan along with the hot oil. Sauté for 5 minutes until soft.
Step 4: Next add the spices, curry leaves, and salt. Add a glug of water to loosen the mixture and cook for a couple of minutes.
Step 5: Add the blended tomato mixture to the pan. Combine and simmer for a few minutes.
Step 6: Finish by adding the drained potatoes and combining well.
Cook for a few minutes before garnishing with fresh coriander to serve.
Hint: If your sauce still seems thick, you may not have added enough water. Simply mix some more in.
Leftovers
Store leftover potato curry in a sealed container in the fridge for 3-4 days. Reheat in a pan or in the microwave.
Recipe FAQs
Bombay Aloo is one of many popular Indian potato recipes. It is combined with a sauce full of various spices, tomatoes, and onions.
Indian potatoes and rice are a pretty classic combination. They also go well with flatbreads or a curry.
You can! Make sure that it has cooled to room temperature. Store in an airtight container in teh freezer for up to 3 months. Defrost in the fridge and then reheat in the microwave or on the stove and enjoy!
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Bombay Aloo (Bombay Potatoes)
Ingredients
- 3 large tomatoes
- 1 green chilli
- 3 cloves garlic
- 1 thumb sized piece ginger
- 750 g baby potatoes
- 2 tbsp extra-virgin olive oil
- 1 white onion
- 1½ tsp garam masala
- 1½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 4 fresh curry leaves
- ½ tsp salt
- Fresh coriander , to garnish
Instructions
- Begin by slicing the garlic, grating the ginger and removing the seeds and chopping up the green chilli. Place them into a blender along with the tomatoes and blend until a few tomato chunks remain.
- Cut the potatoes in half and place in a saucepan. Cover with water, season with salt and boil until soft. Drain and allow to air dry.
- Meanwhile, heat a large pan on a medium heat. Finely dice the onion and add it to the pan along with the olive oil. Sauté for 5 minutes until soft.
- Next add the spices, curry leaves and salt. Add a glug of water to loosen the mixture and cook for a couple of minutes.
- Now add the blended tomato mixture. Combine and simmer for a few minutes.
- Finish by adding the drained potatoes and combining well. Cook for a few minutes before garnishing with fresh coriander to serve.
Notes
Nutrition
These were easy and delicious! Will be making again.
Thanks Debbie!