Go Back
–+ servings
Bombay Aloo (bombay potatoes) garnished with fresh corriander.
Print Recipe
5 from 1 vote

Bombay Aloo (Bombay Potatoes)

Spice up your meal with my flavourful Bombay Aloo (Bombay Potatoes) - so easy to make and packed with bold, delicious flavours!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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
Metric - US Customary

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge and then reheat in the microwave or on the stove.
Tip 1: Feel free to adjust the different spices to your liking. Everyone has different flavour profile preferences and this is a great recipe to play around with!
Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.
Tip 3: You can add beef or chicken into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition

Calories: 257kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Fiber: 7g | Sugar: 7g