This Bombay Aloo (Bombay Potatoes) recipe is delicious and straightforward. Aromatic spices meld with tender potatoes to create a dish that tastes restaurant-quality without fuss. These Bombay potatoes are naturally vegan and gluten free, making them a great versatile side or light main.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Bombay Aloo
- Storage
- Recipe FAQs
- Full Recipe Card
Why this recipe works
Bombay Aloo showcases the best of simple Indian home cooking: a handful of pantry spices, fresh aromatics and potatoes combine to make a dish with bold flavour and satisfying texture. The tomatoes, onion and spice mix create a vibrant sauce that clings to the potato halves, while curry leaves and fresh coriander lift the overall aroma.
This recipe is approachable for cooks of all levels and delivers a cost-effective, healthy alternative to takeout. Serve it alongside rice, flatbreads or a curry for a complete meal.
Ingredients to make Bombay Aloo (Bombay Potatoes)
- Tomatoes – kept slightly chunky for texture.
- Green chilli – adds mild heat; adjust to taste.
- Garlic cloves – for depth of flavour.
- Ginger – fresh grated ginger gives warmth and brightness.
- Baby potatoes – halved and boiled until tender. Waxy varieties work best.
- Extra-virgin olive oil – for sautéing the onion.
- White onion – finely diced and softened in the pan.
- Garam masala – the classic Indian spice blend.
- Ground coriander – brings a citrusy note.
- Ground cumin – adds earthiness and warmth.
- Ground turmeric – colour and subtle peppery-citrus flavour.
- Fresh curry leaves – optional but recommended for authentic aroma.
- Salt – to taste, to balance the flavours.
- Fresh coriander – chopped, to garnish.
Refer to the recipe card below for exact quantities.
Substitutions
- Tomatoes – canned crushed tomatoes or passata can substitute if fresh aren’t available, though the texture will be smoother.
- Potatoes – red, new or fingerling potatoes work well. You can also experiment with sweet potatoes for a different flavour.
- Spices – adjust quantities to taste. If you only have whole spices, toast and grind them, or use alternative blends such as curry powder in a pinch.
Variations
- Spicier – add extra green chillies or a pinch of chilli powder.
- Deluxe – finish with sliced spring onions and extra coriander for a fresh finish.
- Kid-friendly – reduce or omit the green chilli for milder flavour.
How to make Bombay Aloo (Bombay Potatoes)
Step 1: Slice the garlic, grate the ginger and remove the green chilli seeds. Place garlic, ginger, chilli and the tomatoes in a blender and pulse until the mixture still has a few tomato chunks.
Step 2: Halve the potatoes and place them in a saucepan. Cover with water, add a pinch of salt and boil until tender. Drain and let them steam dry briefly.
Step 3: Meanwhile, heat a large frying pan over medium heat. Finely dice the onion and sauté in the olive oil for about 5 minutes until soft and translucent.
Step 4: Add the garam masala, ground coriander, cumin, turmeric, curry leaves and salt. Stir and add a splash of water if needed to loosen the spices, cooking for a couple of minutes to toast them slightly.
Step 5: Pour in the blended tomato mixture, stir to combine and simmer for a few minutes until the sauce develops flavour.
Step 6: Add the drained potatoes to the pan, gently toss to coat in the sauce and cook for a few minutes so they absorb the flavours. Garnish with chopped fresh coriander and serve warm.
Hint: If the sauce is too thick, stir in a little water to reach your desired consistency.
Leftovers
Store cooled Bombay Aloo in an airtight container in the fridge for 3–4 days. Reheat gently in a pan over low heat or in the microwave. Add a splash of water if the sauce has thickened.
Recipe FAQs
Bombay Aloo is a popular Indian potato dish where boiled potatoes are tossed in a spiced tomato-onion sauce. It’s fragrant, comforting and easy to make.
Bombay potatoes pair well with steamed rice, flatbreads like naan or chapati, or as a side to a vegetable or meat curry.
Yes. Cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.
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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
- Slice the garlic, grate the ginger and remove the seeds from the chilli. Blend with the tomatoes until slightly chunky.
- Halve the potatoes, cover with salted water and boil until soft. Drain and let them air dry briefly.
- Heat oil in a large pan over medium heat. Dice and sauté the onion for 5 minutes until soft.
- Add garam masala, ground coriander, cumin, turmeric, curry leaves and salt. Add a splash of water and cook for a couple of minutes.
- Add the blended tomato mixture, combine and simmer for several minutes.
- Add the drained potatoes, toss to coat and cook for a few more minutes. Garnish with fresh coriander and serve.
Notes
Freezing: Freeze up to 3 months. Thaw in the fridge before reheating.
Tip: Adjust spices to your preference. Add chopped fresh chilli for extra heat or spring onions for freshness.
Nutrition
