Bombay Aloo (Bombay Potatoes)

⏱ 35 mins 🍽 Serves 4 🌶 indian 🏷 Side dish

This classic Indian side dish features tender baby potatoes pan-fried until golden, then coated in a rich masala of toasted cumin and mustard seeds, onion, ginger, garlic, and warming spices. Finished with a squeeze of lime and fresh cilantro, it's a flavourful accompaniment often served with yogurt and roti. The recipe takes just 35 minutes to prepare, making it an ideal choice for a quick yet impressive dinner addition.

Bombay Aloo (Bombay Potatoes)

Ingredients

  • 1 1/2 pounds baby potatoes
  • 2 teaspoons salt, divided
  • 1 teaspoon ground turmeric, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds, optional
  • 1 small yellow onion, finely diced
  • 1 small serrano pepper, minced
  • 1 (1-inch) knob fresh ginger, peeled and minced (about 1 tablespoon)
  • 2 large garlic cloves, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro leaves, for garnish
  • Plain yogurt and roti, optional, for serving

Method

  1. If your baby potatoes are larger than 2 inches, slice them in half. Place the potatoes in a medium saucepan with 1 teaspoon salt and 1/2 teaspoon turmeric. Cover with water by about 1 inch, put the lid on, and bring to a boil. Once boiling, uncover and adjust the heat to keep it bubbling. Boil until a knife pierces the potatoes easily but they are not mushy, 10 to 15 minutes. Set aside 1/2 cup of the potato water before draining the potatoes completely.
  2. Heat the oil in a large skillet. Add the drained potatoes and cook them, turning frequently, until they develop a golden-brown colour, 2 to 4 minutes. Remove the potatoes to a plate, trying to leave the oil behind in the pan.
  3. In the same skillet, toast the cumin seeds and mustard seeds until they begin to crackle. Mix in the diced onion, minced serrano, ginger, and garlic. Cook for 1 minute. Stir in the remaining 1 teaspoon salt, 1/2 teaspoon turmeric, garam masala, ground cumin, Kashmiri chili powder, and coriander. Add the tomato paste and the reserved 1/2 cup of cooking liquid. Bring to a simmer and cook until the liquid reduces slightly and the spices blend, 1 to 2 minutes.
  4. Return the potatoes to the skillet with the masala. Cook, stirring, until the potatoes are fully tender and the sauce thickens to coat them, 3 to 4 minutes. Take off the heat and mix in the lime juice. Check the seasoning and add more salt if needed. Scatter with cilantro leaves and serve with yogurt and roti on the side if you like.

Nutrition (per serving)

Sodium1091 mg

Recipe details

CategorySide dish
Cuisineindian
AuthorAnnika Panikker