When it comes to a great Bombay Aloo recipe (also known as Bombay Potatoes), you want flavour. BIG flavour. All without too much fuss and as little work as possible. Well guess what? You’re in the right place! Just like my ultimate potato salad recipe, this seriously bad boy bombay aloo recipe is not only intensely delicious but it’s made in under 30 minutes and is perfect for almost every occasion! Whether it’s a main course, side dish, starter or to wow your dinner party guests – I guarantee no one will be disappointed with this wonderful dish.
YES! Like many potato dishes, (including my crispy roast potatoes) it really is very simple to make. Everything is made in just one pan (which helps to lock in all those amazing flavours) with the exception of the potatoes – which are boiled in a separate saucepan to start with, before being added to ALL THE FLAVOUR! There’s not much room for error to be honest. Especially if you get all those ingredients ready before you start cooking and keep an eye on it throughout. It’s just a bit of boiling, frying and mixing. You can’t go wrong!
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Just like my perfect homemade wedges, it only takes around 25-30 minutes to make from start to finish. There’s minimal chopping (thanks to the use of a mini chopper/blender) and the potatoes are being boiled at the same time as creating bags of flavour in another pan, to save even more time. You’ll be eating incredible Bombay potatoes sooner than you can say “Where did they go?!”
Oh man. YES! A thousand times yes. The thing I love most about Indian food is how much flavour there is! The combinations of spices and herbs never disappoint. Bombay aloo is no exception. It’s the side dish that packs a punch! Tender potatoes smothered in a tomato and onion based sauce with a huge spice kick – what’s not to love?!
Well, Bombay aloo does have lots of spices in it (and therefore flavour) but, if you mean heat? Then no, not really. This particular recipe isn’t hot at all. If you prefer a fiery kick, simply add more chilli powder to taste. After all, everyone has their own heat tolerance and preferences.
Actually, yes it is! It’s naturally gluten free, dairy free, nut free, vegetarian and vegan. All that and you didn’t even try! It’s a perfect dish that boasts TONS of flavour and is suitable for most diets. You’re basically winning at life if you make Bombay potatoes.
Not made Bombay Aloo before? Let me help you get it right first time with these helpful tips.
Here is what you will need to serve 4 as a side.
(For a printer friendly version, see the recipe card at the end of this post)
*Mine were approx 600g total weight and 10 x 8 cm in size
First, prepare those ingredients as listed above! This is the single most important thing you can do for this dish. You don’t want to have to stop cooking (or worse, burn something!) to chop an onion.
Great! Let’s go. Rinse the potato cubes (2 Medium Potatoes, peeled & diced into 1″ cubes) in cold water until it runs clear, then place them into a medium saucepan and cover with cold water.
Pop them over a high heat and bring to the boil. Once boiling, reduce to a gentle boil and cook for around 5-8 mins until just tender. PLEASE keep an eye on them! You don’t want them to be soft, just tender. Otherwise they will fall apart when you add them to the Bombay sauce.
As soon as they’re cooked, drain off the hot water and rinse them in cold water to stop the cooking process. Repeat once or twice until the potatoes no longer feel hot. Leave to one side until we need them.
Meanwhile, add the ginger (2 tsp, peeled & minced), garlic (3 cloves, peeled) and 1 of the tomatoes (1 x quartered) to a mini chopper or blender. Mix until really smooth then leave to one side until we need it.
Then heat the oil (2 tbsp sunflower oil) in a large saute or frying pan. When the oil is hot, add the onion (1 x small onion, peeled & diced) and fry for 4-5 minutes until soft and translucent.
Now it’s time for some serious flavour! Pour the tomato puree mixture we made earlier into the pan, then add all the spices (1 tsp Turmeric, 2 tsp Ground Coriander, 1 tsp Ground Cumin, 1 tsp Garam Masala, 1/2 tsp Chilli Powder) and a generous helping of salt to season.
Let bubble away, whilst stirring often, for 2 minutes or so until it smells super fragrant and has darkened in colour slightly.
Time for that last tomato (1 x cut into wedges). Add it into the pan then, whilst stirring well, cook for 3-4 minutes. You want the tomatoes to cook down and ‘smoosh’ into the sauce. Yes, that’s a technical term.
Finally – take the cooled, cooked potatoes and add them into the pan.
Give them a really thorough but gentle mix then cook, stirring carefully and occasionally, for 4-5 minutes. Just enough to heat the potatoes through again and allow all those incredible flavours to soak into them. Just don’t go too crazy stirring them or you could make them fall apart.
The final touch is to add in a handful of freshly chopped coriander. I highly recommend not skipping this part as coriander adds such a fresh and fragrant element to Bombay Aloo!
Et vous voila! Your work here is done. Step back, marvel at your masterpiece and give yourself a round of applause. You deserve it!
Seriously, if you serve up this flavour packed Bombay Aloo the next time you throw a dinner party, they will be begging you for the recipe! Just don’t forget to take a bow, you earned it : )
Will this CRAZY delicious Bombay Aloo be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
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*Mine were approx 600g total weight and 10 x 8 cm in size
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As featured on Southern Bite’s Meal Plan Monday #176
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