Bombay Potatoes, also known as Bombay Aloo, are a simple yet flavorful Indian dish that’s hard to resist. Imagine soft, golden potatoes coated in a blend of aromatic spices. Delicious, right? This recipe is a staple in Indian homes and a hit at restaurants everywhere.

Here’s a fun fact: Potatoes weren’t always part of Indian cuisine. They arrived thanks to the Portuguese and gained popularity during British rule. Over the years, this versatile veggie became a go-to ingredient in many Indian dishes—this one included!

The best part? Bombay Potatoes are super adaptable. Serve them with rice or naan, stuff them in wraps, or enjoy them as a side dish. It’s comfort food with a punch of bold spices. My version keeps things simple while making sure every bite is packed with flavor.

Recipe at a Glance

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 (side dish)
• Skill Level: Easy

What You’ll Need:

• A pressure cooker or Instant Pot (for boiling potatoes)
• A good skillet or frying pan
• A chopping board and knife
• Optional: A blender (if you want a smoother sauce)

Pro Tips for Prepping:

• Boil the potatoes ahead of time and store them in the fridge for up to 2 days.
• Pre-measure the spices and chop your onions, garlic, and ginger to save time.

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Ingredients

For the Potatoes:

• 1 lb baby potatoes, or regular potatoes cut into 1-inch chunks
• 2 tsp salt
• Enough water to boil the potatoes

For the Spiced Masala (Sabji):

• 3 tbsp oil (vegetable or avocado)
• 1 tsp mustard seeds
• ¼ tsp fenugreek seeds (optional)
• 1 tsp cumin seeds
• ¼ tsp asafoetida (skip for gluten-free)
• 1 tsp crushed fennel seeds
• 1 tsp crushed coriander seeds
• 10–12 curry leaves
• ½ cup chopped red onions
• 1 tsp grated ginger
• 2 tsp chopped green chilies (adjust to taste)
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp Kashmiri chili powder (or paprika for less heat)
• ½ tsp salt (or to taste)
• 1 tbsp lime juice (freshly squeezed)
• 2 tbsp fresh cilantro, chopped

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Step-by-Step Directions

Step 1: Boil the Potatoes

• Pressure Cooker: Add washed potatoes, salt, and enough water to cover them. Pressure cook for 2 whistles. Let them cool before peeling.
• Instant Pot: Pressure cook potatoes with salt and water for 4 minutes. Let the pressure release naturally for 10 minutes. Cool under cold water and peel, if desired.

Tip: Keep the skins on if you like a little extra texture!

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Step 2: Make the Masala

1. Heat oil in a skillet over medium-high heat.
2. Add mustard, fenugreek, cumin, asafoetida, fennel, and coriander seeds. Let them sizzle for 5 seconds.
3. Toss in curry leaves and chopped onions. Sauté for about 5 minutes until the onions turn golden.
4. Add ginger and green chilies. Stir for a minute, breathing in the amazing aroma.
5. Sprinkle in coriander, turmeric, chili powder, and salt. Cook for 10 seconds, stirring constantly.
6. Add ½ cup water to deglaze the pan and create a light sauce.

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Step 3: Combine and Finish

1. Add your boiled potatoes to the masala. Stir well to coat every piece in the spiced goodness.
2. Cook uncovered for 3–4 minutes, stirring occasionally so nothing sticks to the pan.
3. Drizzle lime juice over the dish and give it a final toss.
4. Garnish with fresh cilantro before serving.

Pro Tip: Taste the masala as you go. Adjust the seasoning if something feels off—you’re the boss of your kitchen!

How to Customize

Make It Your Own:

• Not a fan of spicy food? Cut back on the chili powder or use paprika instead.
• Want more heat? Add extra green chilies or a pinch of cayenne.
• Feeling fancy? Toss in some roasted cashews or fried onions for extra richness.

Add More Veggies:

Experiment with peas, cauliflower, or carrots if you’re in the mood for variety.

Dietary Notes:

• Gluten-Free: Skip the asafoetida or use a gluten-free substitute.
• Vegan: It’s naturally vegan, so no changes needed!

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Serving and Storing

How to Serve

• Best enjoyed hot with rice, naan, or chapati.
• Also makes a great filling for wraps or sandwiches.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet with a splash of water or microwave on low power.

Freezing Option

Freeze cooled Bombay Potatoes in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

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Bombay Potatoes are proof that humble ingredients can make the tastiest dishes. Try this recipe out the next time you want something easy, comforting, and packed with flavor. Trust me, you’ll love every bite!

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