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Bombay Potatoes (Bombay Aloo)

Bombay Potatoes
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A quick and flavorful Indian potato dish, Bombay Potatoes (or Bombay Aloo), features tender potatoes tossed in a vibrant blend of spices. This easy recipe works wonderfully as a side dish or filling for wraps and pairs well with rice or naan. Perfect for weeknight dinners or festive meals!

Ingredients

Scale

Potatoes:

  • 1 lb baby potatoes (or regular potatoes, cut into 1-inch chunks)
  • 2 tsp salt
  • Water, enough to cover the potatoes

Masala (Spiced Sauce):

  • 3 tbsp oil (vegetable or avocado oil)
  • 1 tsp mustard seeds (sarson)
  • ¼ tsp fenugreek seeds (methi dana), optional
  • 1 tsp cumin seeds (jeera)
  • ¼ tsp asafoetida (hing), optional for gluten-free
  • 1 tsp crushed fennel seeds (saunf)
  • 1 tsp crushed coriander seeds (dhaniya)
  • 10–12 curry leaves
  • ½ cup finely chopped red onions
  • 1 tsp grated ginger (fresh)
  • 2 tsp chopped green chilies (adjust spice level)
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder (or paprika for mild heat)
  • ½ tsp salt (taste and adjust)
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro (coriander leaves)

Instructions

Step 1: Boil the Potatoes

  1. Pressure Cooker: Add the potatoes, salt, and enough water to cover them. Cook for 2 whistles. Let cool before peeling, if desired.
  2. Instant Pot: Use the pressure cook functionality for 4 minutes on high with natural pressure release for 10 minutes.
  3. Stove Top: Boil in salted water until fork-tender (about 10–12 minutes). Drain and cool.
    Pro Tip: Leave the potato skins on for extra flavor and nutrition.

Step 2: Make the Masala

  1. Heat oil in a skillet over medium-high heat until shimmering.
  2. Add mustard seeds, fenugreek seeds, cumin seeds, and asafoetida. Let them sizzle for 5 seconds.
  3. Stir in fennel, coriander seeds, and curry leaves. Cook for another 5 seconds.
  4. Toss in the chopped onions. Sauté until golden brown (about 5 minutes).
  5. Add ginger and green chilies. Sauté for 1–2 minutes until fragrant.
  6. Combine coriander powder, turmeric powder, chili powder, and salt. Cook for 10–15 seconds, stirring to release the spices’ aroma.
  7. Pour in ½ cup water to deglaze the pan and create a light, flavorful sauce.

Step 3: Finish the Dish

  1. Add the boiled potatoes to the skillet. Gently toss to coat them in the masala evenly.
  2. Cook uncovered for 3–4 minutes, stirring occasionally to prevent sticking.
  3. Drizzle lime juice over the potatoes. Mix well.
  4. Garnish with freshly chopped cilantro before serving.
    Common Mistake: Overcooking at this stage can make the potatoes mushy, so keep an eye on them!

Notes

Serving Suggestions

  • Serve hot as a side with steamed rice, naan, or chapati.
  • Use as a filling for wraps, sandwiches, or pita bread.

Tips & Tricks

  • Spice Adjustment: Reduce chili powder or green chilies for a milder dish. Add cayenne for extra heat.
  • Fancy Variation: Add roasted cashews or garnish with fried onions for a richer flavor.
  • Add Veggies: Toss in peas or cauliflower for a twist.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a skillet with a tiny splash of water to prevent sticking.
  • For freezing, transfer cooked Bombay Potatoes to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge overnight before reheating.

Find it online: https://indianrecipe.info/bombay-potatoes/