The Bombay potatoes or the Bombay aloo are the best Indian spiced roasties. It is the perfect pair with any curry recipe and can spice up your Sunday lunch.
No curry lunch or dinner will be perfect without these Bombay potatoes. Bombay potatoes are one of the best Indian side dishes you have ever tried. Most of the recipes call for frying the Indian spiced over the potatoes but I have chosen the easier and healthier option of roast Bombay potatoes.
This recipe is full of flavor and fairly easier to prepare. This is pretty much a snack that you can serve on any occasion. They are soft on the inside and crispy on the outside and come together within 30 minutes. It remains fresh in the refrigerator for a week.
Here, I am going to show you all the step-by-step methods along with the ingredients of the Indian Bombay potato recipe.
Table of Contents
What are Bombay potatoes?
Bombay potatoes are an Indian cuisine side dish made from potatoes, onion, and spices. This dish is very much popular all over India and there are many variations.
Bombay potatoes get their name from the UK. In India, It is called aloo sabzi, where sabzi means sauté of vegetables.
To prepare it, you need to take parboiled potatoes and spice them up with some Indian spices. Then these potatoes need to pan fry to get a crispy texture. It is served with flatbread like naan, roti, chapatti, etc. You can eat it with rice too.
Why will you love this recipe?
- This Bombay aloo recipe uses a few simple ingredients and it takes 30 minutes to come together. So, it is a perfect dish for a quicker meal.
- This delicious Indian recipe will enhance your taste buds with a soft, tender, smooth inside and crispy exterior texture.
- This dosh remains fresh in the refrigerator for a week.
What are the ingredients of the Bombay potatoes recipe?
Spices are the best secret of the Bombay Potatoes recipe.
- Cumin is the best key ingredient in making Bombay potatoes. You can also use cumin powder if you don’t have cumin seeds.
- Root ginger,
- 3 garlic cloves, peeled
- 1 tsp. mustard seeds
- 1 large onion, roughly chopped
- 2 tsp. ground coriander
- 1 tsp. chili powder
- 1 tsp. garam masala
- Chopped, a handful of coriander leaves
- Salt to taste
- 5 tbsp cooking oil
- Turmeric
- Lastly, the most important ingredients are potatoes: 8 to 10 medium-sized potatoes, peeled and cut into small chunks
- Tomatoes
Some extra tips:
- You can use 1 tbs. chili flakes to the spices
- You can use cherry tomatoes to the potatoes in the pan before coating them with spices and oil.
What types of potatoes are best for the Bombay potatoes recipe?
The Bombay potatoes recipe starts with the potato. You can use waxy potatoes like Yukon gold or charlotte for making this recipe. Potatoes can break up easily after boiling.
However, my easy Bombay potatoes recipe roasts the potatoes so you can use a floury variety that results in a crispy outside and fluffy and soft inside.
You can also use Maris Piper potatoes but the floury variety goes perfectly well.
If the main crop potatoes are out of season, then you can use the new potatoes too. This recipe will go with them very well.
How to make Bombay potatoes–
Step 1: Bring a pot of water to a boil. Once the water in the pan gets starting to boil, you need to add the small pieces of potatoes. Then add a small pinch of turmeric into the boiling water. It may take 10 minutes to parboil the potatoes. But, the timing of the parboiling of the potatoes may vary.
Step 2: While the potatoes are boiling you need to make a paste of tomatoes, ginger, and chili peppers.
Step 3: put a pan for heating on the gas. Add cooking oil and then eventually add all the spicy ingredients such as cumin seeds, and mustard seeds, and lets them splutter for a while.
Step 4: then on the pan add onion and sauté it for just a minute. Add ginger garlic paste and sauté it for another few minutes.
Step 5: Now, you need to add all the spices like coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt as per taste. Roast the spices together for a minute.
Step 6: pour the diced potatoes with the curry paste that you have prepared before. Then add some splash of water. Stir well and cook for another 6 to 8 minutes.
Step 7: Lastly, add a handful of coriander leaves for garnishing this dish. And turn off the flame. Your Bombay potatoes are ready to be served. You can pair it with butter nan, chapatti, or roti.
FAQ
Is Bombay potato healthy?
Yes, Bombay potatoes are a healthy recipe. Potatoes are very much waist-friendly until they are smothered in butter or oil. In this above recipe, the potatoes get an additional boost of healthfulness from the incredible and flavorful spices.
Is saag aloo the same as Bombay potato?
No, saag aloo is a different dish than Bombay potato. In saag aloo, the main ingredients are spinach and newly cropped potatoes whereas, in Bombay potato, the main ingredient is potatoes. Saag aloo is a beautiful side dish of Indian cuisine as the Bombay potato. But, the texture, color, and taste are different.
What is the other name of the Bombay potato?
Bombay potato is sometimes referred to as Bombay aloo (alu). It is an Indian dish prepared by using potatoes (alu); cut into cubes, parboiled, and roasted with some flavorful spices. It is a side dish that can be served with Nan, roti, and chapattis.
Where can I eat Bombay potatoes?
There are plenty of restaurants in the United Kingdom that serve Indian cuisines including Bombay potatoes. Some of these restaurants are Bombay night restaurants, Bombay eating house, Bombay Central, Bombay street food, Bombay cottage, Bombay grill, and so on.
Wrap up:
These days, Bombay potatoes are prepared by simply spiced with curry powder and pan-fried with tomatoes to get the delicious, golden brown potato dish. This preparation is great with dal or rice.
You can serve this dish with some Indian pickles and coriander leaves. You can also serve this Bombay potato dish with any western dish. It will be great if you pair this dish with sprouted mug bean burgers.
