This easy Bombay Potatoes recipe is full of flavour! Bombay Aloo takes only 20 minutes and is the perfect side dish to accompany an Indian meal. These Indian spicy potatoes are vegan and gluten-free.
Whenever I feel like recreating an Indian takeout at home, I always prepare this easy dry Indian side dish alongside paneer jalfrezi and garlic and coriander naan . It is so good that sometimes I prepare it just as a main course!
What are Bombay Potatoes?
Bombay Potatoes are also known as Aloo Bombay, Bombay Aloo, Bombay Alu, Masala Aloo and Spicy Indian Potatoes.
It is a dry potato curry in which par-boiled potatoes are tossed and sauteed in a blend of Indian spices with onion and garlic.
Bombay Potatoes is a popular dish in Western countries as opposed to the Indian subcontinent. You can find Bombay Aloo on British Indian Restaurant menus as a side dish.
The recipe couldn’t be easier – just prepare the base whilst the potatoes are cooking and then mix everything together!
Ingredients for Bombay Potatoes
Full measurements can be found in the recipe card below
Potatoes – Bombay potatoes are prepared with cooked potatoes. If using large potatoes, chop them into large chunks and cook them. You can use leftover boiled potatoes if you have them. See more below on types of potatoes.
Onion – use white or red onions
Garlic – I have used fresh garlic cloves that are minced
Ginger – I have used fresh ginger
Green chilies – use HOT variety if you want a spicy curry.
Tomatoes – add either fresh chopped tomatoes or tomato puree to the onion and garlic mixture.
Ground spices : red chili powder, turmeric powder, ground cumin powder and ground coriander powder and garam masala. Alternatively, use curry powder for ease. I sometimes use my homemade curry powder or Madras Curry Powder
Black mustard seeds and cumin seeds – or use panch phoran (Indian five spice) You can make it without mustard seeds too.
Olive oil
Lemon juice or lime juice – use dry mango powder as an alternative
Fresh cilantro leaves (coriander leaves) as garnish
Optional
Curry leaves – these are more commonly used in authentic Indian food. If you have curry leaves lying around, by all means, add them to the hot oil with the mustard seeds otherwise omit.
Coriander seeds – add crushed coriander seeds along with cumin and mustard seeds.
Curry paste – to prepare bombay potatoes with curry paste, substitute all the powders for a spoon of curry paste
What type of potatoes are best for Bombay Potatoes?
The best bombay potato recipes use waxy potatoes over floury potatoes as floury potatoes can mash up.
For the states, go for yukon gold potatoes.
In the UK, you can use all rounder potatoes or red potatoes. You can of course use baby potatoes.
Peel and chop your potatoes into large chunks and cook before using in the recipe.
How to make Bombay Potatoes
Cooking the potatoes
I use the Instant Pot pressure cooker for my potatoes.
Place potatoes on the trivet and add 2 cups of water.
Pressure cook on high pressure for 1 minutes and immediately released the pressure.
You can use a stovetop pressure cooker also.
To cook on the stove top
In a large pot of water add cold water and the cut potatoes.
Bring to a rolling boil then cook until the potatoes are just tender. Do not overcook as they will cook again in the pan. If they are too soft, they’ll fall apart.
Drain and set aside.
Work quick as there is not much moisture in this recipe. Have all your ingredients prepped beforehand.
In a large non-stick frying pan or large skillet, heat oil on medium heat. Add oil generously as no extra water is added to the recipe.
Once the oil is hot, add the mustard seeds and the cumin seeds.
When you hear a crackle, add the onion, garlic, ginger and green chilli mixture and sauté on medium-high heat for 3-4 minutes.
Once the onion is golden brown, add tomato
After a minute add the spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. You may need a splash of water to stop the spices sticking.
If you want more gravy, add 1/2 cup of water here.
Toss in the cooked potatoes and switch to a low heat, add salt and allow the potatoes to warm through and absorb the flavours.
Switch off the heat and squeeze the lemon juice over. Garnish with chopped coriander/cilantro
How to serve Bombay Potatoes
As bombay aloo is a dry curry, I would suggest serving it alongside a curry with gravy such as Palak Paneer or Matar Paneer .
Masala Poppadoms and Raita or Indian Mint Sauce is the perfect sidekick.
They go great for BBQs too alongside Punjabi Samosa Puffs
My go-to drink is this Best Mango Lassi .
Serve as a snack with dollop of plain yogurt on top.
Storage
Store leftovers in an airtight container in the fridge and eat within 3-4 days.
I do not recommend freezing as the texture of the potatoes will change.
Bombay potatoes are great to make-ahead and serve later. To reheat, place in the microwave or stove top with a little water to revive the potatoes. You can also eat them cold.
More Indian Side Dish Recipes
Indian Onion Chutney
Indian Rotli (Roti)
Spinach Dal
Kashmiri Bhindi (Okra sabji)
Indian Vegetable Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bombay Potatoes
Equipment
- 1 Large Pan or Instant pot
- 1 Large frying Pan
Ingredients
- 500 grams potatoes peeled and cut into 2-3 cm cubes
- 1 large onion finely chopped
- 4 cloves garlic crushed or puree
- 2 small green chilli medium or hot crushed
- 1 inch root ginger crushed
- 1 large tomato chopped or 1/2 cup tinned chopped tomatoes
- 1 teaspoon chili powder red
- 1 tesapoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 teaspoon lemon juice
- 1 teaspoon mustard and cumin seeds
- 1 tablespoon Olive oil
Garnish
- 3 tablespoon cilantro leaves coriander
Instructions
Boil the Potatoes (stovetop)
- Boil the potatoes in water for about 10 minutes or until cooked through but not completely falling apart. 500 grams potatoes
Cook the Potatoes in Instant Pot
- Place potatoes on the trivet and add 2 cups of water.
- Pressure cook on high pressure for 1 minutes and release pressure immediately
- Drain the water and set aside.
- You can use a stovetop pressure cooker also.
- Heat oil in large pan, add mustard seeds and cumin seeds. 1 teaspoon mustard and cumin seeds, 1 tablespoon Olive oil
- When you hear a crackle, add the onion, garlic, ginger and green chilli mixture and sauté on medium-high heat for 3-4 minutes. 1 large onion, 4 cloves garlic, 2 small green chilli, 1 inch root ginger
- Add the chopped tomatoes and cook for a further minute 1 large tomato
- Add the spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. You may need a splash of water to stop the spices sticking. 1 teaspoon chili powder, 1 tesapoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon garam masala
- Toss in the cooked potatoes and switch to a low heat and allow the potatoes to warm through and absorb the flavours.
- Switch off the heat and squeeze the lemon juice. 1 teaspoon lemon juice
- Serve in a serving bowl/dish and sprinkle freshly chopped coriander leaves. 3 tablespoon cilantro leaves
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bombay Potatoes
Equipment
- 1 Large Pan or Instant pot
- 1 Large frying Pan
Ingredients
- 500 grams potatoes peeled and cut into 2-3 cm cubes
- 1 large onion finely chopped
- 4 cloves garlic crushed or puree
- 2 small green chilli medium or hot crushed
- 1 inch root ginger crushed
- 1 large tomato chopped or 1/2 cup tinned chopped tomatoes
- 1 teaspoon chili powder red
- 1 tesapoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 teaspoon lemon juice
- 1 teaspoon mustard and cumin seeds
- 1 tablespoon Olive oil
Garnish
- 3 tablespoon cilantro leaves coriander
Instructions
Boil the Potatoes (stovetop)
- Boil the potatoes in water for about 10 minutes or until cooked through but not completely falling apart. 500 grams potatoes
Cook the Potatoes in Instant Pot
- Place potatoes on the trivet and add 2 cups of water.
- Pressure cook on high pressure for 1 minutes and release pressure immediately
- Drain the water and set aside.
- You can use a stovetop pressure cooker also.
- Heat oil in large pan, add mustard seeds and cumin seeds. 1 teaspoon mustard and cumin seeds, 1 tablespoon Olive oil
- When you hear a crackle, add the onion, garlic, ginger and green chilli mixture and sauté on medium-high heat for 3-4 minutes. 1 large onion, 4 cloves garlic, 2 small green chilli, 1 inch root ginger
- Add the chopped tomatoes and cook for a further minute 1 large tomato
- Add the spice powders - red chilli powder, turmeric, ground cumin coriander and garam masala. You may need a splash of water to stop the spices sticking. 1 teaspoon chili powder, 1 tesapoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon garam masala
- Toss in the cooked potatoes and switch to a low heat and allow the potatoes to warm through and absorb the flavours.
- Switch off the heat and squeeze the lemon juice. 1 teaspoon lemon juice
- Serve in a serving bowl/dish and sprinkle freshly chopped coriander leaves. 3 tablespoon cilantro leaves
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My version of zucchini curry is prepared with basic Indian spices and is a dry sabzi. It’s a simple recipe that can be prepared in less than 20 minutes.
Think of curry and you think of a spicy, robust gravy that’s heaving with spices and lots of onion and garlic.
Well, this curry isn’t anything like that.
I was running out of ideas for a mid-week dinner and only had a packet of courgette in the fridge. Because of how delicate the vegetable is, I’ve associated it with salads like this zucchini ribbon salad or a light snack like air fryer zucchini fries .
Basically I wanted the flavour of the courgette to come through and not over power so I decided to make a curry recipe that’s made without onion or garlic . And I’ve only used basic spice powders. If you do not have the individual spices to hand, you can use curry powder instead.
I finish with a bit of sugar and lemon juice. If you’ve seen my Gujarati recipes, you’ll know that so many vegetable shaak also have these. The lemon juice gives a little tang and the sugar just brings all the flavours together. Don’t worry, I don’t actually sweeten the curry.
I love that it’s one-pot and all you need to do is a bit of chopping. Generally I make it as a light main but it also works as an easy side dish.
The ingredients … see, pretty simple!
How to make Indian Zucchini Curry
Begin by preparing all of your ingredients. This recipe cooks fast so I like to have all ingredients ready before starting.
Heat a oil in a heavy bottomed pan on medium heat. Once hot, add a teaspoon cumin seeds and wait until you hear a sizzle.
Add the sliced courgettes and the spice powders.
Season with salt and cook the curry without the lid. This allows the moisture to escape and prevent the sabji from becoming soggy.
Stir fry on medium-high heat until the courgettes are golden brown and tender. Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.
Once done add sugar and lemon and mix well.
Tips
Add a splash of water to prevent the spices from burning but do not add much water or else the curry will become mushy. The water content from the courgette may be enough.
If the curry is too watery, you can cook off the excess water or add in a small amount of roasted chickpea flour (gram flour) to absorb the moisture.
The curry can also be prepared in the Instant Pot but I would stick to the above method on saute mode rather than pressure cook at high pressure as the zucchini can easily become mushy.
Serving suggestions
It’s best paired with round and soft Gujarati rotlis or make chapati made with multigrain atta .
For a complete and well balanced meal, serve as a side dish with daal , boiled basmati rice and Indian kachumber salad . My favourite is this Takeaway style Pilau Rice .
Naan is also an option but I think this curry may be too dry.
Storage
Store leftovers in an airtight container and keep in the fridge up to 3 days. Reheat in the microwave or stovetop.
I do not recommend freezing as the frozen curry will loose its texture.
Other Indian recipes
Dum Aloo – Bombay potato curry
Authentic Chana Masala – chickpea curry
Aloo Lauki – bottle gourd curry
Brinjal Bhaji – Indian aubergine curry
Tindora nu Shaak – Ivy Gourd Sabzi
Indian Vegetable Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Zucchini Curry (Indian Courgette Curry)
Equipment
- 1 pan
- 1 Knife
- 1 Chopping board
- 1 Spatula
Ingredients
- 500 gram zucchini
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder red
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tesapoon sugar optional
- 1 teaspoon lemon juice optional
- salt to taste
Instructions
- First throughly wash and clean zucchini under running water. 500 gram zucchini
- Pat dry using clean kitchen towel or paper.
- Chop them using sharp knife.
- Heat oil in a pan, add cumin seeds, let it sizzle a bit. 3 tablespoon oil, 1 teaspoon cumin seeds
- Now carefully add chopped courgette in to the hot oil and spice powders along with salt. 1 teaspoon chili powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder
- Mix well and stir fry on medium-high heat until the courgettes are golden brown and tender.
- Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.
- Add sugar and lemon juice, mix and serve hot. 1 tesapoon sugar, 1 teaspoon lemon juice
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
