As an Amazon Associate I earn from qualifying purchases.
These Bombay potatoes are a must for anyone who enjoys Indian cuisine.
It’s funny. I used to be a die-hard Mexican food fan (I still am!). But the more I learn about plant-based cooking, the more I appreciate and enjoy Indian flavors. I’ve loved Indian food for a long time now. But I’ve never had a genuine appreciation for all the different flavor profiles from all the different regions of India.
What Are Bombay Potatoes?
Bombay potato, (sometimes called Bombay aloo or aloo (alu) Bombay), is an Indian dry dish prepared using potatoes that are cubed, boiled and then fried, and is flavored with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder salt and pepper. Onion, tomatoes and tomato sauce are sometimes used as ingredients. Bombay potato can also be served as a side dish, rather than as a main course. (source)
This wonderful dish came about after I tried a packaged version from the health food store. The stuff from the store fell short in flavor, but I recognized just how good it could be if it were homemade. So I gave it a shot.
Traditionally, most Bombay potato recipes are cooked dry (sautéed). I made mine slightly different to help cut back on the fat content. So, while traditionally, you would cook the potatoes first and then fry them, with this recipe, you’ll be boiling them for the most part. (Although you do sauté them initially with the onions for flavor).
Add one or several of the following ingredients to make the flavor profile even more robust.
- Red chili powder – start with a half teaspoon and go up from there to taste.
- Curry powder
- Fresh cilantro for garnish
- A splash of lemon juice – Stir in just after turning off the heat at the end of cooking.
- Yogurt – Add a dollop to the top when serving or stir about a half cup into the finished potato mixture.
- Cayenne pepper – start with a quarter teaspoon and move up from there to taste.
- Fresh coriander – Start with a half teaspoon and move up from there to taste.
- Fresh chilies – I do not recommend chili powder.
- Follow the directions for covering these potatoes when cooking. Because they are not pre-cooked, they must be covered to cook thoroughly. They should be fork-tender when done.
- Serve this over a bed of cooked brown rice for a complete protein (beans and rice).
- For a lighter meal, serve without grains and pair with a salad.
The Biggest Recipe Tip For Bombay Aloo!
When piping hot, serve it over rice and stir in a pat of butter. The flavor is next level!
About The Ingredients
White potatoes – Yellow potatoes work too.
Yellow onions – White onions will work too.
Oil – Use whatever oil you are comfortable using. I used olive oil.
Large garlic cloves – Or you can use garlic granules or powder. If you use granules or powder, add it with the other spices.
Canned diced tomatoes – Including the juice. Do not drain them.
Salt – Any type you are comfortable using.
Ground ginger powder
Ground coriander powder
Ground cumin powder
Ground turmeric powder
Vegetable broth – No sugar added.
Canned chickpeas – No sugar added.
How To Make Bombay Potatoes
In a large pot, combine the potatoes, onions and oil. Saute until the onions are translucent.
Stir in the garlic and cook for one more minute, stirring constantly.
Pour in the diced tomatoes with their juice. Add the salt, ginger, coriander, cumin and turmeric. Stir well, then pour in the vegetable broth.
Cook uncovered until the liquid reduces to the level of the potatoes, then cover and continue to cook until the potatoes are cooked through. (about 10-20 minutes depending on how large or small you diced them.) Stir in the chickpeas and adjust the salt to your liking.
Serve by itself with a green salad or over a bed of cooked brown rice.
Store leftovers in the fridge for up to five days.
Freeze in an airtight container for up to 5 months.
Reheat in a microwave or on the stovetop. On the stovetop, you may need to add a little extra broth.
More Healthy Indian Recipes
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
- 1 lb. white potatoes (diced about 1/2 inch)
- 1 cup diced yellow onions
- 2 tbsp. oil
- 6 large garlic cloves (minced)
- 28 oz. can diced tomatoes (do not drain)
- ½ tsp. salt
- ½ tsp. ground ginger
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 2 tsp. ground turmeric
- 1 cup vegetable broth
- 15 oz. canned chickpeas (no sugar added)
- In a large pot, combine the potatoes, onions and oil. Saute until the onions are translucent.
- Stir in the garlic and cook for 1 more minute, stirring constantly.
- Pour in the diced tomatoes with their juice. Add the salt, ginger, coriander, cumin and turmeric. Stir well, then pour in the vegetable broth.
- Cook uncovered until the liquid reduces to the level of the potatoes, then cover and continue to cook until the potatoes are cooked through. (about 10-20 minutes depending on how you diced them.) Stir in the chickpeas and adjust the salt to your liking.
- Serve by itself with a green salad or over a bed of cooked brown rice.
This post from the Gracious Pantry archives, originally posted on 11/11/2018.