Bombay Potatoes Recipe

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.

Clean Eating Bombay Potatoes Recipe

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).

Clean Eating Bombay Potatoes Recipe

Optional Additions

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.

Recipe Tips

  1. 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.
  2.  Serve this over a bed of cooked brown rice for a complete protein (beans and rice).
  3. 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

Potatoes and onions in oil in a large pot.

In a large pot, combine the potatoes, onions and oil. Saute until the onions are translucent.

Minced garlic added to potatoes and onions in a large pot.

Stir in the garlic and cook for one more minute, stirring constantly.

Spices and diced tomatoes added to a large pot of potatoes, garlic and onions.

Pour in the diced tomatoes with their juice. Add the salt, ginger, coriander, cumin and turmeric. Stir well, then pour in the vegetable broth.

Cooked Bombay Potatoes in a large pot.

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.

An overhead view of a bowl filled with Bombay Potatoes.

Serve by itself with a green salad or over a bed of cooked brown rice.

Storage

Store leftovers in the fridge for up to five days.

Freezing

Freeze in an airtight container for up to 5 months.

Reheating

Reheat in a microwave or on the stovetop. On the stovetop, you may need to add a little extra broth.

More Healthy Indian Recipes

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Clean Eating Bombay Potatoes Recipe

Bombay Potatoes

A delicious dish you can eat by itself or over rice!
5 from 7 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings (approximately)
Calories: 203kcal

Ingredients

  • 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)

Instructions

  • In a large pot, combine the potatoes, onions and oil. Saute until the onions are translucent.
    Potatoes and onions in oil in a large pot.
  • Stir in the garlic and cook for 1 more minute, stirring constantly.
    Minced garlic added to potatoes and onions in a large pot.
  • Pour in the diced tomatoes with their juice. Add the salt, ginger, coriander, cumin and turmeric. Stir well, then pour in the vegetable broth. 
    Spices and diced tomatoes added to a large pot of potatoes, garlic and onions.
  • 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.
    Cooked Bombay Potatoes in a large pot.
  • Serve by itself with a green salad or over a bed of cooked brown rice.
    Bombay Potatoes in a bowl sitting on a striped cloth.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 203kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 744mg | Potassium: 747mg | Fiber: 7g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 31mg | Calcium: 92mg | Iron: 3mg

This post from the Gracious Pantry archives, originally posted on 11/11/2018.

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12 Comments

  1. Boyd Kobe says:

    5 stars
    so yummy and so healthy I just got to try them all. I am always lost for ideas. thanks for sharing

    1. The Gracious Pantry says:

      Boyd – My pleasure! I hope you enjoy them!

  2. 5 stars
    These were so good I ended up eating them straight from the pan! The kids loved them too, which is always a huge plus

  3. 5 stars
    I’ve been looking for a healthier potato option that the whole family can enjoy, and this is it! The spice blend and the mixture of potatoes and chickpeas is absolutely delish. Will be making again!

  4. Genevieve says:

    5 stars
    This was so delicious! I absolutely loved the blend of spices and will be bookmarking this to make again.

  5. 5 stars
    I loved it! So healthy and delicious. Went well with hot rice!

    1. Yuri – Wonderful! Yes, I love this with rice and a pat of butter. So glad you enjoyed it too! ๐Ÿ˜€

  6. 5 stars
    I no longer live anywhere near an Indian restaurant so I am always on the hunt for delicious Indian cuisine inspired recipes I can make at home. I LOVED these potatoes so much. I served them with basmati rice, butter chicken, and homemade raita.