For the Most Flavorful Potatoes Ever, Make Bombay Potatoes

Open my fridge at any given time, and you’ll find boiled potatoes ready and waiting. That way I can whip up this Bombay aloo (Bombay potatoes) recipe stat. These spiced potatoes are so easy to make that they regularly fit into my midweek meals. 

There is a common misconception that Indian cuisine is laborsome and complicated. This Bombay aloo recipe is the perfect example of a classic Indian dish that’s quick and easy to make. After boiling the potatoes, the recipe comes together in a flash.

Bombay potatoes (also known as Bombay aloo or masala aloo) is traditionally a dry (“sookha” in Hindi) dish filled with spices like cumin, turmeric, chili powder, and garam masala. However, there are a lot of variations to this recipe. I kept my recipe traditional and easy to whip up at home.

How I Serve Bombay Potatoes

The best way to serve this dish is steaming hot with fresh cilantro, cold yogurt, and hot rotis. Bombay aloo also pairs well with jeera rice (cumin rice), raita, and papadam. I have enjoyed these potatoes with grilled chicken breast and salad to make a quick wholesome meal. 

For a simple hot appetizer, serve the potatoes with thick Greek yogurt, mint chutney, and chopped roasted peanuts (with toothpicks for easy access). 

Tips for Making the Best Bombay Aloo

• Choose your potatoes wisely. This recipe uses baby potatoes for convenience. Growing up in Bombay, we almost never had access to baby potatoes, so we would cut large potatoes into quarters. That works, too! 
• Don’t overcook the potatoes. Just parboil them; they will finish cooking in the pan with the masala later.
• Adjust the spiciness to your taste. if you do not like spice, avoid the green chili and reduce the Kashmiri chili powder by half. You can swap the Kashmiri chili with cayenne pepper.
• Fresh lime juice and cilantro are a must. These fresh, vibrant ingredients cut through the spice and add freshness to the potatoes. You can use a combination of mint leaves and dill with the cilantro if you like. If you don’t have lime handy, swap for lemon.

Potato Party

• Fondant Potatoes
• Twice Bake Potatoes
• Crash Hot Potatoes
• Hasselback Potatoes
  

Prepare the potatoes:

If the baby potatoes are more than 2 inches across, cut them in half. Transfer the potatoes to a medium pot. Add 1 teaspoon salt and 1/2 teaspoon turmeric. Pour enough water to cover the potatoes by about 1 inch, cover with a lid, and bring to a boil over medium-high heat. 

Once boiling, remove the lid and reduce the heat as needed to maintain a boil. Cook the potatoes until a knife is easily able to pierce the potatoes but they are not completely soft, 10 to 15 minutes. Reserve 1/2 cup of the cooking liquid, then drain the potatoes.

Pan fry the potatoes:

In a large skillet over medium-high heat (cast-iron or nonstick work well here), add the oil. Once hot, add the drained parboiled potatoes. Pan-fry the potatoes, stirring often, until golden brown, 2 to 4 minutes. Transfer the potatoes to a plate, leaving as much oil as you can in the pan.

Make the masala:

In the same skillet over medium-low heat, add the cumin and mustard seeds and let them start to sizzle—you will hear a crackling sound. Add the onion, serrano pepper, ginger, and garlic. Stir well and let cook for 1 minute. 

Add the remaining 1 teaspoon salt (or to taste), 1/2 teaspoon turmeric, garam masala, cumin, Kashmiri chili powder, and coriander, and stir to combine. Add the tomato paste, stir well, and add the 1/2 cup of reserved cooking liquid. Increase the heat to medium and let the mixture simmer so a little of the liquid evaporates and the spices and tomato paste are fully incorporated, 1 to 2 minutes.

Finish and garnish the potatoes:

Stir the potatoes into the masala mixture. Sauté until the potatoes are tender and the masala has thickened and coated the potatoes, 3 to 4 minutes. 

Remove from the heat and stir in the lime juice, taste, and adjust the seasoning as needed. Garnish with fresh cilantro and serve with yogurt and roti, if desired.

Transfer the leftovers to an airtight container and store in the fridge for up to 4 days. Reheat in the microwave as needed before serving.