Bombay Potatoes Recipe: Restaurant-Style Spiced Potatoes

These easy, flavorful Bombay potatoes (Bombay aloo) take a bit of time to prepare, but the rich spiced sauce and tender potatoes are well worth it.

All you need is a food processor or blender and a large frying pan—no separate boiling or roasting required. Cooking everything in one pan helps the potatoes soak up the sauce, delivering more concentrated flavor with every bite.

This recipe is vegan and vegetarian, making it a great option for dairy- or egg-free diets or for a satisfying meatless meal.

There’s some debate about the dish’s origins—whether it began in Goa, Mumbai, or the UK. I’ve eaten many versions across India, often as a dry curry or with just a little sauce. This version leans toward a thicker, saucier finish that clings beautifully to the potatoes.

The sauce is perfect for mopping up with warm roti or naan, or spooning over fragrant basmati rice. Bombay potatoes usually serve as a side but work well as the star of a simple meal alongside a cooling raita or another curry.

Pair them with an onion raita or a chickpea and spinach curry, or a creamy coconut chickpea curry for a memorable feast.

Is it spicy?

No — this is a mildly spiced dish. The only ingredient that brings any heat is smoked paprika, and its warmth is gentle. If you want more heat, add a quarter teaspoon of cayenne with the other spices for mild-medium heat; use half a teaspoon if you prefer it very hot.

Which potatoes to use

Baby or fingerling potatoes are easiest: they don’t need peeling and can be halved or quartered depending on size. If you don’t have baby potatoes, choose thin-skinned varieties and cut them into roughly 3/4-inch pieces. Peel only if the skin is thick.

How to make it

Though straightforward, the recipe has several steps. Refer to the process photos if you need visual guidance. Start by prepping your ingredients so everything is ready when you need it.

Chop the tomatoes and scrub the potatoes. Halve 1.5-inch baby potatoes; larger potatoes can be cut into three pieces. Slice one onion lengthwise into thin strips.

Heat the sunflower oil (or another neutral oil such as grapeseed or canola) in a large frying pan over medium-high. When the oil is hot, add the sliced onion and halved potatoes and fry for about eight minutes, stirring frequently, until the onions are browned and the potatoes show some crisped edges.

While the potatoes cook, peel garlic and ginger and add them to a blender or food processor with the remaining onion, tomato paste, Dijon mustard (optional), and the cilantro stems. Blend on high, adding 1–2 tablespoons of water if needed, to form a smooth puree.

Pour the puree into the pan with the potatoes and onions, mix well, and fry for five minutes, stirring to prevent sticking. Add cumin, turmeric, smoked paprika, curry powder, and ground coriander, stir, and cook for one minute to bloom the spices.

Stir in the chopped tomatoes and salt, then fry for about eight minutes until the tomatoes break down into the sauce. Add one cup (240 ml) of water and mix until a loose sauce forms. When it begins to bubble, lower the heat to medium, cover, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.

Finish by stirring in garam masala, lemon juice, and optional sugar to balance the tang. Cook for one minute more, taste, and adjust sweetness (up to two teaspoons) if desired. If the sauce needs thickening, simmer uncovered a few minutes; to loosen it, add water a tablespoon at a time.

Serve hot, sprinkled with chopped cilantro leaves and an optional drizzle of raita or yogurt. Best enjoyed with steamed basmati rice, naan, or roti alongside other dishes if you like.

Delicious. Enjoy!

Leftovers

Store leftovers in the refrigerator for up to four days. Reheat in the microwave for two to three minutes on high, or reheat on the stovetop in a dry pan over medium heat. The sauce may thicken as it sits; loosen it with a tablespoon or two of water while reheating if needed.

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📖 Recipe

Yield: 4 large side servings

Easy Bombay Potatoes (Bombay Aloo)

These delicious Bombay potatoes take a little time to prepare but are really easy and so delicious that they are absolutely worth it.

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Ingredients

• 4 large tomatoes
• 20 oz new potatoes (about 565 g)
• 2 onions, divided
• 3 tablespoons sunflower oil (or canola or grapeseed)
• 4 cloves garlic
• 1-inch piece of ginger
• 1 bunch cilantro
• ½ teaspoon Dijon mustard (optional)
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 cup water
• ½ teaspoon garam masala
• 1 tablespoon lemon juice
• 2 teaspoons sugar (optional)

Instructions

1. Chop the tomatoes, scrub and dry the potatoes, and peel and slice one onion into thin strips.
2. Heat oil in a large frying pan over medium-high and add the potatoes and sliced onion. Stir often and fry for about 8 minutes until browned.
3. While the potatoes cook, blend the garlic and ginger (peeled), remaining onion, tomato paste, Dijon mustard (if using), and cilantro stems. Add 1–2 tablespoons water if needed to achieve a smooth puree.
4. Add the puree to the pan, mix so the potatoes are coated, and fry for 5 minutes. Stir occasionally to prevent sticking.
5. Add cumin, turmeric, smoked paprika, curry powder, and ground coriander. Cook for one minute to bloom the spices.
6. Stir in the chopped tomatoes and salt. Fry for about 8 minutes until the tomatoes break down.
7. Add 1 cup (240 ml) water, mix, bring to a simmer, reduce heat to medium, cover, and cook for 15 minutes or until potatoes are fork-tender.
8. Stir in garam masala, lemon juice, and optional sugar to taste. Cook one minute more, then remove from heat.
9. Serve sprinkled with chopped cilantro leaves.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving
Calories 309Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 637mgCarbohydrates 49gFiber 7gSugar 12gProtein 7g

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