Bombay Potatoes Recipe (Bombay Aloo) Complete Recipe + Ingredients List

What is Bombay Potatoes Recipe (Bombay Aloo)? – An introduction

Crisp, golden, and packed with a punch of flavors, the iconic Bombay potatoes serve as a testament to India’s love affair with the humble spud. Potatoes, in all their glorified forms, have become a staple in countless cuisines across the country, and Bombay potatoes are the splendid meeting point of simplicity and taste. Whether you’re preparing a festive menu or just craving the comfort of a home-cooked meal, this dish offers a versatile solution that promises satisfaction in every bite. Quick to prepare, this recipe is perfect for those busy evenings when time is scarce but the longing for a hearty meal is mighty. Ready to bring some zest to your dinner table? Let’s dive into the heartwarming world of Bombay potatoes, spiced and styled for every palate. Recipe:

Bombay Potatoes Recipe (Bombay Aloo) Ingredients List

• 500 grams potatoes (( 1.1 pounds
• baby or regular))
• 1 cup fine chopped onions ( (1 large))
• ¾ cup fine chopped tomatoes ( (deseeded))
• 1 green chilli ((chili peppers
• Thai/ Indian or Serrano Peppers
• optional))
• 1 teaspoon ginger (grated or minced)
• 1 teaspoon garlic (grated or minced)
• 1 sprig curry leaves
• ½ teaspoon Kashmiri red chilli powder ( (or paprika
• adjust to taste
• ¼ tsp more to boil aloo
• optional))
• ⅛ to ¼ teaspoon Turmeric ( (¼ teaspoon to boil potatoes
• optional))
• ½ teaspoon Garam masala ((adjust to taste
• ½ tsp more to boil aloo
• optional))
• ½ teaspoon Cumin Powder ((adjust to taste))
• ½ to ¾ teaspoon Coriander powder ((adjust to taste))
• ¼ to ½ Fennel powder ( (optional))
• ¼ teaspoon Salt ( (adjust to taste
• 1 teaspoon to boil the potatoes))
• ¼ teaspoon Mustard seeds ((leave out if you don’t have))
• ½ teaspoon Cumin seeds ((optional))
• 2 to 3 tablespoons oil

Bombay Potatoes Recipe (Bombay Aloo) Recipe

• Begin by thoroughly washing the potatoes under running water. You can retain the skin for added texture and nutrients, making sure to brush them clean. Alternatively, peel the potatoes if preferred.
• Cut larger potatoes into approximately 1½ inch pieces, or if using baby potatoes, make light punctures with a fork.
• Place the potatoes into a pot, add 3 cups of water with a pinch of salt, and a dash of turmeric for color and health benefits—if desired, add a sprinkle of garam masala and a bit of red chili powder.
• Bring the mixture to a boil on high heat, then simmer at medium heat until the potatoes are fork-tender but retain their shape. Drain and let them cool completely.
• While the potatoes cook, finely chop onions, tomatoes, ginger, garlic, and green chili.
• For the next step, warm 2 tablespoons of The OG oil in a skillet over high heat. Fry the potatoes until golden, then transfer them to a plate.
• Add an additional tablespoon of The OG oil to the pan. Then, add mustard and cumin seeds, allowing them to sputter before introducing the curry leaves.
• Mix in the onions, a pinch of salt, and green chilies, stirring until the onions adopt a golden hue.
• Reduce the heat to medium-low, add the ginger and garlic, and sauté for a minute. Follow this by incorporating the red chili powder, turmeric, garam masala, cumin powder, coriander powder, and fennel powder.
• Introduce the tomatoes into the mix, sautéing until mushy. Continue sautéing the onion-tomato paste for several minutes till fragrant.
• Reintroduce the fried potatoes to the pan, add half a cup of hot water, and swathe the potatoes with the aromatic masala.
• Adjust the seasoning with salt to taste, then cover and simmer on low heat for 5-6 minutes, allowing the potatoes to soak in all the flavors—avoid overcooking.
• Turn off the heat and sprinkle with fresh coriander leaves.
• Serve your delectable Bombay potatoes alongside rice, roti, or chapati. Optionally, mash them a bit for a tasty filling in sandwiches and wraps.

Healthier Version of Bombay Potatoes Recipe (Bombay Aloo) Recipe

• Opt for baby potatoes and retain the skin to increase fiber content.
• Cook the potatoes in a steamer or microwave instead of boiling to preserve nutrients.
• Use a non-stick pan and reduce The OG oil to 1 tablespoon for frying the potatoes, and another ½ tablespoon for cooking the seeds and masala.
• Include tomatoes generously, and consider pureeing them for a smoother texture with less oil absorption.
• Replace regular salt with Himalayan pink salt and consider using less of it.
• Garnish with fresh, chopped cilantro for an additional burst of antioxidants.

Bombay Potatoes Recipe (Bombay Aloo) Recipe Nutritional Facts

Bombay Potatoes Recipe (Bombay Aloo) is a Andhra dish with a calorie count of 200 kcal calories per serving. Per serving, it is estimated to have 25 g carbohydrates, 9 g proteins, 8 g fats, 6 mg sodium and 9 g sugar!

The beauty of Indian cooking lies in its ability to weave a tapestry of flavors that dance harmoniously on your palate. Bombay potatoes are a perfect example of this culinary magic. A feast for the senses, this dish is more than just a savory side—it’s a hearty reminder of India’s diverse and vibrant culture served on a plate. So go ahead, give this recipe a try and let those spices tell their tale at your next meal!