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Recipe for Bombay Aloo / Bombay PotatoesClick image to enlarge

Recipe for Bombay Aloo / Bombay Potatoes

Recipe for Bombay Aloo / Bombay Potatoes

(Ref: RCP168)

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Bombay Aloo (Bombay Potatoes) is a popular North Indian side dish. Now how did it get this name is a mystery - Bombay is a city in India which is now called as Mumbai. Maybe this version originated in Mumbai and so the name - anyways this is a delicious way to make Potatoes colourfull! The left overs can be mashed and used to make stuff Parathas.



Preparation Time:


Cooking Time:

20 mins


Potatoes peeled and cut into pieces - 500gms
 Oil - 2 Tbsp
 Mustard Seeds - 1 tsp
 Cumin Seeds - 1 tsp
 Ginger grated - 1 tsp
 Turmeric Powder - ¼ tsp
 Red Onions thinly sliced - 1
 Coriander Powder - 1 tsp
 Chilli Powder - ½ tsp
 Salt to taste
 Mango Powder / Amchur - ½ tsp
 Coriander Leaves / Cilantro finely chopped for garnishing


• Place the Potatoes in boiling Water and cook until done. Make sure its cooked well but firm.

• Heat Oil in a pan, add the Mustard Seeds, Cumin Seeds and allow it to splutter.

• Then add Ginger and Onions and sauté for few minutes.

• Next add all the Masala Powders along with the Salt and fry for two minutes. Add little water if you prefer to get a gravy consistency.

• Now add the Potatoes and stir fry till it is coated well.

• Garnish with Coriander Leaves / Cilantro and serve hot with Naan bread.

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