Bombay Potatoes are boiled potatoes tossed with a spicy mix of onions, tomatoes, spices and curry leaves. They are delicious, easy to make and go well with rice, Chapati, Roti, Dosa or any kind of flatbreads. Bombay potatoes also go well inside your sandwiches, wraps & kathi rolls. The dish is vegan and gluten-free!
About Bombay Potatoes
Bombay Potatoes are spiced Indian potatoes. They are popular in the Indian restaurants outside India & more commonly seen on the British Indian restaurant menus. They are a common side dish & come in many forms.
You will be surprised to see Bombay Potatoes in many avatars – Yellow, Red and Brown. In the recipe card notes, I share how to make them in 3 colors.
However you will find that ingredients like curry leaves, mustard seeds, cumin, turmeric and red chilli powder are used in every variation.
One other version you are likely going to find in Indian restaurants is this Aloo Masala but it is served as Bombay Potatoes.
In this post I share a recipe to make medium spicy Bombay Potatoes. The caramelized onion tomato masala is the most delicious part & elevate the flavors of this dish completely.
To begin with the dish is made by parboiling potatoes and then tossed in a spicy masala. With a burst of flavors, these potatoes are soft & fluffy inside.
I used baby potatoes here but you can even use large potatoes. Just dice them and use as mentioned in the recipe. We love to leave the skins on. If you prefer you may peel them before boiling or after boiling.
If you peel the potatoes, the color of the dish is going to be different.
How to Make Bombay Potatoes (Stepwise Photos)
1. Wash your potatoes (500 grams, 1.1 pounds) well under running water. If you prefer to keep the skin on, brush the potatoes well and rinse. If using large potatoes, dice them to the size you prefer. 1½ inch is a good size.
2. Add 1 teaspoon salt to 3 cups cold water. Stir with a spoon and dissolve completely. If you want you may also add ¼ teaspoon turmeric. (Note your pot will stain). Poke wholes with a pick or fork on the potatoes and add them to the salted water. Bring the water to a rolling boil and then reduce the heat to medium. Boil them until fork tender and not mushy.
If you want you can also boil the potatoes with ¼ teaspoon red chilli powder and ½ teaspoon garam masala. They soak up all the flavors and taste spicy.
3. While the potatoes boil, prepare the following:
- 1 cup fine chopped onions (1 large)
- ¾cup 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
4. You will need the following spices: Please adjust to taste.
- ½ teaspoon Kashmiri red chilli powder (or paprika, adjust to taste)
- 1/8 to ¼ teaspoon Turmeric (I prefer only 1/8)
- ½ teaspoon Garam masala
- ½ teaspoon Cumin Powder
- ½ to to ¾ teaspoon Coriander powder
- Fennel powder (optional)
- ¼ teaspoon Salt (adjust to taste)
- ¼ teaspoon Mustard seeds (leave out if you don’t have)
- ½ teaspoon Cumin seeds (optional)
Make Indian Potatoes
5. When the potatoes are cooked, remove them from hot water and cool completely. If you want you can peel them. Heat 2 tablespoons oil in a skillet and add the potatoes to the hot oil. If the oil is not hot enough, the potatoes are likely to get stuck to the pan.
6. Fry them until golden and crisp. Remove to a plate.
Make the Masala
7. To the same pan, add another tablespoon oil and add the mustard seeds and cumin seeds. When they splutter, add curry leaves & fry for a minute.
8. Add onions and green chilies. Sprinkle salt and begin to saute them on a medium heat until golden.
9. Turn down the heat to low. Add ginger garlic paste and saute for a minute.
10. Add all the ground spices and give a good mix.
11. Add tomatoes.
12. Saute on a medium heat until they become soft and the masala begins to smell good.
13. Add the fried potatoes and half cup hot water.
14. Give a good mix. Taste test (both a bit of potato and the masala too) and adjust salt.
15. Bring the potatoes to the center and cover them with the masala.
16. Cover and cook on a low heat until the Bombay Potatoes turn fragrant and soak up the flavors. I cook for about 6 to 7 minutes. If required you may add more water but also make sure you don’t overcook as they can turn mushy.
17. Bombay potatoes are typically a dry dish coated with spices. So saute until there is no excess water or moisture. This way the masala will coat the potatoes well.
18. Add 2 tablespoons chopped coriander leaves.
Serve Bombay Potatoes as a side with rice, Chapati, or roti.
How to make Bombay Potatoes
- It is very important to add salt to the pot of water while boiling the potatoes else they taste bland. To the pot, if you want you can also add 1/4 teaspoon turmeric, 1/4 teaspoon red chilli powder and half teaspoon garam masala for heat and flavor. (Note: Turmeric stains your pot)
- To make yellow Bombay Potatoes, boil the potatoes in turmeric and salt. Leave out the red chilli powder, coriander and cumin powder in the recipe. Double the green chilies for heat.
- To make red Bombay potatoes, use red chilli powder and cut down the other spices.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Bombay Potatoes (Indian Potatoes)
Amount Per Serving
Calories from Fat 90
% Daily Value*
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Vitamin A 451IU9%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.