Bombay Potatoes (Bombay Aloo)

Name: Bombay Potatoes (Bombay Aloo)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 750 g small waxy or all-purpose potatoes (cut into even 3cm pieces); 1 teaspoon fine salt for the cooking water (plus more to taste); 2 tablespoons rapeseed oil; 1 teaspoon black mustard seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon fenugreek seeds (optional); 1 dried Kashmiri chilli (broken in half); 1 medium onion (approximately 150g, finely sliced); 2 garlic cloves (finely grated); 1 green chilli (finely chopped); 1 1/2 teaspoons curry house mixed powder or medium curry powder; 1/2 teaspoon ground coriander; 1/2 teaspoon Kashmiri chilli powder (or to taste); 1/4 teaspoon ground turmeric; 200 g tinned chopped tomatoes; 150 ml freshly boiled water (plus more if needed); 1 teaspoon tamarind paste; 1/2 teaspoon garam masala; 3 tablespoons finely chopped fresh coriander; 1/2 lime (cut into wedges, to serve)

Instructions

Prep:15minCook:40min

Tender potato pieces with lightly golden edges, coated in an onion and tomato masala with mustard seeds, cumin, chilli, tamarind and garam masala. Serve these Bombay potatoes as a curry house side dish.

Updated at: Sun, 01 Nov 2026 05:38:06 GMT