Bombay Potatoes is a popular vegan and gluten-free dish made using baby potatoes and Indian masalas. Popular in the UK, this easy and simple to make tasty potato dish can be served with Rotis, Dal, and Rice. Here is how to make it.
During my trip to the UK last summer, I rejuvenated and also learned a lot about world cuisines, heterogeneity et al.
I already knew that the Britishers had developed a liking for most of our Indian curries long ago, but to my surprise, this time, I found out that the Indian food industry is really booming in England and Wales.
However, in one of the Indian restaurants in the UK, where I had lunch, I saw Bombay Potato being ordered on many tables.
Out of curiosity, my husband and I thought of ordering it as well.
When it came to our table and we took that first bite, I was surprised to see such a simple dish with so many flavors from the dry masala used.
Coated with rich Indian Masalas, Bombay Potatoes turned out to be so yummy that I thought of making it once I returned to India.
The restaurant of the UK where I had relished Bombay Potato recipe had used tomatoes as well while making this dish, but, I made a variation and thought of not using tomatoes as their flavor overlaps with that of various masalas.
I have used just basic spices that are available at our homes for preparing this yummy dish.
Bombay Potatoes indeed tasted marvelous and I really enjoyed feasting on it once again.
Do try making this recipe if you have this restlessness like me to cook something new and explore exotic dishes.
Here are some more Aloo Recipes, that you can make for your everyday meals – Aloo Methi, Aloo Baingan, Punjabi Style Aloo Gobhi, Punjabi Jeera Aloo, Sindhi Aloo Tuk, Kashmiri Dum Aloo, and Aloo Matar Curry.
What is Bombay Potatoes?
It is a dish made using baby potatoes and spices and it is more common in the UK than in India itself.
The cooked potatoes are coated in a spicy masala.
This is a quick and easy Indian dish to make and I think this is the main reason for its popularity.
Bombay Potatoes are:
- Easy to make
To make Bombay potatoes, you will need baby potatoes.
If they are not available, you can use regular potatoes and cut them into small pieces.
You will also need whole spices like mustard seeds, fenugreek seeds or methi, cumin seeds, crushed fennel seeds, or saunf and coriander seeds.
Curry leaves give a very nice and distinct flavor to this dish but if it’s not available, you can skip adding it.
Ginger and green chilli are added too for a nice kick of flavors.
I have used dry spices like coriander powder, turmeric powder, and red chilli powder.
You can also add some cumin powder and garam masala powder if you wish to.
To give it a slightly sour taste, I have used lemon juice but you can also use dry mango powder.
Lastly, use lots of fresh coriander at the end to give it a totally Indian flavor and feel.
Bombay Potatoes using ready-made Curry Paste
You can make delicious Bombay Potato Recipe using ready-made curry paste too.
If you are on a time crunch, this method will work great for you.
It’s also good if you don’t want to stock up on lots of spices individually.
To make Bombay potatoes using curry paste, just heat some oil in a pan.
Add cumin seeds and let them crackle for a few seconds.
Add boiled and peeled potatoes, 2 tbsp curry paste, 2 tsp curry powder, salt, and pepper.
Cover and cook for 10-15 minutes until potatoes absorb all the flavors and are slightly browned from the sides.
Add lemon juice and fresh coriander and mix well.
This delicious Potato sabzi also tastes great with the combination of Dal and Rice with a dollop of ghee.
I also like to eat these Bombay Potatoes with crispy Ghee Dosas. Yummy!
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Step by Step Recipe
Wash the potatoes and add them in a pressure cooker with 2 tsp of salt. Add water to cover the potatoes and cook until one whistle on high heat. Remove the pressure cooker from heat and let the pressure release. Peel the potatoes and keep aside.
Heat oil in a pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds, and coriander seeds and let them crackle for a few seconds.
Add curry leaves and onion and fry for 5-6 minutes on medium heat.
Add ginger, green chilli and fry for another minute.
Now add coriander powder, turmeric powder, red chilli powder and salt and fry for 3- 4minutes.
Add very little water if the masala is drying.
Add the potato and toss them well in the masala.
Now add lemon juice and mix well. Garnish with fresh coriander.
Bombay Potatoes Recipe
- 500 g Baby Potato
- 3 tbsp Vegetable oil
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 1 tsp Cumin seeds
- ¼ tsp Asafoetida
- 1 tsp Crushed fennel seeds
- 1 tsp Crushed coriander seeds
- 10-12 Curry leaves
- ½ cup Onion (Chopped)
- 2-3 Green chilli (Chopped)
- 1 tsp Ginger (Finely chopped)
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- Salt to taste
- 2 tbsp Lemon juice
- 2 tbsp Fresh Coriander (Chopped)
- Wash the potatoes and add them in a pressure cooker with 2 tsp of salt.
- Add water to cover the potatoes and cook until one whistle on hight heat.
- Remove the pressure cooker from heat and let the pressure release.
- Peel the potatoes and keep side.
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds and coriander seeds and let them crackle for a few seconds.
- Add curry leaves and onion and fry for 5-6 minutes on medium heat.
- Add ginger, green chilli and fry for another minute.
- Now add coriander powder, turmeric powder, red chilli powder and salt and fry for 3- 4minutes.
- Add very little water if the masala is drying.
- Add the potato and toss them well in the masala.
- Now add lemon juice and mix well.
- Garnish with fresh coriander.
- Serve hot with Dal Rice or Phulke.