Easy Bombay Potatoes AKA Bombay Aloo – the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !
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I thought it was about time to share my recipe for Easy Bombay Potatoes with you. I’ve been making Bombay Aloo this way for years and although I’ve posted photos on social media I’ve never got around to sharing the recipe… so here goes.
No curry night at the Kitchen Shed would be complete without Easy Bombay Potatoes. I regularly serve them with our favourite Beef Madras Curry and Homemade Garlic Naan Bread for a restaurant style Indian feast.
Bombay Potatoes or Bombay Aloo is the easiest Indian side dish you’ll ever make.
Most recipes call for frying the Indian spiced potatoes but I’ve gone for the easier and healthier option of roasting.
The potatoes are par boiled with turmeric to give that gorgeous golden colour before being tossed in a mixture of curry paste, onions, oil and black mustard seeds. After that it’s simply a case of popping them in the oven for about thirty minutes to give crispy spicy potatoes you won’t be able to resist.
WHAT ARE BOMBAY POTATOES ?
Bombay Potatoes (AKA Bombay Aloo) is a dry Indian side dish made from potatoes, onions and spices. Bombay Aloo is a popular dish all over India and there are many variations.
WHAT DO I NEED TO MAKE EASY BOMBAY POTATOES?
Spices are the secret to the best ever Bombay Aloo. Hopefully you’ll already have them in your kitchen cupboard. Otherwise you should find them in most supermarkets.
Personally, I buy most of my spices online because of availability and choice.
This golden spice is what gives Bombay Potatoes their gorgeous colour. Turmeric one of the principal ingredients in curry powder. It has an earthy flavour and is slightly bitter. You don’t want to overpower your potatoes with turmeric so don’t be tempted to add any extra.
BLACK MUSTARD SEEDS
These tiny black mustard seeds are peppery and add a warming heat to the crispy roasted potatoes.
You can use your favourite curry paste or powder, I use a Madras Curry Paste. Alternatively, use your favourite Garam Masala blend.
Lastly, the most important ingredient, potatoes.
WHAT TYPE OF POTATOES ARE BEST FOR BOMBAY ALOO?
The perfect Bombay Aloo starts with the potato.
Often waxy potatoes like Charlotte or Yukon Gold are used in recipes for Bombay Potatoes. Primarily because potatoes can break up easily when fried.
However, my easy recipe roasts the potatoes so you can use a floury variety resulting in a crispy outside and a light and fluffy inside.
Whenever possible I use Maris Piper potatoes but any floury potato variety works really well.
Leftover boiled or roasted potatoes can be used, just see my note at the bottom of the recipe. If main crop potatoes are out of season, the recipe still works with new potatoes.
FLOURY POTATO VARIETIES
Maris Piper, Maris Bard, Wilja or King Edward.
Alternatively, a red variety such as Mozart or Desiree are a good floury potato too.
HOW TO MAKE EASY BOMBAY POTATOES
Bombay Potatoes couldn’t be any easier!
The potatoes are par boiled with turmeric to give that gorgeous golden colour.
And then tossed in a mixture of curry paste, onions, oil and black mustard seeds.
After that it’s simply a case of popping them in the oven for about thirty minutes to give crispy spicy potatoes you won’t be able to resist.
Add chilli flakes with the spices for an extra kick of heat.
Add a few cherry tomatoes to the cooked potatoes before coating with oil and spices.
Use leftover boiled or roasted potatoes. Follow the recipe from Step 4 and add 1 teaspoon of turmeric. Cook for 20 to 25 minutes.
WHAT TO SERVE WITH ROAST BOMBAY POTATOES
Your favourite curry, ours is Beef Madras Curry
Easy Bombay Potatoes are also a favourite side dish at our BBQs and I serve them with my Sesame Chicken Kebabs.
We’ve also been known to have these “spicy spuds” with a Sunday Roast.
CAN BOMBAY POTATOES BE REHEATED?
Yes, if you have any left that is!
Store in a sealed container and keep in the fridge for up to 4 days.
Reheat from chilled in a hot oven for 15 to 20 minutes.
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Easy Bombay Potatoes
- A clean medium sized heavy based saucepan
- 1 large shallow roasting tin (the heavier the better to give a crispy finish to the potatoes)
- 8 to 10 medium potatoes, peeled & cut into small chunks I used Maris Piper
- ½ tsp sea salt
- 1 tsp turmeric
- 2 to 4 tbsp rapeseed oil or vegetable oil
- 1 onion, diced
- 2 tsp black mustard seeds
- 2 tsp curry powder or paste or garam masala I used Pataks Madras paste
- Preheat your oven to 200°C / Gas Mark 6 / 390°F
- Place the potatoes in a large saucepan and cover with water.
- Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
- Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
- Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.
Pin Easy Bombay Potatoes for later:
I’m entering my Easy Bombay Potatoes into a couple of challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Lisa over at Lovely Appetite.
- The No Waste Food Challenge created by Elizabeth over at Elizabeth’s Kitchen Dairy and hosted this month by Michelle at Utterly Scrummy.
And linking to: