Skip to Content

Easy Bombay Potatoes

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 !

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.

Bombay Potatoes on a serving dish with fresh coriander.

This blog post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please refer to Disclosure Page for further details.

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.

Indian Roast Potato with onion and mustard seeds

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

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.

Turmeric

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.

Curry Paste

You can use your favourite curry paste or powder, I use a Madras Curry Paste. Alternatively, use your favourite Garam Masala blend.

Vegetables

Onion

Lastly, the most important ingredient, potatoes.

Turmeric added to potato chunks and water in a saucepan.

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.

Turmeric potato chunks cooked and drained in a pan.

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.

Cooked potato chunks tossed in spices and diced onions .

Variations

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.

Bombay Aloo on a roasting tray.

What to serve with Roast Bombay Potatoes

Your favourite curry, ours is Beef Madras Curry

Homemade Garlic Naan Bread

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.

If you like this recipe you might also like……

Perfect Mashed Potatoes

Homemade Chicken Kebabs Take Away Style

Homemade Pizza Dough

Let’s Keep In Touch! You can Find Me On PinterestInstagram, Facebook and Twitter

Easy Bombay Potatoes - the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !

Easy Bombay Potatoes

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 !
4.81 from 109 votes
Print Pin Rate this Recipe Save Recipe
Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people
Author: Sarah James
people

Equipment

  • A clean medium sized heavy based saucepan
  • 1 large shallow roasting tin (the heavier the better to give a crispy finish to the potatoes)

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Variations:
Add 1 teaspoon of  chilli flakes to 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.

Pin Easy Bombay Potatoes for later:

Two images of Bombay Potatoes with title. First image Roasted Potato chunks with spices on a skillet. Second image on a roasting tin

I’m entering my Easy Bombay Potatoes into a couple of challenges this month:

And linking to:

Sharing is caring!

Recipe Rating




Rob

Friday 13th of May 2022

Simple to make and very tasty! Thanks.

Sarah James

Tuesday 17th of May 2022

You're most welcome Rob, thanks for taking the time to comment.

Angela Myers

Tuesday 12th of April 2022

Seem to be making these lots of times - they are so easy and so very tasty. Angela

Sarah James

Thursday 14th of April 2022

Thanks Angela, so pleased you enjoy our Bombay Potatoes.

BJ

Sunday 13th of March 2022

This is delicious! I love roasting the potatoes and spices!

Sarah James

Sunday 13th of March 2022

Thanks BJ, so pleased you enjoyed our Bombay Potatoes. The spices really do liven up the potatoes.

Jasmine

Sunday 7th of November 2021

Just like the recipe! Easy to prepare, very tasty and a real crowd pleaser!

Sarah James

Sunday 7th of November 2021

Hello Jasmine, thanks for the feedback. Glad you found Bombay Potatoes easy to prepare and ended up with a real crowd pleaser.

Michelle

Monday 25th of October 2021

Easy to follow but I must’ve done something wrong…my potatoes didn’t crisp up and aside from the mustard seeds had very little flavour 😏

Sarah James

Monday 25th of October 2021

Hi Michelle, sorry to hear your Bombay potatoes didn't go well. The crispiness of the potatoes can depend on several factors, including: the variety of potato (I've found that Maris Piper or a floury variety works best), the size of the potato chunks (I cut them quite small) and the size and type of oven tray. I use a large heavy based oven tray which gives the potatoes plenty of room. Also, ovens do vary in temperature and some run hotter than others. That's why I've put 30 to 40 minutes cooking time in the recipe and say to cook your potatoes until crisp. As far as flavour goes, it will depend on the curry powder or paste you use - I use Pataks Madras paste which is hot and spicy. My friend halved the recipe amounts but forgot to halve the spices and her potatoes were way spicy for her.