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.
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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
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.
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.
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.
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.
IF YOU LIKE THIS RECIPE…
…you might also like:
Homemade Chicken Kebabs Take Away Style
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Easy Bombay Potatoes
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
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:
I truly can’t wait to make these. I tried them somewhere else one time and was instantly hooked and said ” I need to make these and share the flavors with my family”. Thank you for your help in showing its done. Quick question really quick; for the pepper, is it grinded down or simply made with the seeds whole?
You’re most welcome Patrick, it’s a pleasure to share my recipe. I use whole black mustard seeds as they are so tiny. I hope you enjoy Easy Bombay Potatoes as much as we do.
WOW. These are definitely my new favourite potato’s. Adding your recipe to my favourite list 🙂
Thank you, so pleased you’ve added Bombay Potatoes to your favourite list 🙂
These are the most amazingly easy perfect every time Bombay potatoes I have ever made, they come out every time looking just like your picture. Thank you so much for posting this recipe, they compliment my currys perfectly x
You’re most welcome Phil. I’m so pleased you enjoyed our Easy Bombay Potatoes and it’s a pleasure to share the recipe. Thanks for taking the time to let me know, it’s most appreciated.
Thanks for these – a delicious and easy addition to our curry nights! I think we’ve had them about 10 times so far….
Seriously if I could have rammed a fork into the screen to eat those I would have. Love bombay potatoes.
Thanks Jacqui, your compliment made me smile.
I can’t believe how quick it is to make these potatoes – your instructions are so easy to follow, and the result is amazing!
Thanks Dionne, so pleased you enjoyed our Easy Bombay Potatoes.
Roast potatoes are a mainstay of our nightly meals. This will add some zing as well as the anti-inflammatory properties of the turmeric.
Thanks for popping by Jeff, spices do add an extra level to the potatoes. You’re right, turmeric is such a great spice with healing properties.
I’ve never made Bombay Potatoes, but after seeing your recipe I will definitely be making these! My family and I love potatoes so this is the perfect recipe for us!
Thanks Luci, Bombay Potatoes really are easy to make. I hope your family enjoy them as much as we do.
I love the spices with these, especially the turmeric. Yum!
Thanks Michelle, the spices really do take roast potatoes to another level.
We love making our own too. perfect for curry night.
Thanks for popping by Danni, you can’t have a curry without Bombay Potatoes 🙂
A dish which can be enjoyed at any meal. Love this delicious and easy recipe. Perfect and a dish enjoyed by all.
Thanks Veena, Bombay Potatoes are a versatile side dish and we love them with a traditional Sunday roast.
So easy and soooo delicious! We’re always up for potatoes but this spice combination mixes things up in a wonderful way. Thanks!
You’re most welcome Traci, thanks for stopping by.
Yum – I LOVE Bombay potatoes, always order them when we get a takeaway and now I can make my own, hooray! They look wonderful.
Thanks Kate, do let me know how you get on.
I love Bombay potatoes so much! I’ll definitely give this recipe a go, thanks so much for sharing 🙂
Mmm I love the sound of those spices! What a wonderful side dish for so many meals.
These potatoes are so flavorful and crispy. Love them as a side but I also load them up with toppings for a delicious main dish!
My new favorite way to eat potatoes! So much flavor…YUM!
Wow, I love a good potato recipe and this one looks like a winner! Thanks for the recipe, bookmarked to make later 🙂
Looks so Yummm! I love potatoes and trying different recipes with them now I will try this Easy Bombay Potatoes too.
Thanks Nancy, do let me know how you get on. I hope you enjoy our Bombay potatoes as much as we do.
Wow! These Potatoes looks so delicious. I can’t wait to try this recipe.
Thanks Radwa, do let me know how you get on.
I love potatoes. These bombay potatoes looks delicious. Never thought of making it in the oven.
Thanks Lathiya, cooking the potatoes in the oven does make life easier especially if you’re cooking a curry and rice at the same time.
Mmm… I think I just heard my tummy growl. lol.
Your bombay potato looks delicious I too make potato this way perfect and easy side dish in less minutes.
Easy and totally delicious too!
They sure were easy! Love the use of turmeric. So good!
Thanks for the feedback Amy, glad you enjoyed them.
My wife will absolutely love this Bombay Potatoes!
Thanks Dennis, I hope your wife enjoys our Bombay Potatoes as much as we do.
This is super flavorful and yummy ! I paired it with some naan and it is literally the best combo ever!
Thanks Meesha, so pleased you enjoyed our Bombay Potatoes.
these potatoes have such great flavor! these have become one of our favorite side dishes!
Thanks Kerri, I’m so pleased our Bombay Potatoes have become one of your family’s favourite side dishes too.
These look so delicious, and such a flavour packed way to serve potatoes! Cannot wait to make them for my family – they will love them!
Thanks Robyn, do let me know how you get on.
Love this recipe for potatoes! Great comfort food recipe
These potatoes look SO flavorful and delicious. I can’t wait to try this recipe out this week!
Thanks Taleen, do let me know how you get on.
Wow, these bombay potatoes look so yummy with all of these spices!
Thanks Emily, you can add a little more of the spices if you like a lot of spice.
These look amazing! I love potatoes just about any way you can think of, and I’m so happy to find a new way to enjoy them! Thank you!
Thanks Sue, it’s a pleasure to share my recipe and I hope you enjoy Bombay Potatoes as much as we do.
I love garam masala and have been looking for more ways to use it! Great recipe!
Thanks Amanda Marie, I hope you enjoy our Bombay Potatoes as much as we do.
What a delicious potatoes. With a lot of flavor. We really enjoyed it.
Thanks Andrea, so pleased you enjoyed Easy Bombay Potatoes.
How full of flavour these delicious potatoes are – perfect for a feast!
Thanks Alexandra, they really do complete an Indian feast.
I thought it would be bland since it seemed so simple. No! Even without the mustard seeds, and substituting garam masala for curry paste, it was a knockout. Hubbie loves Indian food, but misses his potatoes. Now I know what to serve him! Thanks for great recipe.
Just to let you know this recipe is still going strong, I first made it about 3 years ago, and my family LOVE it, over the years I’ve tried adding bits of different things to it, but your original recipe takes some beating, though I now add a tsp of tomato puree & a pinch of sugar to the curry paste and that’s delicious too.
Les x
Wow …. I made these last night as a side dish at a curry night for friends and they were fab, so much tastier than my usual ones done in a pan with tomatoes. Easy to make a huge tray full and I felt they would make a fan side dish as a BBQ or any buffet as so yummy and versatile.
I did not have any black mustard seeds and used regular mustard seeds and put some black Nigella seeds over them for appearance sake. Some left over for tonight – I can’t wait !!!
Recipe now printed to go in my ‘faves’ folder. Thank you. x
These were WONDERFUL! Thanks for a terrific recipe! It will be on our rotation for sure!
Five stars and fabulous. A sure fire hit and a nice twist on standard roasties. Thank you!
Sorry it doesn’t seem to allow me to make it 5 stars, only four so I’m not marking it on the stars below as I don’t want to dilute your rating!
Looks yummy. Will try to make it.
Just a spell check error. You meant Grapeseed oil not Rape oil as written in the recipe?
Sorry for the late reply but i’ve been on a break from my blog. I used rapeseed oil in the recipe, I think in the US it’s referred to as Canola oil.
Pinned and going to try with other dishes rather than just curry.
Rape seed oil?!…did you mean grape seed oil?!
Thanks for the comment, a few readers have thought the same but I do mean rapeseed oil. I think the confusion is that in the US it’s called Canola oil. Would be great if you could let me know.
These are delicious. I put a pan in the oven with garlic oil and olive oil to heat up. I then add the mustard seeds and spices inc a shake of chilli flakes and put back to cook the spices a bit. I then add the potatoes and stir through. It’s also great to add a few cherry tomatoes or fresh spinach leaves for the last 10/15 mins cooking. A great inexpensive dish.Five stars.????
Breakfast!!! With fried eggs. Better than hash browns for sure!!!
Yes. I add eggs in all the time.
What can I say except Wow ! Did a curry night in new years Eve 3 currys, dhal , pilau and coconut rice but these stole the show ! Everyone blown away and demanding recipe so easy but so very very tasty , thank you so much for this ????
I’m so pleased to hear my recipe went down well at your curry night, sounds like a very tasty menu. It’s a pleasure to share the recipe.
Taste great
As my scale does not have “medium” on it. What is the total weight of the potatoes used in this recipe?
Hi Erich, thanks for stopping by. I’ve just weighed 8 medium sized ish potatoes and they weigh 1.5 kg, hope this helps 🙂
just made your bombay potato dish for tonights curry look and taste great,better than chips.
thanx
These look really nice I will be making them but can you use curry powder instead of paste will this work x
Thanks Tina, curry powder would work well, you may need an extra tablespoon of oil as there is oil in the paste. Do let me know how you get on.
These were absolutely lovely – one observation is that they needed a good dash of seasoning during the baking time as the salt in the boiling water wasn’t enough for me. I also baked them for a bit longer to make them super-crunchy!
Thanks Jane, I’m so pleased you enjoyed them. Thanks for the feedback it’s really useful, I tend to go easy on the salt for health reasons but I think I’ll amend the recipe amount to half to one teaspoon so people can choose how much to use.
Absolutely love Bombay Pitatoes but never tried to make any before. Will have to give them a go
Thanks Candace, Bombay Potatoes are a favourite here too and they’re so easy to make. Let me know if you do get time to make some.
THEY ARE JUST DELICIOUS! HEALTHY, CRUNCHY AND TASTY!
Gosh these sound like my idea of heaven! I adore black mustard seeds and always have them in my pantry. Thank you for sharing with the No Waste Food Challenge! 🙂
Delicious Bombay Aloo recipe. I really enjoyed the oven baked healthier version of this classic side dish.
Thanks Clara, so pleased you enjoyed our healthy version of Bombay Potatoes.
I can’t wait to make these…thanks for the share!
Thanks Zeba. A pleasure to share my recipe, do let me know how you get on 🙂
Wow what a delicious looking recipe 🙂 I have pinned these for later.
Thanks for stopping by and pinning the recipe, much appreciated. 🙂
OMG these look so good! I’ve never thought of making bombay potatoes and love the idea of popping them in the oven to crisp up! Thanks for linking up 🙂
Thanks Lisa, if you like Bombay potatoes it’s definitely worth making them at home and so much healthier too 🙂
Such a great recipe, so much flavour ??
Thanks Elaine, we love spicy flavours here at the Kitchen Shed. 🙂
Oh wow these sound delicious. I am a huge potato fan! And we have just been discussing what we are cooking for Monkeys BBQ Birthday get together – I am putting these on the list. Thank you so much for joining us at #BloggerClubUK hope to see you again this week xx
Thanks Clare, hope your birthday BBQ for Monkey goes well and you all enjoy the Bombay Potatoes as much as we do here at the Kitchen Shed. xx
What a yummy sounding potato loaded with flavor. Thanks for sharing with us at Fiesta Friday. Happy FF!
Thanks Quinn, a pleasure to link up with Fiesta Friday 🙂
I have more trouble finding a great side dish than anything else. These potatoes look delicious and I just love how you crisped them up for perfect texture too!
Thanks Julie, the crispy bits of spicy potato and onion are OH’s favourite.
What a fantastic spin on potatoes! Sounds heavenly!
Hi! I saw these @ Fiesta Friday and wanted to transport them directly to me! Look so tasty! Looks like I’m going shopping!
Michelle
Thanks Michelle, do let me know how you get on.
What a fab recipe! I have tried other recipes for Bombay Spuds in the past that suggested frying the potatoes, but they never end up crispy! This recipe was easy to follow, easy to do (very little watching of spuds needed, unlike frying!), and most importantly very very yummi!!) thanks for sharing!
Thanks Sarah, so pleased you enjoyed my Bombay Potatoes. Frying is the traditional way to make Bombay Potatoes and some recipes have tomatoes in too, I wouldn’t be able to say my version is authentic but they are spicy and delicious.
Looks delicious! #FiestaFriday
Thanks for popping by from the Fiesta party Ahila 🙂
I love Bombay potatoes and homemade ones are definitely healthier! They look delicious! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, always a pleasure to link up with #CookBlogShare x
Yummy, these look great! I defnitley need easy recipes, I will be trying these out!
#BloggerClubUK
Thanks, let me know how you get on.
I LOVE potatoes, and these look fantastic! My dad used to make a dish similar to these, but I had forgotten all about it. I’ll have to try these sometime!
Thanks, hope you enjoy Easy Bombay Potatoes as much as we do.
These look so yummy!! Which curry paste do you use when you make them?
Thanks Charlotte, I used Sainsbury’s Madras Curry paste which is quite hot but you could use a milder paste.
These look fab, I love bombay potatoes! Pinning x
Thanks for popping by and pinning Sarah. x
I love potatoes made like this Sarah, but I’ve never tried re-creating them at home. Great idea to use turmeric to bring that lovely colour to the potatoes.
Angela x
Thanks Angela. Par boiling the potatoes with the turmeric brings the colour and flavour out much better than adding the turmeric afterwards. x
Looks so yummy and I am reading that when I haven’t had my breakfast yet!!! #BloggerClubUK
Thanks for popping by from #BloggerClubUK, much appreciated 🙂
They look really good! I love any kind of potato though so to me, these just look so yummy! Popping over from #bloggerclubuk
Thanks Michelle, potatoes are a firm favourite here at the Kitchen Shed too.
Wow – these look and sound amazing! Most definitely pinned on my Must Make board! Which curry paste do you use for this recipe? Eb x
Thanks Eb, I used Sainsbury’s Madras Curry paste which has a lovely heat to it. Hope you do get to try my Bombay Potatoes they go really well with your Easy Butter Chicken. x
Thanks Camilla, always a pleasure to link up with #CreditCrunchMunch 🙂
Oh wow, these Bombay Potatoes look so delicious Sarah! Thanks for a fabulous entry to #CreditCrunchMunch!