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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 !
4.88 from 163 votes
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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people
Author: Sarah James
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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.