Roasted Spiced Bombay Potatoes

Bombay potatoes or Bombay Aloo are a spiced Indian side dish that works just as well alongside roast meat as it does beside a curry.

Portrait image of lightly crushed Bombay potatoes served in a small pan on a blue cloth

Bombay Aloo.

Also known as Bombay Aloo, it is often assumed that this recipe represents some form of Anglo Indian fusion.

However, potatoes were introduced to India in the early 17th century by the Portuguese.

Written reports of potatoes at Indian banquets date back as far as 1675, so not new at all!

This is not the only Portuguese influence on Indian food either. The much vaunted Vindaloo Curry is actually an Indian take on Portuguese dish.

Anyway enough of the history lessons. These potatoes are heady with the fragrant spices of North India and just a hint of chilli.

Portrait close up image of lightly crushed Bombay potatoes on a white plate with roast chicken legs and snipped chives

What Are The Best Potatoes to Use?

As far as I am concerned the perfect spud for this recipe is a small waxy salad potato.

This is because I do not want my potatoes to break down when cooked. It is a personal thing, you can, of course, experiment with any old potatoes you fancy having a play with.

I think that the structure of salad potatoes like Charlotte or Jersey Royals is a perfect vehicle for Indian flavours.

If you wanted to make a wetter curry then maybe consider a more floury potato.

They will add starch into the gravy and thicken it, perfect if you making a main course Potato Curry.

I use waxy potatoes in both my Aloo gobi and Saag Aloo recipes and that creamy texture is sublime.

Portrait close up image of lightly crushed Bombay potatoes on a white plate with snipped chives

Recipe Hints and Tips

Recipes for this dish range from a wet curry all the way through to fairly ‘dry’ dishes.

I personally prefer the latter, particularly if it is paired with a curry.

I also always parboil my potatoes first with dried chilli to get a little background heat.

The most important reason for this is so that they can be lightly crushed.

This means that when they go in the oven the crushed edges to go crispy.

As a Brit crispy bits on roasted potatoes are somewhat of an obsession!

Then it is a simple case of frying off some classic North Indian Spices like cumin, fenugreek, fennel, and fenugreek and ghee.

Before roasting in the oven and then tossing before serving.

You can turn them into an easy traybake by throwing in some meat. My personal favourite is some roast spiced chicken legs.

Landscape image of lightly crushed Bombay potatoes served in a small pan on a blue cloth
Recipe for Bombay Potatoes

Recipe for Bombay Potatoes

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Bombay potatoes are an Indian side dish that provides a wonderful alternative to rice or flatbreads as a side for a curry.

Ingredients

  • 400 g Waxy New Potatoes
  • 3 Dried Chilli Peppers
  • 25 g Ghee
  • 150 g Onion
  • 8 Curry Leaves
  • 1 Tsp Brown Mustard Seeds
  • 1/2 Tsp Fennel Seeds
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Fenugreek Seeds
  • 1/2 Tsp Black Onion Seeds
  • 1 Tsp Turmeric
  • 150 g Tomatoes

Instructions

  1. Bring a pan of salted water to the boil and throw in the dried chili and potatoes and boil for 15 minutes to soften.
  2. Lightly crush the seeds in a pestle and mortar or spice grinder.
  3. Thinly slice the onions and roughly chop the tomatoes.
  4. Heat the ghee in a pan and add the seeds.
  5. When your seeds start to pop add in the onion and curry leaves then cook for 10 minutes.
  6. Drain your potatoes making sure you reserve the chilli.
  7. Lightly crush your potatoes, you do not want the squished just broken open a little.
  8. Chop as much of the chilli as you want to add, I usually add one of them.
  9. Add in the turmeric to the onions followed by the chilli, tomato, and crushed potatoes and toss to coat.
  10. Roast at 200°C or 400°F for 30 minutes.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 383 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 32mg Sodium: 63mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 8g Sugar: 12g Sugar Alcohols: 0g Protein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

12 thoughts on this Recipe:

  1. I’m short of Fenugreek here in Thailand But I’m going to go for it this week.
    Would you have a recommendation for a replacement ?
    Difficult because Fenugreek is so distinctive.
    Regards Paul

    PS. Those moving pictures were a bit scary at first haha !!!!

    • Haha. I personally think that Fenugreek is very difficult to substitute… I have read that a combination of mustard seeds and fennel seeds toasted off and then ground does an ok job although I am a little skeptical. Many Indian curry powders contain fenugreek so you could play around with the balance of seeds and add a little curry powder that you like, although make sure that curry powder is fresh as it loses its flavour really quickly.

      The great thing about Indian food is that you can be driven by your nose, I use a sense of smell to work out when the balance is correct when I start a new Indian recipe and then tweak from there.

      If you really can’t get it then omit and increase the mustard which will change the flaovur but will still taste great!

      Enjoy 🙂

  2. Oh my, his looks scrumptious ! We are huge Indian food lovers and I know my family would love your potatoes (and for once, I actually DO have all the ingredients on hand!)

    • lol, it is bizarre how the availability of ingredients vary around the World, I do not struggle to get any of the ingredients I use in Hungary which genuinely is the land that food progress forgot. I do have to go to a big city for supplies though.

  3. Loving the combination of these potatoes with chicken, that really makes a whole meal of it and your photos are making me super hungry. Such a great idea!

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