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.
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.
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.
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.
- 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
- Bring a pan of salted water to the boil and throw in the dried chili and potatoes and boil for 15 minutes to soften.
- Lightly crush the seeds in a pestle and mortar or spice grinder.
- Thinly slice the onions and roughly chop the tomatoes.
- Heat the ghee in a pan and add the seeds.
- When your seeds start to pop add in the onion and curry leaves then cook for 10 minutes.
- Drain your potatoes making sure you reserve the chilli.
- Lightly crush your potatoes, you do not want the squished just broken open a little.
- Chop as much of the chilli as you want to add, I usually add one of them.
- Add in the turmeric to the onions followed by the chilli, tomato, and crushed potatoes and toss to coat.
- 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