📝 About This Recipe
A staple of British-Indian curry houses and traditional Mumbai street stalls alike, Bombay Aloo is a celebration of the humble potato transformed by aromatic spices. This dish features parboiled potatoes that are sautéed until golden-crisp and tossed in a fragrant blend of mustard seeds, turmeric, and tangy amchur. It’s the perfect balance of earthy, spicy, and citrusy notes that brings a burst of sunshine to any dinner table.
🥗 Ingredients
The Potatoes
- 800 grams Yukon Gold or Maris Piper Potatoes (peeled and cut into 1-inch cubes)
- 1 teaspoon Sea Salt (for the boiling water)
- 1/2 teaspoon Turmeric Powder (added to water for color)
The Spice Tempering (Tadka)
- 3 tablespoons Vegetable Oil or Ghee
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Cumin Seeds
- 8-10 pieces Curry Leaves (fresh is preferred)
- 1/2 teaspoon Nigella Seeds (Kalonji) (optional but authentic)
Aromatics and Ground Spices
- 1 medium Yellow Onion (finely diced)
- 1 tablespoon Ginger-Garlic Paste (freshly minced)
- 2 pieces Green Chilies (slit lengthwise)
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/2 teaspoon Garam Masala (high quality)
- 1/2 teaspoon Amchur (Dried Mango Powder) (for a signature tang)
- 1 small Tomato (finely chopped)
The Finish
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and 1/2 teaspoon of turmeric powder.
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2
Bring to a boil, then reduce heat and simmer for 8-10 minutes. The potatoes should be 'parboiled'—tender on the outside but still firm in the center. Drain and let them air dry for 5 minutes.
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3
In a large heavy-bottomed skillet or wok, heat the oil or ghee over medium-high heat until it shimmers.
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4
Add the mustard seeds. Once they begin to pop and crackle, add the cumin seeds, nigella seeds, and curry leaves. Fry for 30 seconds until fragrant.
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5
Lower the heat to medium and add the finely diced onions. Sauté for 5-7 minutes until they turn a light golden brown.
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6
Stir in the ginger-garlic paste and green chilies. Cook for another 2 minutes until the raw smell of garlic disappears.
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7
Add the chopped tomato and a splash of water. Cook for 3-4 minutes until the tomato softens and breaks down into a thick paste.
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8
Stir in the ground coriander, Kashmiri chili powder, and the remaining turmeric. Mix well to create a 'masala' base.
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9
Gently add the parboiled potatoes to the skillet. Toss carefully to ensure every cube is coated in the spice mixture.
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10
Spread the potatoes out in the pan and cook undisturbed for 3-4 minutes to allow a golden crust to form. Flip and repeat for another 3-4 minutes.
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11
Sprinkle the garam masala and amchur powder over the potatoes. Toss once more to combine.
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12
Cover the pan with a lid for 2 minutes on low heat; this allows the potatoes to steam slightly and absorb the deep flavors of the spices.
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13
Remove the lid, turn off the heat, and squeeze fresh lemon juice over the top. Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold as they hold their shape better than starchy Russets during the sautéing process. Don't skip the parboiling step; it ensures the inside is fluffy while the outside gets crispy in the pan. If you don't have amchur (mango powder), a little extra lemon juice or a pinch of chaat masala works as a great substitute. Ensure the mustard seeds actually 'pop' in the oil; this releases their essential oils and prevents a bitter taste. For an extra crispy version, you can roast the spiced potatoes in an oven at 400°F (200°C) for 15 minutes after coating them in the masala.
🍽️ Serving Suggestions
Serve alongside a creamy Chicken Tikka Masala or Butter Chicken for a classic curry night experience. Pair with warm, buttery garlic naan or fluffy basmati rice to soak up the spiced oil. Accompany with a cooling cucumber raita to balance the warmth of the spices. Enjoy as a vegetarian main course with a side of tarka dal (lentils). A crisp lager or a chilled mango lassi makes for the perfect beverage pairing.