📝 About This Recipe
A quintessential staple of the British high-street curry house, these Bombay Potatoes (Bombay Aloo) are the perfect marriage of fluffy English spuds and vibrant Indian aromatics. This version elevates the classic side dish into a starring role, featuring crispy-edged potatoes tossed in a rich, tomato-based masala infused with toasted cumin and mustard seeds. It is a comforting, soul-warming dish that captures the bold, fusion spirit of Modern British-Indian cuisine.
🥗 Ingredients
The Potatoes
- 800 grams Maris Piper or King Edward Potatoes (peeled and cut into 2cm chunks)
- 1/2 teaspoon Turmeric powder (for the boiling water)
- 1 teaspoon Sea salt
The Masala Base
- 3 tablespoons Vegetable oil (or ghee for a richer flavor)
- 1 teaspoon Brown mustard seeds
- 1 teaspoon Cumin seeds
- 1 large Yellow onion (finely diced)
- 1 tablespoon Garlic paste (freshly minced)
- 1 tablespoon Ginger paste (freshly grated)
- 2 pieces Green chilies (slit lengthwise; remove seeds for less heat)
Spices and Sauce
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala (high quality)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chili powder (for vibrant red color and mild heat)
- 200 grams Canned crushed tomatoes (or 2 large fresh tomatoes, finely chopped)
- 100 ml Water
The Finish
- 1/2 cup Fresh coriander (cilantro) (roughly chopped)
- 1/2 lemon Lemon juice (squeezed for brightness)
- 1/2 teaspoon Nigella seeds (optional garnish)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water. Add 1/2 teaspoon of turmeric and a generous pinch of salt. Bring to a boil.
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2
Simmer the potatoes for 8-10 minutes until they are parboiled. They should be tender on the outside but still firm in the center. Drain and set aside to steam dry for 5 minutes.
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3
Heat the vegetable oil or ghee in a large, heavy-based frying pan or wok over medium heat.
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4
Once the oil is shimmering, add the mustard seeds. When they begin to pop and crackle, add the cumin seeds and fry for 30 seconds until fragrant.
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5
Add the diced onions to the pan. Sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. Do not rush this step; caramelized onions are the base of the flavor.
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6
Stir in the ginger paste, garlic paste, and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
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7
Lower the heat and add the ground coriander, turmeric, garam masala, and Kashmiri chili powder. Stir rapidly for 30 seconds to toast the spices without burning them.
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8
Pour in the crushed tomatoes and 100ml of water. Stir well, scraping up any browned bits from the bottom of the pan. Simmer for 5-7 minutes until the sauce thickens and the oil starts to separate at the edges.
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9
Add the parboiled potatoes to the pan. Gently toss them in the masala sauce until every piece is thoroughly coated.
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10
Increase the heat slightly and cook for 5-8 minutes, turning the potatoes occasionally. You want the edges of the potatoes to catch slightly and become crisp and golden.
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11
Taste and adjust the seasoning with more salt if necessary. Squeeze over the fresh lemon juice and stir gently.
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12
Garnish generously with fresh coriander and a sprinkle of nigella seeds. Serve piping hot.
💡 Chef's Tips
For the best texture, use floury potatoes like Maris Piper; they release starch which helps the spices cling to the surface. Always 'steam dry' your potatoes after draining; removing excess moisture ensures they fry rather than mush. If the masala looks too dry before adding potatoes, add a splash of water to create a thick paste. Kashmiri chili powder is the secret to that restaurant-style red color without overwhelming heat. Don't skip the lemon juice at the end; the acidity cuts through the starch and brightens the earthy spices.
🍽️ Serving Suggestions
Serve alongside a creamy Chicken Tikka Masala and warm Garlic Naan for the full British curry house experience. Pairs beautifully with a cold, crisp Indian Lager or a refreshing Mango Lassi. Use leftovers the next morning as a filling for a 'Spicy Potato Omelette' or breakfast wrap. Serve as a vegetarian main course with a side of cooling cucumber raita and pilau rice. Accompany with a sharp lime pickle or mango chutney for extra zing.