These easy Bombay Potatoes are the perfect addition to any Indian meal. Made with simple ingredients and my quick and easy version, this dish will make dinner times a breeze. Ditch the takeaway and make these flavourful Indian potatoes in the comfort of your own home.
About Easy Bombay potatoes – Takeaway favourite
This is my simplified version of the UK takeaway Bombay Aloo recipe that you can easily make at home using a few simple ingredients. You will need about 10 ingredients, which includes potatoes, spices, oil, salt and pepper and about 30-40 minutes cooking time in total.
This recipe is incredibly versatile and can be made using different cooking methods such as stovetop, oven, or air fryer, depending on your preference.
Why should you try this recipe?
Quick and Easy: This recipe is super simple and can be made in no time, making it perfect alternative for a takeaway or dinner option. Unlike the traditional Bombay potatoes that made with a long list of ingredients and on the stove.
Budget-friendly: This recipe uses simple, affordable ingredients that might most likely have at home.
Adaptable: Switch up the seasoning and spices to suit to taste.You can control the spices and oil that goes into the recipe. Like it spicy, add a little more chilli powder. Want it more garlicky, add another 2 cloves of garlic.
Versatile: These Bombay Aloo make a delicious side for curries or as an appetiser.
Healthy: By using an air fryer or oven, you can enjoy crispy Bombay aloo without having to deep fry them in oil, making them a healthier alternative.
Dietary needs: This recipe is suitable for vegans, vegetarians and gluten free diet.
Our easy-to-follow recipe will guide you through the process of making this classic Indian potato dish with ease.
Ingredients for Spicy Bombay Aloo: What You’ll Need
To make this delicious Indian potato dish, you’ll need:
- Potatoes – any variety will work, but mini new potatoes are a great option as they don’t need to be diced or peeled.
- Garlic – adds a punch of flavour to the dish, especially since we’re not using onion or tomato.I prefer using garlic clove instead of garlic powder.
- Oil – any neutral-flavoured oil will do, such as olive oil or sunflower oil
- Cumin seeds – easily available at your local grocery store.
- Spices – a combination of turmeric, coriander, chilli powder, and garam masala is perfect. Feel free to adjust the spice level to your liking.
- Salt – to taste.
- Lemon or lime – either of these citrus fruits will balance the spices and add a zing to the curry.
- Fresh coriander leaves – for garnishing and added flavour.
- Optional ingredients – Onion, Tomato
How to make Authentic Bombay Aloo at home?
To make Bombay Aloo, first, I boil the potatoes until they are fork-tender. Then, I toss them with spices and roast them in the oven or air fryer or on the stovetop – whichever method suits your preference.
If you prefer to use an air fryer to cook your potatoes, preheat it to 190 C for 2-3 minutes and roast the potatoes for 16-18 minutes until they are crispy.
Alternatively, you can use an oven to cook your potatoes. Simply preheat it to 200 C and roast the spiced potatoes for about 25-30 minutes until they are crispy.
How to serve Bombay potatoes?
To enhance the flavours of the spicy Bombay Aloo, garnish with a generous amount of fresh coriander and squeeze some lemon juice on top for a zing.
Storing leftover Bombay potatoes
- In the Fridge: Store leftover Bombay Aloo in an airtight container in the fridge for up to 3-4 days.
- In the Freezer: To freeze Bombay Aloo, let it cool down completely and store it in a freezer-safe container or a Ziploc bag. It will stay good for up to 2-3 months.
- Thaw: When you are ready to use the frozen Bombay Aloo, thaw it in the fridge overnight or at room temperature for 1-2 hours before reheating. This will ensure that the potatoes stay crispy and don’t turn mushy.
- To Reheat: The best way to reheat the Bombay Aloo is to use a skillet, oven or air fryer. For the stove top method, heat it over medium heat until it reaches your desired level of crispiness, and enjoy as a tasty side dish with your favourite Indian meal. Alternatively, place it in the air fryer and roast at 180C for 4-5 minutes.
Tips and Tricks
- Boil the potatoes: For the perfect texture, it’s important to boil the potatoes until they are fork-tender. This will ensure that the potatoes absorb the flavours of the spices and become deliciously soft.
- Use fresh spices: Using fresh blend of spices will make a huge difference in the taste of your Bombay Aloo. If possible, grind your own powdered spices like ground cumin, ground coriander and garam masala.
- Adjust the spice level: Bombay Aloo is meant to be a spicy dish, but you can adjust the level of spice to your liking. Add more chilli powder for a spicier dish, or reduce it for a milder version.
- Add lemon or lime: Adding a squeeze of lemon or lime to your Bombay Aloo before serving will brighten up the flavours and add a refreshing zing to the dish.
While traditional Bombay potatoes are made with Indian spices, there are a few variations you can try to switch up the flavors:
- Bombay Potatoes Masala – add a twist to the classic recipe by making an onion tomato gravy and toss the roasted potatoes. This adds a delicious, saucy element to the dish.
- Aloo Gobi Traybake – another variation to try is adding cauliflower to the potatoes. This creates a flavorful dish called Aloo Gobi, which is a popular North Indian curry. Simply roast diced cauliflower and potatoes with spices in the oven until crispy.
- Bombay Potato and Chickpea Curry – for an extra protein boost, you can add chickpeas to the dish. This creates a hearty and filling curry that can be enjoyed as a main dish. Simply add canned or cooked chickpeas to the dish along with the potatoes and spices.
- Bombay Aloo with peas -add some fresh or frozen peas to the dish to give it a pop of colour and extra flavor. Cook the peas along with the potatoes in the same way.
Homemade Bombay Aloo recipe below
- Oven Tray
- 750 g Baby new potatoes scrubbed and cleaned
- 2 l water
- 2 tsp Olive Oil
- 1 tsp Cumin Seeds
- 2 cloves Garlic minced or 1 tsp minced Garlic
- 1 dried red chilli optional
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1½ tsp Garam masala or curry powder
- ½ – 1 tsp Chilli Powder
- Salt to taste
- 2 tbsp lemon juice ( Juice of 1/2 lemon)
- 2 tbsp coriander leaves
- Place the potatoes in a large saucepan filled with water. Bring it to boil, then simmer, cover and cook for 5 minutes. Check with fork if the potatoes are cooked. Drain the water and set it aside.750 g Baby new potatoes, 2 l water
- Heat oil in a skillet, add cumin seeds & dried red chilli (if using any) When the cumin seeds splutters, add garlic and saute for 30 seconds.2 tsp Olive Oil, 1 tsp Cumin Seeds, 1 dried red chilli, 2 cloves Garlic
- Add the potatoes, turmeric powder, coriander powder, chilli powder, garam masala & salt. Toss them well to make sure all the potatoes are well coated.750 g Baby new potatoes, 1 tsp Turmeric Powder, 1 tbsp Coriander Powder, 1½ tsp Garam masala, ½ – 1 tsp Chilli Powder, Salt to taste
Bombay Potatoes ( Oven)
- Preheat oven to 200℃ / 400℉ /Gas Mark 6.
- Transfer the baby potatoes to a large roasting tray and place them in the oven for 30 minutes until they are nice and crispy. Remember to toss the potatoes at least once in between.
- Add lemon juice, coriander leaves and serve the easy bombay potatoes as an appetiser or a side for a curry.2 tbsp lemon juice, 2 tbsp coriander leaves
Airfryer Bombay Potatoes
- Preheat the air fryer to 190C.
- Add the spice coated potatoes to the air fryer basket. Air fry for 15-18 minutes until crispy.
- Add lemon juice, fresh coriander leaves and serve.2 tbsp lemon juice, 2 tbsp coriander leaves
Stove Top Method
- After step 3, continue to cook in the skillet until crispy and roasted.Stir a few times in between.
- Add lemon juice, and fresh coriander leaves, and serve.2 tbsp coriander leaves, 2 tbsp lemon juice