Bombay Potatoes Recipe Indian Style Spicy Potatoes

on Jan 11, 2023, Updated Sep 29, 2023 Here are some more Indian potato recipes that you can try: Aloo Methi Sabzi, Aloo Baingan, Punjabi Style Aloo Gobhi, Punjabi Jeera Aloo, and Sindhi Aloo Tuk. There is no dish called Bombay Potatoes in Bombay. Yes, you heard it right. Only when I visited a restaurant in London did I come across a dish named after Bombay that had no connection to Bombay. Anyway, potatoes coated with spicy, robust masala—it was love at first bite. I worked my taste buds hard to figure out the ingredients involved, and my homemade version was ready within a few hours of returning home. Guess what? It was love at first bite, too.

About Bombay Potatoes

Bombay Potatoes (Bombay Aloo) is a dry Indian-style dish made using baby potatoes, onions, tomatoes, and basic Indian spices. This dish is popular in Indian restaurants outside India, especially in the UK. Serve it with hot, flaky lachha or tawa parathas or a simple dal phulka or dal rice for a comforting Indian-style meal. Yukon gold potatoes, Russet potatoes, etc., are some options. If you live in the UK, use Maris Piper or baking potatoes. Oil – I use canola oil to make this recipe, but you can also use sunflower oil, light olive oil, mustard oil, or ghee. Spice Powders – You will need basic Indian spice powders such as coriander powder, turmeric powder, and Kashmiri red chili powder. Green chilies – Adjust to suit your taste. Lime Juice – It adds a nice tangy flavor to the sabji. Lime juice can be replaced with lemon juice. You can also use dry mango powder (amchur powder) for the tang. Others – You will also need brown mustard seeds, asafetida (hing), fenugreek seeds (methi dana), cumin seeds (jeera), crushed fennel seeds (saunf), crushed coriander seeds (dhaniya beej), red onions, fresh ginger, curry leaves, and cilantro (fresh coriander leaves). To crush coriander and fennel seeds, add the whole seeds to a mortar and pestle and crush them roughly. You can also crush the seeds in a grinder: add the whole seeds to a grinder and grind for 2-3 seconds. Skip adding asafetida to make gluten-free Bombay potatoes. Although not traditional, you can add some curry powder to the recipe for a taste change. You can also add a little garam masala powder and cumin powder to make the curry even more flavorful. Some add a little tomato puree or paste to this aloo curry. You can try it too. Note – If using regular potatoes, wash and cut them into 1-inch cubes. Remove the pressure cooker from heat and let the pressure release naturally. Open the cooker and run the potatoes under cold water. Peel them and keep them aside. Note – You can choose to keep the skin of the potatoes if you wish to.

In An Instant Pot

Add 1 pound (500 g) potatoes to the inner pot of the instant pot along with 2 teaspoon of salt. Add water to cover them. Press PRESSURE COOK and set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and run the potatoes under cold water. Peel them and keep them aside. Add the following ingredients once the oil is hot, and let them crackle for 5-6 seconds.

1 teaspoon brown mustard seeds ¼ teaspoon fenugreek seeds 1 teaspoon cumin seeds ¼ teaspoon asafetida 1 teaspoon crushed fennel seeds 1 teaspoon crushed coriander seeds

Now, add 1 teaspoon finely chopped ginger and 2 teaspoon of chopped green chilies and saute for another minute.

1 teaspoon coriander powder 1 teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder ½ teaspoon salt

Add ½ cup of water and cook for a minute. Cook uncovered for 3-4 minutes, stirring a few times. Now add 1 tablespoon freshly squeezed lime juice and mix well. Garnish with 2 tablespoon chopped cilantro and serve hot. Adjust the chilies as per your heat tolerance. My recipe makes medium spiced potatoes.