Category: Mains

Bombay Aloo otherwise known as “Bombay Potato” is one of my favourite recipes. This spicy, easy Bombay aloo is great as a dish on its own or as a side dish. What is Bombay aloo? Put simply it is a spiced potato dish, which is delicious and easy to make homemade. When I am in an Indian restaurant, I will always order Bombay aloo, as my digestion (weirdly) does not like pilau rice. This is another dish I love to make at home, especially as part of a meat free Monday. Plus, it is a budget and inexpensive meal. The spices can be bought very cheaply now from supermarkets and they have a very long shelf life. This is a quick family recipe, which takes very little effort to put together. When (like the video) you add in a naan bread, and some poppadoms with relishes, you will soon find that this is a great vegetarian and vegan recipe. There are (like many recipes) variations of Bombay potato. Trust me, I’ve eaten at many Indian restaurants and every chef seems to have differing ingredients. However, this is the way I like them. If you want more heat etc, then go heavier on the chilli and cayenne.

You will see from the easy Bombay potatoes recipe video, I have used a cast iron wok and my favourite magnetic measuring spoons. Links to both items are below, but I have to say I love my cast iron wok for making many dishes (especially curries) as the pan does not stain. This pan is now 18 years old and still amazing. You will need to make sure any pan is heavy bottomed and has a lid, as the steam helps to cook the potatoes.

Wok pan with lid https://amzn.to/3RrMvs9

Measuring spoons https://amzn.to/3eOpCML

Bombay Aloo

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• Author: Emily Roberts
• Total Time: 30 Minutes
• Yield: 2 1x

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Description

Bombay Aloo otherwise known as “Bombay Potato” is one of my favourite recipes. This spicy, easy Bombay aloo is great as a dish on its own or as a side dish. What is Bombay aloo? Put simply it is a spiced potato dish, which is delicious and easy to make homemade. When I am in an Indian restaurant, I will always order Bombay aloo, as my digestion (weirdly) does not like pilau rice. This is another dish I love to make at home, especially as part of a meat free Monday. Plus, it is a budget friendly inexpensive meal. The spices can be bought very cheaply now from supermarkets, and they have a very long shelf life. This is a quick family recipe, which takes very little effort to put together. When (like the video) you add in a naan bread, and some poppadoms with relishes, you will soon find that this is a great vegetarian and vegan recipe. There are (like many recipes) variations of Bombay potato. Trust me, I’ve eaten at many Indian restaurants, and every chef seems to have differing ingredients. However, this is the way I like them. If you want more heat etc, then go heavier on the chilli and cayenne.

You will see from the easy Bombay potatoes recipe video, I have used a cast iron wok and my favourite magnetic measuring spoons. Links to both items are below, but I have to say I love my cast iron wok for making many dishes (especially curries) as the pan does not stain. This pan is now 18 years old and still amazing. You will need to make sure any pan is heavy bottomed and has a lid, as the steam helps to cook the potatoes.

Wok pan with lid https://amzn.to/3RrMvs9

Measuring spoons https://amzn.to/3eOpCML

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Ingredients

Units MUS Scale 1x2x3x

• 2 Tbsp Sunflower Oil (Or Ground Nut or Corn Oil)
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Chilli Flakes
• 1 Medium Onion Diced
• 500g Potatoes (Weight after peeled and chopped into chunks)
• 150g Frozen Peas
• 1/4 Tsp Cayenne
• 1 Tsp Ground Coriander
• 1 Tsp Ground Cumin
• 1 Tsp Salt
• 1 Tbsp Garam Masala
• 2 Tomatoes (Deseeded and sliced)
• 250ml Hot Water
• Optional 1Tbsp fresh coriander for garnish

 

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Instructions

This serves two as a main course or four as a side dish.

In a heavy bottomed pan (that has a lid) add the oil, then the mustard seeds, cumin seeds and chilli flakes.  Heat up until you start to see the mustard seeds pop, then add in your onion and stir and cook until they are getting soft.  Then add in the potatoes and cook and stir round for a further minute or so.  Then add in your peas.  Please note that you can add these and the tomatoes below five minutes before the end of cooking, however I like them to take on more of the spice flavour, but that does mean you lose the colour.  I prefer taste over colour personally.  Cook round for a moment or two and then add in the cayenne, ground coriander, ground cumin, garam masala and salt and then mix round.  Add in the tomatoes (see note above), along with the hot water.  Bring to the boil, then turn down and simmer with a lid on for around 15-20 minutes, or until the potatoes are tender and cooked through.  If you want the mixture to be drier, then take the lid off for a few minutes.

Serve immediately.  Add fresh coriander on top as a garnish.

Notes

If you want your peas and tomatoes to be more vibrant in colour, add them five minutes before the end of cooking.  Personally, I like them cooked through more, to take on more spice flavour.   If you want the dish hotter, add more chilli or cayenne.

• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Category: Dinner
• Method: Stove
• Cuisine: Indian