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Bombay Potatoes Recipe – Spicy Indian Potato Recipe

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Bombay potatoes or spicy baby potatoes recipe – I have taken a longer break from blogging than I would have liked but a lot of work-related (and fun) travel took a toll on my routine, not to mention some very exciting stuff happening on the work front. I am really swamped but in a good way!

This Bombay potatoes recipe is from my saved recipes collection, something I’ve wanted to share for a while because it’s just too easy and delicious to hold back for long. I am yet to sort through the gazillion pics I took in New York, so hopefully that happens soon too.


Bombay Potatoes Curry Recipe

If you are from Bombay, I’d be very interested to know if you have actually heard about Bombay potatoes. I heard about it first from my British colleague whose first question to me when I told her I have a food blog was “oh, so can I find the recipe for Bombay Potatoes in there?”. I contemplated telling her I’ve never heard of them and eventually did, to which she responded by describing the dish in detail.

Since then I have looked up several recipes for Bombay Potatoes and now here’s my take on it. I don’t want folks from UK searching on this and not finding what they believe is a dish that’s originally from Bombay.

If you love Indian potato recipes with some spice in there, then you must try this potato beans curry, aloo bonda – a quick snack with potatoes, potatoes in coriander sauce, or spicy baby potato roast.

Bombay Potatoes Recipe

Serves 4

Ingredients:
20 baby potatoes
1 large onion, chopped
1 tomato, chopped (or 2 tsp tomato paste)
2 tsp of ginger garlic paste
1 tbsp of coriander powder
1/2 tsp of cumin powder
1 large pinch of turmeric
1 tsp of red chilli powder
2 tbsp of oil
1/4 tsp of mustard seeds
1 dry red chilli, torn into half
1/2 of a green bell pepper, cut into small pieces
A few curry leaves

Instructions:

1. Cook the potatoes in an open pan with enough water to cover it until it’s tender when a fork is inserted. I usually pressure cook them for one whistle so that works too. You can either peel the potatoes or leave them as is.

2. Heat oil in a pan and add the mustard seeds. When they begin to pop, add the dry red chilli, onions and curry leaves. Saute until the onions turn a light golden brown.

3. Add the ginger garlic paste and fry for another 2-3 mins until it turns fragrant.

4. Next, add the spices – red chilli powder, turmeric, cumin, coriander – and some salt. Mix well and fry on low heat for 4-5 mins taking care not to burn the mixture.

5. Now add the cut tomatoes and bell pepper and sprinkle some water. Cook until the tomatoes are mushy and the oil starts separating from the mixture.

6. Add the cooked potatoes, lower heat, and gently mix until the masala coats the potatoes. Cook until well combined and blended – around 5 mins. You can sprinkle some garam masala at this stage but I chose not to.

Bombay Potatoes Curry Recipe

Serve Bombay potatoes with some steamed rice and cumin dal or thakkali rasam. 
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  1. gingernut says

    hi when I was in india we went for a traditional meal they had no idea what Bombay potatoes or onion bhaji or sag allo was aren’t they missing out I love them all and left all recipes with the chef when we returned I was amazed to see the chef had tried them with litte tweeks and omg they were really good

    Reply

  2. Guy says

    Thanks for this recipe, I am just about ready to throw the potatoes in the sauce, I needed a side dish other than rice for a chicken mango curry. smells fantastic so far, I had to use rehydrated dried curry leaves, but they seem to have worked well.

    Reply

  3. Tor says

    These look great! I had a sneaking suspicion that Bombay potatoes were another one of those Britishisms, but yours are just what I was after. Thank you for the recipe! 🙂

    Reply

  4. Michelle Peters - Jones says

    Haha, that's too funny. I have a similar recipe for Bombay potatoes that taste like the ones from Marks and Spencers in England. Not from Bombay at all, but who am I to disillusion my Brit friends? I am actually making these tonight.

    My recipe is a little simpler in that I don't use the curry leaves or peppers. And instead of cooking the mustard seeds etc, I do a tadka at the end instead.

    Reply

  19. Anshu says

    There is another bombay curry that my aachi makes…its basically potatoes in a besan gravy…but this recipe sounds like the chettinad potatoes that i used to have at a friend's place as a kid.

    Reply

  21. Anisha says

    The potatoes look mouth watering. This is the usual way we make potato, except for the addition of bell peppers.

    Didn't know they had name Bombay potatoes.

    I'm not surprised, coz my husband and his family calls the sweet french toast, Bombay toast.

    Funny how some names just spread around.

    Reply

  25. Uma says

    This is something new to me but the recipe is awesome with addition of capsicum. forget to mention, the pictures are very crisp.

    Cheers,
    Uma

    Reply

  28. Divya Vikram says

    The plant in the picture compliments the color of the potatoes very well. The aloo sure looks delicious 🙂

    Reply
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