Potatoes, tomatoes, onions, garlic, ginger, and a punch of spices – Bombay Potatoes might just be the tastiest Indian side dish you’ll make this week!
Let me tell you, this Bombay Potatoes Recipe brings back so many good memories. Growing up, potatoes were always around. They’re that trusty ingredient you can count on, right? But when my uncle introduced me to Bombay Aloo, it was like meeting potatoes for the first time! Who knew that a few spices could turn humble potatoes into something that’s practically a celebration on your plate?
Over the years, I’ve put my own spin on it – tweaking here, experimenting there – to make a version that feels just right. The result? A dish that’s flavorful, comforting, and perfect for sharing. Every time I make it, I’m reminded of those family dinners filled with laughter, a bit of chaos, and the unmistakable smell of sizzling spices in the air.
Why You’ll Love This Bombay Potatoes Recipe
- Flavors That Pop: Every bite is packed with Indian spices – it’s anything but bland.
- Simple Ingredients, Big Impact: You probably have most of these ingredients at home already, but trust me, they work magic together.
- Versatile Dish: You can enjoy this as a side or let it take the spotlight as a main dish.
- Customize to Your Taste: Want it spicier or milder? Go for it – this recipe’s as flexible as you want it to be.
- Everyone’s Favorite Comfort Food: Potatoes + Spices = a crowd-pleaser, every time!
Ingredients Notes:
Got your ingredients ready? Here are some quick tips to make the most of them:
- New Potatoes: These little guys hold up so well in the sauce – they stay tender without turning to mush.
- Tomatoes: Fresh tomatoes add that juicy, tangy goodness that balances out the spices.
- Two Kinds of Onion Action: One for frying and one for blending – it’s like a double dose of flavor.
- Garlic and Ginger: Don’t skip these! Fresh garlic and ginger make all the difference in the flavor.
- Sunflower Oil: Perfect for high-heat cooking, but feel free to swap in canola or grapeseed if that’s what you have.
- The Spice Blend: Cumin, turmeric, smoked paprika… each one adds a unique note. Together, they’re dynamite.
How To Make Bombay Potatoes
Ready to cook up some magic? Here’s the breakdown:
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- Get Everything Prepped: First, chop those tomatoes, scrub your potatoes, and slice up the first onion. Nothing fancy here – just get them ready to go.
- Fry the Potatoes and Onion: Heat up some oil in a skillet on medium-high. Toss in the sliced onions and potatoes, and let them cook for around 8 minutes. You’re looking for a nice golden color – that’s where the flavor’s at.
- Blend the Spice Puree: While the potatoes are frying, blend the garlic, ginger, cilantro stems, second onion, tomato paste, and a bit of Dijon mustard if you’re using it. If it’s too thick, add a splash of water to get it smooth.
- Coat Those Potatoes: Pour the spice puree over the potatoes and onions. Stir it all up so the potatoes get a good coating. Let this fry for another 5 minutes, stirring now and then to prevent sticking.
- Add the Spices: Time for the spice lineup: cumin, turmeric, paprika, curry powder, and coriander. Sprinkle them in, stir, and let everything cook for a minute to release those flavors.
- Add Tomatoes and Salt: Toss in the chopped tomatoes and a pinch of salt. Stir and cook for about 8 minutes until the tomatoes break down and start forming a sauce.
- Simmer the Potatoes: Add a cup of water, reduce the heat to medium, and let it bubble away for around 15 minutes. The potatoes should be tender and soaking up all those spices.
- Finish with Garam Masala and Lemon: Stir in the garam masala, a squeeze of lemon juice, and a pinch of sugar if you like it a bit sweet. Cook for just a minute more, then take it off the heat. Sprinkle with fresh cilantro and dig in!
Storage Options
Wondering how to save those Bombay Potatoes leftovers? Here’s what you can do:
- Fridge: Store in an airtight container for up to 3 days. Just reheat on the stove or microwave and it’s good to go.
- Freezer: Freeze for up to 2 months. Let it thaw in the fridge overnight before reheating.
- Reheating Tip: If it’s thickened up a bit, just add a splash of water while reheating to get that saucy texture back.
Variations and Substitutions
Want to switch things up? Here are some ideas:
- Dial Up the Heat: Swap smoked paprika with chili powder or add a few red pepper flakes for an extra kick.
- Add Some Veggies: Toss in peas, bell peppers, or even spinach for added color and flavor.
- Tone Down the Spice: If you’re not a fan of heat, reduce the curry powder or skip the chili powder.
- Try Different Herbs: Fresh mint or parsley can be a great alternative if you’re out of cilantro.
- No Lemon? A splash of vinegar works just as well for that tangy finish.
What to Serve with Bombay Potatoes Recipe
Now, here’s the fun part – deciding what to serve with your Bombay Potatoes! Here are some ideas:
- Naan or Roti: Perfect for mopping up that saucy goodness.
- Rice: Plain basmati rice lets the flavors of the potatoes shine.
- Cool Cucumber Raita: Balances the spices beautifully.
- Grilled Meats: Chicken, lamb, or even fish go wonderfully with this dish.
- Simple Salad: A crisp cucumber and tomato salad with a squeeze of lemon is a great, refreshing side.
Trust me, once you start digging in, you’ll see why this dish is a family favorite. Ready to give it a try? Let me know what you think!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pin it now
Bombay Potatoes Recipe
This Bombay Potatoes recipe features tender new potatoes simmered in a rich, spiced tomato sauce. With warm Indian spices and fresh herbs, it’s a flavorful side dish or main that’s easy to make and perfect for any occasion.
Ingredients
- 20 oz new potatoes scrubbed and wiped
- 4 large tomatoes chopped
- 2 onions divided
- 3 tablespoons sunflower oil or canola or grapeseed
- 4 cloves garlic peeled
- 1- inch piece ginger peeled
- 1 bunch cilantro stems only (save leaves for garnish)
- ½ teaspoon Dijon mustard optional
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 cup water
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 2 teaspoons sugar optional, to taste
Instructions
Prepare the Ingredients
- Begin by preparing all ingredients. Chop the tomatoes, scrub and wipe the potatoes, and peel and slice one of the onions into thin strips.
Fry Potatoes and Onion
- Heat the sunflower oil in a large frying pan or skillet over medium-high heat. Add the potatoes and sliced onion, stirring often. Fry for approximately 8 minutes, or until the potatoes and onions are lightly browned.
Blend the Spice Mixture
- While the potatoes and onion are cooking, place the garlic, ginger, cilantro stems, the second onion (peeled), tomato paste, and Dijon mustard (if using) in a food processor. Blend until smooth, adding 1-2 tablespoons of water as needed to achieve a puree.
Combine Potatoes and Spice Mixture
- After the potatoes and onions are browned, add the blended spice mixture to the pan. Stir to ensure the potatoes are evenly coated, and fry for an additional 5 minutes, stirring occasionally to prevent sticking or burning.
Add Spices and Cook
- Add the cumin, turmeric, smoked paprika, curry powder, and ground coriander. Mix well, and allow the spices to cook for 1 minute to release their flavors.
Incorporate Tomatoes and Salt
- Add the chopped tomatoes and salt, stirring thoroughly. Cook for 8 minutes or until the tomatoes have broken down and integrated into the sauce.
Simmer Potatoes in Sauce
- Pour in 1 cup of water and mix. Reduce the heat to medium once the sauce begins to bubble, and simmer for approximately 15 minutes or until the potatoes are fork-tender.
Finish with Garam Masala and Lemon
- Stir in the garam masala, lemon juice, and sugar (if using) for added balance. Cook for an additional minute, then remove from heat. Serve garnished with finely chopped cilantro leaves.
Notes
o make this recipe gluten-free, ensure that all spices and condiments, particularly the Dijon mustard and curry powder, are labeled gluten-free. Most standard ingredients in this recipe are naturally gluten-free, but it is recommended to check labels to avoid any potential gluten contamination.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 674mg | Potassium: 1124mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1443IU | Vitamin C: 54mg | Calcium: 66mg | Iron: 3mg
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
