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Bombay aloo in a pan with yogurt

Bombay Aloo

  • Author: caroline
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan


Bombay aloo (aka Bombay potatoes) are tender, spicy and hugely flavoursome. These potatoes are super versatile and come together in less than 30 minutes.

The default recipe serves 4


Units Scale
  • 500g waxy potatoes, halved or quartered if large (see note 1)
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds (see note 2)
  • 1 tsp cumin seeds
  • 1 large onion, sliced
  • 2 tomatoes (150g / 5oz), diced
  • 2 cloves garlic, crushed
  • 1 tsp ginger paste
  • 4 tbsp roughly chopped coriander

For the spice mix: (see note 3)

  • 1 tsp coriander powder
  • 1 tsp curry powder
  • 1/2 tsp turmeric


  1. Place the potatoes in a large pan of salted water and bring to a boil. Cook until just tender, around 10 minutes from when the water starts to boil. Drain and leave to steam in a colander or large sieve.
  2. Heat the oil in a large frying pan or skillet over medium-high heat. Add the mustard seeds and cumin seeds and cook for 2-3 minutes, stirring regularly, until the mustard seeds start to pop,
  3. Add the onion and cook for around 4-5 minutes, until starting to soften. Add the ginger and garlic and cook for a further minute, stirring constantly.
  4. Add the potatoes and cook for around 3 minutes, until they start to turn golden on the sides.
  5. Reduce the heat to medium and add the spice mix to the pan. Cook for 1 minute, stirring constantly. Don’t allow the spices to burn and reduce the heat more if needed. Season well.
  6. Tip the tomatoes into the pan and toss or stir everything together. Continue to cook for around 5 minutes, until the tomatoes have broken down and there is a thick sauce clinging to the potatoes.


  1. Make sure to use waxy potatoes. Baby or new potatoes are a good choice. The potatoes do not need to be peeled.
  2. You can use yellow mustard seeds as an alternative, or replace with additional cumin seeds if you don’t have any.
  3. There are no hard and fast rules about what spices you should use. Feel free to swap things or add more. Garam masala, chilli powder (watch the heat) or cumin powder are all great additions.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side
  • Method: Hob / Stove
  • Cuisine: Indian


  • Calories: 195
  • Fat: 8g
  • Carbohydrates: 45g
  • Protein: 5g

Keywords: Indian, side, curry, vegetarian, vegan, potatoes, tomatoes