Name: Bombay Aloo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 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; 1 tsp coriander powder; 1 tsp curry powder; 1/2 tsp turmeric

Question 1

What are they?

Accepted Answer

Bombay aloo or Bombay potatoes (aloo is simply the Hindi name for potatoes) are potatoes that are pre-boiled and then tossed in a rich tomato sauce which is flavoured with earthy spices along with ginger, garlic and onion. They aren't particularly spicy, but of course, you can dial up the heat when you make these by adding more curry powder or some diced chillis if you want some extra zing.

Despite the name, the specific origins of Bombay (now Mumbai) potatoes are unknown as this dish is found throughout India. Its popularity has also grown across the world over the years, and you will find them as a staple on many Indian restaurant menus.

Question 2

What can I serve them with?

Accepted Answer

Bombay aloo are great to serve as a side dish with curry. Try whipping up this slow cooker chicken curry, this lamb bhuna or this chicken rogan josh to go alongside. 

Since it's so satisfying and flavoursome you could also serve this up as a main dish with rice or naan. You can also throw in a handful of spinach alongside the tomatoes to wilt down for extra texture and visual appeal.

These don't only go with curries, however. Serve them in place of your usual potatoes with a roast for a tasty alternative at Sunday dinner, or use them as an accompaniment with this spinach stuffed chicken or this hunters chicken.

Question 3

What type of potatoes should I use?

Accepted Answer

The ideal potatoes to use are a waxy variety. Potatoes are classed as either waxy or starch, waxy being firmer and the type that holds their shape when cooked. Starchy potatoes are the type that become crumbly when cooked. Therefore, to make sure that the dish holds up and you don't end up with a bowl of broken and bashed potatoes, don't choose a starchy variety. 

Baby or new potatoes are waxy, and if you use small potatoes then you can also use them whole in the recipe, saving on prep time. Popular waxy varieties in the UK are Charlotte, Anya or Jersey Royals. In the US look for Red Bliss or Fingerlings, and in Australia opt for Kipfler or a similar type.

Question 4

Do I need to peel the potatoes?

Accepted Answer

You don't need to peel the potatoes for this recipe. Not only is that less prep, but the skins contain more fibre and protein than the rest of the potato so it's a win-win! 
If you do, however, want to peel the potatoes then go ahead, the recipe will still work and as long as you use waxy potatoes they will hold together fine.

Question 5

Can I make it with leftover potatoes?

Accepted Answer

Got some leftover roasties from Sunday dinner? The great news is that you can make this recipe with pre-cooked chunks of potato. Leftover roast or boiled potatoes work great, and you could even whip this up with potato wedges for a flavoursome snack or side dish. If the leftovers are of a starchy variety, however, just be careful not to bash them around too much as they will break up in the dish.

Question 6

Can I make it in advance?

Accepted Answer

Cooked Bombay aloo can be kept in the fridge for up to 3 days. For best results reheat in the oven until piping hot. Add a splash of water if they are looking too dry. 

You can also freeze the potatoes for up to 3 months. Defrost thoroughly before reheating. The potatoes may soften a little during the freezing and thawing process, however.

Bombay Aloo

Description

Ingredients

Instructions

Notes

Nutrition