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Best Ever Bombay Potatoes

Best Ever Bombay Potatoes

Bring a large pot of salted water to a boil. Add the potatoes and boil until just tender, up to 30 minutes. Drain. When cool enough to handle, peel and chop into 1-inch cubes.

Quarter 1 of the tomatoes. Blend together the ginger, garlic, and quartered tomato until smooth.

Heat the oil in a large nonstick skillet. Add the cumin and mustard seeds, and once the cumin starts to darken, add the onion. Cook for 1 minute before adding the ginger and garlic mixture, the ground spices, and salt, to taste. Sauté gently until the garlic smells cooked, for 1-2 minutes.

Cut the other tomato into slim wedges. Add the tomato wedges, stir well, and cook for 3-4 minutes. Tip in the potatoes and cook for 3-5 minutes to absorb the flavors. Taste and adjust the seasoning, stir in the chopped cilantro, and serve.

Irish Bombay Potatoes – The Best Curried Potatoes in the World

There are a couple of things I’ve learnt since being involved in the food industry. If you want a good curry, speak to an Indian cook. If you want good potatoes, speak to an Irish cook.

If you want the best curried potatoes in the world (sometimes known as Bombay potatoes or spiced potatoes), then combine them.

I know I just made a big claim, and I’ll stand by it. I have never eaten better curried potatoes than these Irish Bombay potatoes, and I’ve eaten more than my fair share.

Curried potatoes can be made in a variety of different ways, from parboiling to frying, with a thousand herb and spice combinations.

Recipe Summary

  • 4 potatoes, peeled and cubed
  • 3 tablespoons vegetable oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper, or to taste (Optional)
  • ½ teaspoon salt, or to taste
  • 3 tablespoons minced onion

Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.

Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.

Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!


  • 6 medium waxy potatoes (I used new potatoes), peeled and cut into bite-sized pieces
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon turmeric
  • 3 tablespoons vegetable oil
  • 2 teaspoons black mustard seed
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon of parsley leaves for optional garnish


  1. Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
  2. Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.
  3. Optionally garnish with parsley leaves

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Nutrition Information

Nutrition information has been auto-calculated for your convenience.

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Irish Bombay Potatoes (The Best Curried Potatoes in the World)

We guarantee you’ve never eaten curried potatoes this good. They’re the perfect fusion of
Indian curry and Irish ingenuity. They will not be beaten.


  • 1 kilogram Potatoes
  • 1 teaspoon Salt
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Curry Paste
  • 2 teaspoons Curry Powder
  • 4 Tablespoons Oil
  • ½ cups Basil, Rosemary Or Parsley Leaves
  • Dried Or Minced Garlic, To Taste (optional)
  • 2 Tablespoons Malt Or White Vinegar, To Serve


You can peel the potatoes or leave them unpeeled. Quarter the potatoes and place in large bowl. Add salt, tomato paste, curry paste, curry powder, and oil. Give it all a good mix and make sure each potato is well covered.

Layer the potatoes over a large oven tray and place in oven.

After 15 minutes, remove from oven and (if using) add dried basil and garlic. Roughly flip potatoes and ensure the basil is mixed in. Cook for another 10–15 minutes—the potatoes should be easy to pierce with a fork. If using fresh basil and garlic, add them about 5 minutes before the end of cooking, once again making sure it is all mixed in.

Serve (with malt vinegar if desired) as a side dish or with dips like yoghurt, hummus or creme fraiche.

Alternate method:
To get an even crispier yet still fluffy texture to the potatoes, follow the first steps of preparation as above. After cooking for 15 minutes, remove the potatoes from the oven. Add the dried basil and garlic (if using) Let cool for 5 minutes, then put them back in the oven for another 5 minutes. Remove again and let cool, followed by another 5 minutes of cooking. Repeat twice more, adding the fresh basil and garlic (if using) before the final 5 minutes of cooking. These Bombay potatoes are unbeatable.

1. If you think the potatoes need it, add more oil while cooking. Don’t let them get too crispy (or black).
2. If the spices/paste/herbs start to burn on the baking tray, move the potatoes individually across to a new tray or new baking paper and continue cooking. It won’t take long and the outcome is more than worth the effort.

National Curry Week: Best Ever Bombay Potatoes recipe

A restaurant dish and probably a hybrid of some of India’s more popular home-grown potato recipes. I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything.

3 large potatoes (around 900g in total), halved

15g root ginger, peeled weight

2 large-ish tomatoes, one quartered,
the other cut into slim wedges

1 large onion, roughly chopped

Large handful of chopped coriander leaves

Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes.

Blend together the ginger, garlic and quartered tomato until smooth.

Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste it should seem harmonious.

Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.

Recipe extracted from ANJUM’S INDIAN VEGETARIAN FEAST by ANJUM ANAND, published by Quadrille (£19.99, hardback)

How To Make Bombay Aloo


  • Serves 4 as a side dish
  • 500g potatoes - peeled and cut into 3/4 inch cube
  • 2/3 litre water
  • 500g onions - finely sliced
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 400ml chopped tomatoes
  • 3 tablespoon ghee or clarified butter
  • 1 tablespoon roasted cumin seeds
  • 1 tablespoon (more or less to taste) hot red chilli powder
  • A pinch of turmeric powder
  • 1 tablespoon garam masala
  • Salt and pepper to taste
  • Serves 4 as a side dish
  • 500g potatoes - peeled and cut into 3/4 inch cube
  • 2/3 litre water
  • 500g onions - finely sliced
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 400ml chopped tomatoes
  • 3 tablespoon ghee or clarified butter
  • 1 tablespoon roasted cumin seeds
  • 1 tablespoon (more or less to taste) hot red chilli powder
  • A pinch of turmeric powder
  • 1 tablespoon garam masala
  • Salt and pepper to taste


  1. Method
  2. Melt the ghee over medium heat in a large pan or wok.
  3. Toss in the sliced onions and fry until nicely browned and transparent.
  4. Add the garlic and ginger purees and stir to combine. Fry for a further minute.
  5. Pour in the tomatoes, cumin seeds, chilli powder and turmeric and mix them all up into one happy vegetable party.
  6. Now plop in you potato cubes and fry for a further minute before pouring in the water.
  7. Cover the pan and simmer until the potatoes are soft and cooked through. You can now make the sauce to your preferred consistency - dry or liquidy.
  9. Sprinkle with salt and pepper to taste and then fold in the garam masala.
  10. Serve the Bombay aloo immediately or store for up to three days in the fridge and re-heat.

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Bombay Potatoes Recipe (Masala Aloo)

Bombay Potatoes Recipe (Masala Aloo) is the best ever Indian-style roasted potato recipe. And this delicious recipe has been generously shared by Richa with us. Who is Richa? A self-taught cook, baker and a food photographer. Richa is the force behind a buzzing food blog My Food Story. Her heart-warming smile and a contemporary approach towards the conventional Indian food recipes are the two things for which you should not miss out being a regular visitor to her blog. If you spot a drool-worthy food image compelling you to dive into the computer screen and grab the food then Richa might be the person responsible for that. When we approached her to share a guest post with the readers of the blog, she readily accepted the invite and hence – Bombay Potatoes Recipe happened.

Richa says ,’Hey guys! I’m so happy to be guest posting here on behalf of Hina, and it’s an absolute privilege to be here. I love the space that Hina has created with Fun Food and Frolic and it’s always a pleasure to go through her stories, follow her journey and gawk at the delicious pictures on the blog! Today I’m sharing the recipe for Masala Aloo or Bombay Potatoes as they are popularly called outside India because the recipe has a special place in my life. My husband is not big on eating vegetables and would be happiest if there are none on the dinner table. Except for potatoes. If given a vegetarian option, he’d happily pick potatoes over other Indian food recipes. Which is why, I end up making them regularly at home, and getting creative with them.

This Masala Aloo is something that is a regular at our dinner table. I love it because it’s so quick to prepare, looks amazing, is spicy and has oodles of flavour. If you already have boiled potatoes in the refrigerator then you can have this on the table in under 10 minutes. All you need is the ground spices which are fried lightly in oil before potatoes are added to them. We really enjoy these Bombay Potatoes with simple dal and chapatis on the side. We also love smashing them into rice because they already have so much flavour that there is no need for another dish.’

Learn how to make Bombay Potatoes (Masala Aloo) in few simple steps:

Edible Audio: One Hundred Songs About Food

WHAT IF? An imaginary record cover for a compilation of food-inspired music.

AOL recently contacted me to create a playlist of food-inspired songs for its "Blogger Radio" station on AOL Radio (see below for details on how to listen). After much digging through my own music collection (and some serendipitous searching online), I came up with 100 songs.

There's a heavy emphasis upon jazz and blues, a slathering of R&B, a douse of hip-hop, along with a sprinkling of pop classics and a dusting of heavy metal (o.k., just one -- Def Leppard's cheesetastic "Pour Some Sugar on Me").

As I pored over all of this gastro-music, it became pretty clear that food is more often than not a (barely veiled) euphemism for sex. Candy seems to trump just about everything edible as the most frequent object of desire. Other songs are culinary in name only (take Taste of Honey's "Sukiyaki," for example), while others immerse themselves in a heady contemplation of appetite -- I'm thinking here of the Fat Boys' great, tragicomic "Jail House Rap." And then there's food as abstraction in the form of Dizzy Gillespie's manic be-bop standard, "Salt Peanuts."

You can find the complete playlist (in alphabetical order) below. It's not comprehensive, so if you have a favorite food song that isn't covered here, please share it in the comments.

Tune In: For PC Users, listen by clicking here. If you're on a Mac, download the AOL Radio player, log in with your AOL/AIM screenname, and select "Blogger Radio" under the "Soundtracks & Themes" category. The playlist will be up until June 14, when the station gets turned over to the next DJ/blogger.

How to make Bombay Aloo??

What if I tell you, my Vegan Bombay Potatoes are easy as pie. The whole idea of making this classic recipe for spuds is to first cook the potatoes. Coat it with spices and roast them.

You can roast them on your pan or roast them in the oven, whatever suits you really. For a variation add some peas and make Bombay Potatoes and peas!

Serve them with our easy flatbreads and quick Vegan Korma to complete your meal. You may as well enjoy them along with your Sunday roast.



Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this spicy Bombay potato!

Watch the video: Οι πιο Νόστιμες και Τραγανές Τηγανιτές Πατάτες-The Best French Fries-Live Kitchen