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Bombay Aloo Yum
Bombay Aloo aka Masala Potatoes is an easy to make, everyday curry that is great to serve with both rice or Roti. Flavored with spices and laced with sweet caramelized, this potato curry is sure to be a family favorite.
Bombay Aloo
Course side dish
Cuisine indian, north indian
Prep Time
10 minutes

Cook Time
20 minutes
Servings
Servings
Ingredients
  • 3 Medium Potatoes, peeled and chopped in medium size chunks/ cubes
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 8~10 curry leaves
  • 1 Medium Onion, thinly sliced
  • 2~3 Green Chilies, finely chopped
  • ½ tsp turmeric
  • 1 tsp Ground Coriander
  • ½ tsp Ground Cumin
  • ½ tsp Red Chili powder (optional)
  • To taste salt
Course side dish
Cuisine indian, north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 3 Medium Potatoes, peeled and chopped in medium size chunks/ cubes
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 8~10 curry leaves
  • 1 Medium Onion, thinly sliced
  • 2~3 Green Chilies, finely chopped
  • ½ tsp turmeric
  • 1 tsp Ground Coriander
  • ½ tsp Ground Cumin
  • ½ tsp Red Chili powder (optional)
  • To taste salt
Bombay Aloo
Instructions
  1. Optional step – Steam or microwave the potatoes until fork tender.
  2. Heat oil in a heavy bottomed pan; add mustard seeds and once they start popping, add the curry leaves and cook for 30 seconds.
  3. Next add the onions, green chilies and cook till onions are lightly browned around the edges.
  4. Add the potato cubes, cover and cook till the potatoes are tender, about 12~15 minutes, stirring occasionally. This step would go faster, if the potatoes are pre-cooked.
  5. Stir in turmeric, ground coriander, ground cumin and salt. Sprinkle little water, if the mixture looks too dry. Taste and adjust seasoning. Serve with rice or roti.
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