Bombay Potatoes A.K.A Bombay Aloo

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 45ml (3 tbsp) vegetable oil
  • 5ml (1 tsp) cumin seeds
  • 5ml (1 tsp) mustard seeds
  • 2.5cm (1 in) ginger, peeled and finely grated
  • 1 large garlic clove, peeled and crushed
  • 1 onion, peeled and finely chopped
  • 1 medium-hot chili, finely chopped [optional]
  • 5ml (1 tsp) turmeric
  • 5ml (1 tsp) garam masala
  • 1kg (2 lbs) potatoes, scrubbed and cut into 2.5cm (1 in) pieces
  • fresh cilantro (coriander leaves)


  1. Heat the oil in a hot, lidded frying pan and fry the cumin and mustard seeds for a minute or do until they pop.
  2. Now add the ginger, garlic, onion and chili and continue frying for a further minute before adding the turmeric and garam masala. Cook for 1 more minute.
  3. Now turn the heat down to low and add the potatoes to the pan. Mix in 125ml (½ cup) of water, put the lid on and continue cooking for about 10-15 minutes, stirring regularly, or until the potatoes are just tender. You may need to add a little extra water to stop them sticking to the pan as theey cook. Add just enough water to keep the potatoes mobile in the pan.
  4. Top with fresh cilantro (coriander leaves) and serve.


  • If you like your food hot, add more chilies.
  • Instead of fresh chilies you can use chili powder and adjust it to the hotness you prefer.
  • For novelty value I used purple potatoes but you can use any variety you like.


  • Calories: 326
  • Sugar: 2.45 g
  • Sodium: 53 mg
  • Fat: 11.425 g
  • Carbohydrates: 52.025 g
  • Fiber: 5.1 g
  • Protein: 4.9 g
  • Cholesterol: 1 mg