These easy Bombay potatoes, also known as Bombay aloo, are made in one pan with tender potatoes and a rich, thick, spiced tomato sauce that clings beautifully to every bite.
Bombay potatoes are a comforting, flavorful potato curry that works perfectly as a side dish, light main meal, or part of a larger Indian-inspired dinner. This version takes a little time to cook, but the method is simple and the result is well worth it: soft potatoes, browned onions, fresh tomatoes, warming spices, and a thick sauce with plenty of depth.
You do not need to boil or roast the potatoes separately. Everything cooks in one large frying pan or skillet, which makes the recipe easier and helps the potatoes absorb more flavor as they simmer in the sauce. A blender or food processor is useful for making the quick onion, garlic, ginger, cilantro stem, tomato paste, and mustard mixture that forms the base of the curry.
This Bombay aloo recipe is naturally vegan and vegetarian, making it a great option for anyone avoiding dairy or eggs, or for anyone who wants a hearty meat-free dish. Serve it with rice, roti, naan, or alongside another curry for a satisfying meal.
There is some disagreement about where Bombay potatoes first originated, with different versions associated with Goa, Mumbai, and even the UK. I have often eaten them in India as a dry curry or with just a small amount of sauce. This recipe is not presented as a strictly traditional version, because it includes a more generous sauce, but it keeps the focus on the classic combination of potatoes, tomatoes, onions, and warm spices.
The sauce is thick rather than watery, so it coats the potatoes instead of pooling in the pan. That makes it ideal for scooping up with flatbread or spooning over steamed basmati rice. Bombay potatoes are usually served as a side dish, but this recipe is filling enough to enjoy on its own if you prefer a simple vegan potato curry.
Is it spicy?
No, these Bombay potatoes are mild. The spices add warmth, color, and flavor rather than strong heat. Smoked paprika is the only ingredient here with even a little warmth, and the dish is still very gentle overall.
If you prefer a spicier potato curry, you can easily adjust it. Add ¼ teaspoon of cayenne pepper with the cumin, coriander, turmeric, curry powder, and paprika for a mild to medium heat. For a hotter version, add ½ teaspoon of cayenne pepper instead.
Which potatoes to use
Baby potatoes or fingerling potatoes are the easiest choice for Bombay aloo. They do not need peeling, and once scrubbed clean they can simply be halved or cut into large pieces before going into the pan.
If you do not have baby potatoes, use another thin-skinned potato and cut it into roughly ¾-inch pieces. Thin skins are fine to leave on, but if your potatoes have thicker or tougher skins, peel them first for the best texture.
How to make it
Although this Bombay potatoes recipe is easy, there are several stages, so it helps to prepare your ingredients before you begin. Chop the tomatoes, scrub the potatoes, dry them well, and get the spices measured and ready. For baby potatoes around 1½ inches wide, cut them in half. If they are larger, cut them into three pieces. Other potatoes should be chopped into roughly ¾-inch chunks.
Slice one onion lengthwise into thin strips. Heat the sunflower oil in a large frying pan over medium-high heat. You can also use another neutral oil, such as canola or grapeseed oil. Once the oil is hot, add the sliced onion and potatoes. Fry for about eight minutes, stirring often, until the onions are browned and the potatoes have started to crisp on some sides.
While the potatoes and onion are frying, peel the garlic and ginger. Add them to a blender or food processor with the remaining onion, tomato paste, Dijon mustard, and the cilantro stems. Keep the cilantro leaves for serving later. Blend until smooth, adding one to two tablespoons of water if needed to help the mixture puree properly.
Add the blended mixture to the pan and stir well so the potatoes are evenly coated. Fry for five minutes, stirring regularly to stop the sauce from sticking or burning. Add the cumin, turmeric, smoked paprika, curry powder, and ground coriander. Stir again and cook for one minute to release the flavor of the spices.
Add the chopped tomatoes and salt. Mix well and cook for around eight minutes, or until the tomatoes break down into the sauce. The mixture should look thick, rich, and well combined before you add the water.
Pour in one cup of water and stir until a loose sauce forms. When the sauce starts to bubble, reduce the heat to medium, cover the pan, and cook for about fifteen minutes, or until the potatoes are fork-tender.
Finish the dish with garam masala, lemon juice, and sugar if you want to balance the tanginess. Stir, cook for one more minute, then remove the pan from the heat. If you are unsure about the sugar, add the garam masala and lemon juice first, taste, and then add up to two teaspoons of sugar if needed.
The sauce should thicken naturally from the starch released by the potatoes. If you want it thicker, simmer uncovered for a few extra minutes. If you prefer a looser sauce, add a splash of water and stir until it reaches the consistency you like.
Serve the Bombay potatoes hot, sprinkled with chopped cilantro leaves. They are especially good with basmati rice, roti, naan, or another curry.
Delicious. Enjoy!
Leftovers
Leftover Bombay potatoes keep well in the refrigerator for up to four days. Reheat them in the microwave on high for two to three minutes, or warm them gently in a dry pan on the stovetop over medium heat.
The sauce may thicken as the potatoes continue to release starch. If needed, add a little water, one tablespoon at a time, until the sauce loosens again.
📖 Recipe
Easy Bombay Potatoes (Bombay Aloo)
These easy Bombay potatoes are cooked in one pan with tomatoes, onions, garlic, ginger, and warming spices for a thick, flavorful vegan potato curry.
10 minutes
40 minutes
50 minutes
Ingredients
- 4 large tomatoes
- 20oz new potatoes, about 14 potatoes or 565g
- 2 onions, divided
- 3 tablespoons sunflower oil, or canola or grapeseed oil
- 4 cloves garlic
- 1-inch piece ginger
- 1 bunch cilantro
- ½ teaspoon Dijon mustard, optional
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 cup water
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 2 teaspoons sugar, optional
Instructions
- Chop the tomatoes. Scrub and dry the potatoes. Peel one onion and slice it into thin strips.
- Heat the oil in a large, wide frying pan or skillet over medium-high heat. Add the potatoes and sliced onion. Fry for 8 minutes, stirring often, until the onion is browned and the potatoes are lightly browned on some sides.
- While the potatoes cook, peel the garlic and ginger. Add them to a blender or food processor with the cilantro stems, the remaining peeled onion, tomato paste, and Dijon mustard. Add 1 to 2 tablespoons of water if needed and blend until smooth.
- Add the blended mixture to the pan. Stir until the potatoes are well coated, then fry for 5 minutes, stirring regularly to prevent sticking.
- Add the cumin, turmeric, smoked paprika, curry powder, and ground coriander. Stir and cook for 1 minute.
- Add the chopped tomatoes and salt. Mix well and fry for about 8 minutes, or until the tomatoes have broken down.
- Add 1 cup of water and stir to form a sauce. When bubbling, reduce the heat to medium, cover, and cook for 15 minutes, or until the potatoes are fork-tender.
- Add the garam masala, lemon juice, and optional sugar. Stir, cook for 1 minute, then remove from the heat.
- Serve hot with finely chopped cilantro leaves sprinkled over the top.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 309
Total Fat 12g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 10g
Cholesterol 0mg
Sodium 637mg
Carbohydrates 49g
Fiber 7g
Sugar 12g
Protein 7g