---
title: 'Bombay aloo'
url: 'https://recipes.spfinch.com/recipes/bombay-aloo'
markdown: 'https://recipes.spfinch.com/recipes/bombay-aloo.md'
date: '2021-05-12'
description: 'Hari Ghotra Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves. Prep 10 min Cook 30 min Serves 4 Ingredients 1 tbsp vegetable oil 1 tsp mustard seeds 5 curry leaves 1 onion, sliced 2 green chillies, finely chopped 1 tsp cumin se…'
taxonomy:
  category:
    - indian
    - side
    - vegan
---

# Bombay aloo

## Bombay aloo

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [indian](https://recipes.spfinch.com/recipes/category:indian) | [side](https://recipes.spfinch.com/recipes/category:side) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) ![bombay-aloo](https://recipes.spfinch.com/user/pages/02.recipes/bombay-aloo/bombay-aloo.webp "bombay-aloo")

[Hari Ghotra](https://www.harighotra.co.uk/bombay-potatoes-recipe)

*Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.*

Prep **10 min**
Cook **30 min**
Serves **4**

Ingredients

**1 tbsp vegetable oil
1 tsp mustard seeds
5 curry leaves
1 onion**, sliced
**2 green chillies**, finely chopped
**1 tsp cumin seeds
1 tsp coriander seeds
½ tsp red chilli powder** (optional)
**½ tsp turmeric
1 tsp salt
2 potatoes**, cut into chunks
**1 tsp garam masala
a handful fresh coriander**, finely chopped

Method

1. Heat the oil in a pan and add the mustard seeds and curry leaves.
2. Once the mustard seeds splutter stir in the onions and cook until they turn a light golden brown colour.
3. Place the coriander and cumin seeds into a pestle and mortar and pound to a powder. Add this, the turmeric, green chillies and chilli powder to the onions.
4. After a minute the spices will become fragrant, stir in the potatoes and salt then cook for about 5 minutes.
5. Reduce the heat and stir in a splash of water. Place the lid on the pan and leave to steam for about 15-20 minutes until the potatoes are soft.
6. Remove from the heat and finish with one teaspoon garam masala and a handful of fresh coriander.
7. Serve as a side dish with almost any Indian meal. It could also be served as a stuffing for peppers - or even on toast.

---

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---

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