Bombay New Potatoes
A twist on the classic Indian potato dish! To make these bombay new potatoes, we cook spuds in turmeric then coat them in a spiced curry sauce.
These bombay new potatoes make a fantastic side dish & are absolutely packed full of flavour! There’s crispy turmeric new potatoes, a tangy spiced tomato curry sauce & a sprinkling of coriander to top things off.
This potato curry goes great with homemade curries (like our butter chicken or chicken tikka masala!) & comes together in no time at all! You can even make the components of this dish several days in advance then bring them together (on the stove) when you want to serve them…
For more side dish inspiration, check out our ever growing collection of side recipes! There’s lots to choose from here, like triple cooked chips, the best ever roast potatoes, buttermilk cornbread, fried rice & loads more…
What Are Bombay Potatoes?
Bombay potatoes (also known as Bombay Aloo) are a classic Indian potato curry & are often served as a side dish. Here, potatoes are par boiled (often with turmeric), fried until crisp then coated in a spiced, tomato based curry sauce.
Ingredient Notes
- New Potatoes – I like to use new potatoes for their slightly sweeter flavour but large potatoes will work as well. I’d recommend using a floury potato like Maris Pipers or King Edwards.
- Onion – I find that the flavour of red onion works best for bombay aloo sauce but white or brown onions will work as well.
- Garlic – Feel free to add as much garlic as you like! I used 4 cloves…
- Ginger – Fresh ginger works best for these potatoes. Alternatively, you could use a quarter tsp of ground ginger.
- Dried Spices & Herbs – All of the herbs & spices that we’re using can be purchased in the supermarket. We’re using chilli powder, turmeric, paprika, garam masala & coriander.
- Tomato – You’ll need tomato pasta for the base of your sauce.
- Stock – I like to use chicken stock for my bombay potatoes as it has a richer, deeper flavour. Feel free to use veg stock if you’d prefer though, to keep this dish vegetarian.
- Coriander – I like to finish my potatoes with a sprinkle of chopped coriander but this is optional.
How To Make Bombay Potatoes
The full, printable recipe card for these bombay potatoes can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Cook Potatoes
First, we boil diced new potatoes in water (with turmeric & a pinch of salt), until tender then drain well. We fry the boiled potatoes in oil until crisp & golden then set aside. - Bombay Aloo Curry Sauce
To make the sauce, we fry cumin & mustard seeds in oil until fragrant then add in diced red onion & cook until soft. Next, we add in grated ginger & garlic, cook for another 30 seconds then stir in the dried spices & herbs, tomato paste & chicken (or veg) stock. The sauce now gets cooked until it is thick enough to coat the potatoes. This will take around 5 minutes. - Coat Potatoes In The Sauce
Once the sauce is cooked, season it with salt then add in the fried potatoes. Let it all warm through on the stove for a couple of minutes. - To Finish & Serve
Finishing our bombay potatoes simply involves sprinkling over some finely chopped coriander!
Frequently Asked Questions
Bombay potatoes tend to be eaten as a side dish, usually with curries. Although they’re good with pretty much anything! Some pan roasted chicken would be good, so would some barbecued lamb.
Bombay potatoes can be made as spicy as you like! I used a quarter tsp of chilli powder in my sauce, to make it mildly spiced but feel free to add in more if you like.
The bombay curry sauce can be made up to 3 days in advance & stored in the fridge. The potatoes can be boiled in advance (up to 3 days) as well but I’d recommend frying them when you want to serve them. To reheat your bombay new potatoes, fry them in a frying pan then add in the sauce & warm through.
More Side Dishes To Try!
- Dauphinoise Potatoes
- Caramelised Onions
- Béarnaise Mayo
- Garlic Butter
- Courgette Tzatziki
- Fried Jasmine Rice
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Bombay New Potatoes
Equipment
- Large Saucepan
- Large Frying Pan
- Microplane/Grater
Ingredients
Potatoes
- 750 g New Potatoes
- 1 tsp Turmeric
- 1 tbsp Vegetable Oil
Bombay Curry Sauce
- 1 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Red Onion (Peeled & Diced)
- 4 Garlic Cloves (Grated)
- A 1" Piece Of Fresh Ginger (Grated)
- 25 g Unsalted Butter
- 1 tsp Garam Masala
- 1 tsp Smoked Paprika
- ½ tsp Turmeric
- ½ tsp Ground Coriander
- ¼ tsp Chilli Powder
- 2 tbsp Tomato Paste
- 250 ml Chicken Stock
- 1 tsp Finely Chopped Coriander
Instructions
Potatoes
- Cut the new potatoes into 3-4 cm pieces, place into a saucepan then cover with cold water.Cut the potatoes in half if they're small & into 3 or 4 pieces if they're big.
- Set the pan over a high heat, cover then bring to the boil, adding the turmeric & a good pinch of salt once the water is warm (after 3-4 minutes).
- Simmer the potatoes until they are tender (but not too soft!) then drain well in a colander.
- Whilst your potatoes are draining, set a large frying pan over a medium-high heat, add in a tbsp of veg oil then leave for a minute or two, to get hot.
- Next, add the potatoes into the pan then fry for 3-4 minutes until crisp & golden. Make sure to shake/toss the pan regularly! Once cooked, transfer the potatoes to a bowl & set aside.You might have to fry the potatoes in batches, depending on the size of your frying pan.
Bombay Curry Sauce
- Add another tbsp of veg oil to the pan then add in the cumin & mustard seeds once the oil is hot. Cook the seeds for 30 seconds or so, until fragrant.
- Next, add the red onion into the pan with a pinch of salt then cook until soft, stirring regularly. This will take 3-4 minutes.
- Add the garlic, ginger & butter into the pan, fry for 30 seconds then add in the all of the dried spices & herbs. Cook for another 30 seconds, stirring frequently.
- Stir in the tomato paste then pour in the chicken stock. Cook the sauce, stirring regularly until it has thickened. This will take around 5 minutes.The sauce needs to be thick enough to coat the potatoes.
- Give the sauce a taste to check the seasoning, add salt to taste then add the potatoes into the sauce. Cook for another minute or two, to warm the potatoes through, tossing the potatoes in the sauce to coat.
- Sprinkle the potatoes with the chopped coriander then serve immediately.
