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Bombay Aloo

This simple Indian side dish can also be served as a main course when you add cauliflower and peppers to make it a bit more substantial.

It is the perfect side dish to any curry especially if making a meal for friends where you are making a couple of different curries.



Small salad potatoes – 1kg

Fresh ginger – 1 inch piece peeled and finelly chopped

Garlic cloves – 4, finely chopped

Fresh coriander leaves – good bunch chopped

Fresh Mint leaves – 15 chopped

Fresh Red Chilli – 1 use half if you like it mild

Sugar – 2 tbsp

Onion – 1, peeled and thinly sliced

Tin chopped tomatoes – 1

Dry Ingredients

Dried Coriander – 1 tsp

Dried Cumin – 2 tsp

Garam Masala – 2 tbsp

Dried Ginger – 1 tsp

White pepper – 1 tsp



Getting ready…

You will need – 1 medium pot, 1 deep pan, pot or wok, 1 sharp knife, 1 chopping board and 1 wooden spoon or similar


Peel the spuds if you prefer . I left the skin on mine.


Heat the pan


Add all the dry ingredients plus the ginger, garlic and chopped red chilli and cook for about 1 minute.


Add the oil then the sliced onions and cook for 1 minute more add the chopped tomatoes and sugar and simmer for 10 minutes


Boil the potatoes in salted water until just about cooked. Remove and drain the water.


Place the spuds in the pot with the sauce you just made then give it a good mix.


Serve with the chopped coriander and mint on top.

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