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Indian Bombay potatoes(cumin-coriander spiced).

Indian Bombay potatoes(cumin-coriander spiced).

 

A curry potato(Bombay aloo)recipe with loads of cumin and coriander to give these spuds the quintessential Indian flavor.

Easy to make and a popular vegetarian/vegan potato side-dish, this curry potato will give you quite a few ideas for meals.

 

Indian Bombay potatoes(cumin-spiced). A  curry potato recipe with loads of cumin and turmeric give these spuds the quintessential Indian flavor.

 

Meal ideas with Bombay Potatoes.

  • A bowl of Bombay potatoes is always great with any rice and curry dish. 

 

  • Any leftover of this cumin-spiced potatoes can be stuffed into making a vegetarian filling. 

 

  • The Indian potatoes make the perfect side-dish to naans and chapatis.
     
  • Smash up left-over of this curry potato for a breakfast omelet.

 

 

Indian Bombay potatoes(cumin-spiced). A  curry potato(Bombay aloo)recipe with loads of cumin and turmeric give these spuds the quintessential Indian flavor.

Indian chicken curry dishes

that goes well with the curry

potatoes(Bombay aloo) recipe.

 

Butter chicken curry.

Chicken chukka dry curry

Chettinad chicken curry

Hyderabadi chicken curry

 

Indian Bombay potatoes(cumin-spiced). A  curry potato(Bombay aloo)recipe with loads of cumin and turmeric give these spuds the quintessential Indian flavor.

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Utensils and appliances needed.

Chopping board and knife.
A deep pan.
Skillet or frying pan.

 

Workflow to make Bombay potatoes.

Semi-boil the potatoes.
Make a coarse powder of cumin and coriander powder.
Temper and combine ingredients as per recipe instruction.

 

More curry potato recipes.

Sri Lankan potato curry.

Spicy dry potato curry(devilled potatoes).

 

Indian cumin-spiced Bombay potatoes.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

250g of potatoes(or two large potatoes)

2 tablespoons of vegetable oil

A sprig of curry leaves
1 teaspoon of mustard seeds
1 large onion sliced fine

2 green chillies, chopped or split in the middles

1/2 teaspoon of turmeric powder

1 teaspoon of red chilli powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder

1 medium-sized tomato chopped
1/2 teaspoon of garam masala
Salt to season

 

Method

3 ways to boil the potatoes.

Over stove top- small potatoes over medium heat 15 minutes. Large potatoes 25 minutes.

Stovetop pressure cooker- 5 whistles over medium-high heat

Instant pot/multi cooker – 8 -10 minutes on high-pressure natural pressure release.

 

How to cook curry potatoes.

Choose a method convenient for you mentioned above and boil the potatoes with the skin.

 

Make sure the potatoes are not too tender as you would boil them for mashed potatoes.

 

Once the Potatoes are done, remove skin and cut the potatoes into large cubes(1-inch thick), set aside.

 

Add the cumin(1tsp)and coriander(1 tsp)seeds into a spice grinder or use a mortar and pestle roughly pound and turn the spices into a coarse powder. set aside.

 

Place frying pan over low-medium heat, add curry leaves(a sprig)and mustard seeds(1tsp).

 

When the mustard seeds start popping and the sliced onions and sautee till golden brown over low-medium fire.

 

Add the green chillies(1), turmeric(1/2tsp), coarse cumin-coriander powder, chilli powder(1tsp) and finally the chopped tomatoes.

 

Reduce heat to low and saute for 2 minutes while breaking down the chopped tomato.

 

Add the potatoes, salt to season, mix and cook for further 3 minutes.

 

Cook until there is no moisture left and the potatoes are slightly roasted over a low-medium fire.

Once done, add the garam masala, combine, taste, season if necessary and serve warm.

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Yield: 3

Indian Bombay potatoes(cumin-coriander spiced).

A curry potato(Bombay aloo)recipe with loads of cumin and coriander to give these spuds the quintessential Indian flavor.
Indian Bombay potatoes(cumin-coriander spiced).

A curry potato(Bombay aloo)recipe with loads of cumin and coriander to give these spuds the quintessential Indian flavor.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 250g of potatoes(or two large potatoes)
  • 2 tablespoons of vegetable oil
  • A sprig of curry leaves
  • 1 teaspoon of mustard seeds
  • 1 large onion sliced fine
  • 2 green chillies, chopped or split in the middle
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of red chilli powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 medium-sized tomato chopped
  • 1/2 teaspoon of garam masala
  • Salt to season

Instructions

3 WAYS TO BOIL THE POTATOES.

Over stove top- small potatoes over medium heat 15 minutes. Large potatoes 25 minutes.

Stovetop pressure cooker- 5 whistles over medium-high heat

Instant pot/multi cooker – 8 -10 minutes on high-pressure natural pressure release.

HOW TO COOK CURRY POTATOES.

Choose a method convenient for you mentioned above and boil the potatoes with the skin.

Make sure the potatoes are not too tender as you would boil them for mashed potatoes.

Once the Potatoes are done, remove skin and cut the potatoes into large cubes(1-inch thick), set aside.

Add the cumin(1tsp)and coriander(1 tsp)seeds into a spice grinder or use a mortar and pestle roughly pound and turn the spices into a coarse powder. set aside.

Place frying pan over low-medium heat, add curry leaves(a sprig)and mustard seeds(1tsp).

When the mustard seeds start popping and the sliced onions and sautee till golden brown over low-medium fire.

Add the green chillies(1), turmeric(1/2tsp), coarse cumin-coriander powder, chilli powder(1tsp) and finally the chopped tomatoes.

Reduce heat to low and saute for 2 minutes while breaking down the chopped tomato.

Add the potatoes, salt to season, mix and cook for further 3 minutes.

Cook until there is no moisture left and the potatoes are slightly roasted over a low-medium fire.

Once done, add the garam masala, combine, taste, season if necessary and serve warm.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 216mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 4g
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Sri Lankan creamy eggplant(brinjal) curry. The easiest eggplant/brinjal curry you will ever make.  This tasty brinjal recipe comes to you courtesy of my mother-in-law. It's a staple vegan eggplant curry on most of her festive menus.
Sri Lankan creamy (brinjal)eggplant curry.
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