Recipe: Bombay Aloo


Whether you treat it as a side order or the real deal this blend of spices fried off in ghee and combined with the boiled and fried potatoes is tricky to beat.


  • 500 g white potatoes
  • 1 medium red onion
  • 2 cloves of garlic
  • 1 shot of vegetable oil
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 4-5 small curry leaves
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tbsp ghee
  • 1 bunch of fresh coriander
  • 1 small lemon
  • 1 dollop of natural yoghurt
Cook the potatoes

Step 1

Cook The Potatoes

Peel and cut the potatoes so they are all about golf-ball sized, then submerge them in cold salted water in a pan. Heat to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow to steam dry a little in the colander for a few minutes.

Peel, slice and fry onions

Step 2

Peel, Slice And Fry Onions

Peel and slice the red onion , then crush and dice the garlic. Fry both in a large frying pan with a shot of oil for 3-4 minutes to soften.

Add spice and spuds

Step 3

Add Spice And Spuds

Spoon in the spices and curry leaves, then continue to fry for another minute. Melt the ghee into the pan with the spices and add the cooked potatoes. Fry over a high heat, tossing occasionally (and carefully to avoid breaking up the potatoes too much) for 5 minutes so the potatoes are evenly spiced and a little floury on the outside.

Serve up

Step 4

Serve Up

Chop the coriander and mix through the Bombay potatoes last minute with a squeeze of lemon juice. Serve with a dollop of yoghurt and some freshly sliced chilli. Serves 4 as a side

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