Bombay Aloo Recipe

Bombay aloo is a dish loved by anyone who enjoys Indian food in the UK. It’s all about soft potatoes coated in bold spices, making it the perfect side dish to any curry.

When Indian cuisine arrived in Britain in the mid-20th century, Bombay aloo quickly became a hit in restaurants. Its mild, comforting flavors made it the perfect side dish to complement spicier curries, and its affordability ensured it remained a staple on menus. Over time, it became one of the most recognized vegetarian options in British Indian cuisine, loved for its versatility and universal appeal.

Traditional Bombay aloo is often cooked with a lot of ghee or oil to bring out its rich taste, but this version is a healthier take without losing any of the flavour. By boiling the potatoes instead of frying them, and using just enough spices to make them pop, you get a dish that feels lighter but still tastes amazing.

These potatoes are just the right texture to be sturdy enough to be the staple in this curry and they are bursting with spices. You can serve them as a side with your favourite curry or enjoy them on their own—they’re that good! This recipe keeps the spirit of Bombay aloo alive while making it a bit more calorie-friendly.

I served this with some macro friendly chicken seekh kebabs.

The macronutrients for this recipe are as follows:

• 236 Caloires
• 8g Protein
• 41g Carbs
• 3g Fat

You can also search for ‘Matt Cooper Bites Bombay Aloo’ on My Fitness Pal to add this meal.

Bombay Aloo

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Prep Time 10 mins

Cook Time 30 mins

Servings 4

Calories 236 kcal

Ingredients

  

• 700 g baby potatoes
• 1 tsp turmeric powder
• 1 tbsp vegetable oil
• 2 garlic/ginger frozen Taj blocks use a tbsp each of garlic and ginger paste if not
• 1 white onion roughly chopped
• 0.5 green pepper roughly chopped
• 2 green chillis roughly chopped
• 3 vine ripened tomatoes roughly chopped
• 200 ml chicken or veg stock
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 2 bay leaf
• 1 tsp Kasuri methi
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp Kashmiri chilli powder
• 1 tbsp garam masala
• 1 tbsp lemon juice
• Freshly chopped coriander
• Salt to taste

Instructions

 

• Boil the baby potatoes for 15 minutes. Add the turmeric powder to the water to colour the spuds. Drain the spuds and cut into two.
  
• Add 1tbsp vegetable oil to a pan on a medium heat and add the white onion, pepper, bay leaf, Kasuri methi and half the cumin seeds and mustard seeds to the pan. Cook for around 3 minutes – stirring frequently.
  
• Add the green chilli. Cook for a further minute.
  
• Add the garlic ginger paste and cook for a minute.
  
• Add the coriander powder, cumin powder, Kashmiri chilli powder, garam masala and about 50ml of the stock to stop the spices burning. Cook for 30 seconds.
  
• Add the tomatoes and the rest of the stock and turn the heat down to a medium-low and cook for 10 minutes, stirring occasionally.
  
• Add the cooked potatoes to the pan, and simmer for 5 minutes. Add salt to taste.
  
• Add salt to taste and garnish with freshly chopped coriander, and the other half of the cumin seeds and mustard seeds.