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Bombay aloo recipe

Bombay aloo recipe

57 ratings

Gently spiced rather than hot-hot, this popular Indian side dish goes particularly well with chicken and vegetable curries. See method

  • Serves 4 (as a side)
  • 10 mins to prepare and 25 mins to cook
  • 177 calories / serving
  • Vegetarian
  • Gluten-free


  • 500g (1lb) potatoes, cut into large chunks
  • vegetable oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • pinch salt
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp ghee
  • bunch fresh coriander, chopped
  • 1 lemon
  • natural yoghurt, to serve
  • 1 red chilli, finely sliced, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    2g 3%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 24.3g Protein 5.6g Fibre 4.5g


  1. Put the potatoes in a large pan and cover with cold salted water. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow the potatoes to steam dry a little in the colander for a few minutes.
  2. Add a little oil to a frying pan set over a medium heat and sauté the onion and garlic for 3-4 minutes to soften. Add the spices and continue to fry for another minute.
  3. Add the ghee and the cooked potatoes to the pan and fry over a high heat, stirring occasionally (being careful not to break up the potatoes too much) for 5 minutes. The potatoes should be evenly spiced and a little floury on the outside.
  4. In the final minute of cooking, add the chopped coriander and a squeeze of lemon juice to the Bombay potatoes.
  5. Serve with a little yoghurt and some freshly sliced chilli, if you like.

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