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Vinod Nutri-Tech Triply Non-Stick Kadai, 24cm
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Vegan Masala Recipe
Bombay Aloo
Bombay aloo coats fluffy potatoes in a punchy tomato masala with mustard seed, cumin and chilli. It is bold, tangy and just as welcome beside dal as it is tucked into a chapati.
Recipe by Craig LogueHow our recipes are created
30 minPrep: 10 minCook: 20 minServes 4IndianVegan
curriespotatoesone potspicy
From the kitchen
What to expect
The best Bombay potatoes have crisp, craggy edges beneath the masala. Give the boiled potatoes space in the pan, then fold them through the spices gently so they stay chunky while soaking up all that flavour.
Serving idea
Best served simply
Serve with chapati, plain rice, or alongside dal and a simple salad.
Useful equipment
Tools that make this recipe easier
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KRUPS Coffee Grinder and Spice Mill, 200W
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Recipe-specific guidance
Why this method works
Parboiling the potatoes gives a fluffy centre, while finishing them in a wide pan creates dry, spice-coated edges. Mustard and cumin are started in oil so their flavour reaches every cube; lemon and coriander are held back until the end so they remain fresh.
Cues to watch for
- •A knife should enter the potato with slight resistance after parboiling.
- •Mustard seeds should begin popping before the cumin is added.
- •Turn the potatoes gently and let one side colour before moving them again.
Useful substitutions
- •Waxy potatoes hold neat cubes; floury potatoes give rougher, crispier edges.
- •Use lime instead of lemon, or a small pinch of amchur.
- •For less heat, halve the chilli powder but keep the other spices unchanged.
Storage and reheating
Refrigerate for up to three days and reheat in a frying pan or hot oven; a microwave softens the browned edges.
Cook the recipe
Method
- 1
Boil the potatoes in salted water until a knife enters with slight resistance. Drain, cool briefly, then peel if preferred and cut into even cubes.
- 2
Heat the oil in a wide frying pan. Add the mustard seeds and cover loosely until they begin to pop, then add the cumin seeds.
- 3
Add the potatoes and leave them undisturbed for 2 minutes so one side begins to colour.
- 4
Sprinkle over the turmeric, chilli powder, ground coriander, garam masala and salt. Turn gently until every cube is evenly coated.
- 5
Cook uncovered for 5 to 7 minutes, turning only occasionally, until the edges are golden and the spices smell toasted rather than raw.
- 6
Remove from the heat, add the lemon juice and fresh coriander, and taste for salt before serving.
Gather everything first
Ingredients
- •2 tbsp vegetable oil
- •1 tsp mustard seeds
- •1 tsp cumin seeds
- •3 medium potatoes, cubed
- •1 tsp salt
- •1/2 tsp turmeric powder
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1 tsp garam masala
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •For a drier finish, let the potatoes sit in the pan for the last few minutes without stirring too often so the masala can stick and lightly toast.
- •If your potatoes are very soft, handle them carefully so they stay in pieces rather than turning mushy.
- •A splash of water is enough if the pan starts to catch; too much will wash the spices off the potatoes.
- •Leftovers keep well in the fridge for up to 3 days and reheat best in a pan over low heat.
- •The flavour settles overnight, so this is one of those dishes that can taste even better the next day.
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