Bombay Aloo (Potato Curry)
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A classic British Indian Restaurant (BIR) style Bombay Aloo featuring tender parboiled potatoes sautéed with aromatic spices, tomatoes, and a savory base gravy. This vegetarian and vegan-friendly side dish is a staple of curry house menus.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
Ingredients
- 450 g
- 30 g
- 5 g
- 16 g
- 3 g
- 1 g
- 2 g
- 240 g
- 60 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 805 g before cooking, which is about 400 g per serving.
Steps
Heat the vegetable oil in a pan or wok over medium-high heat.
Add the garlic paste to the hot oil and fry for about 30 seconds until the raw smell disappears and it becomes fragrant.
Add the diluted tomato puree and stir well to combine with the garlic.
Add the mixed powder, Kashmiri chili powder, and salt. Stir for a few seconds to toast the spices, being careful not to burn them.
Pour in a small amount of the base gravy (about 1/4 cup) to create a thick masala paste and prevent the spices from burning.
Add the parboiled potato cubes to the pan. Toss them thoroughly to ensure every piece is coated in the spice mixture.
Add the remaining base gravy and the tomato wedges.
Increase the heat and let the curry simmer for 5-7 minutes. The sauce should reduce and thicken, clinging to the potatoes.
Garnish with freshly chopped coriander and serve hot.
Notes
For the best results, use a traditional BIR (British Indian Restaurant) base gravy. If you don't have base gravy, you can substitute with a light vegetable stock mixed with sautéed onions and peppers, though the flavor profile will change. Parboiling the potatoes is essential to ensure they are soft inside but hold their shape during the final cook.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 380
- Protein
- 7 g
- Carbs
- 49 g
- Fat
- 19 g
- Fiber
- 8 g
Where the calories come from
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