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Bombay Aloo: Masala Potatoes

Pavani Hideout
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side
Cuisine North Indian
Servings 4 servings


  • 3 Medium Potatoes peeled and chopped in medium size chunks/ cubes
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 8 ~10 curry leaves
  • 1 Medium Onion thinly sliced
  • 2 ~3 Green Chilies finely chopped
  • ½ tsp turmeric
  • 1 tsp Ground Coriander
  • ½ tsp Ground Cumin
  • ½ tsp Red Chili powder optional
  • To taste salt


  • Optional step - Steam or microwave the potatoes until fork tender.
  • Heat oil in a heavy bottomed pan; add mustard seeds and once they start popping, add the curry leaves and cook for 30 seconds.
  • Next add the onions, green chilies and cook till onions are lightly browned around the edges.
  • Add the potato cubes, cover and cook till the potatoes are tender, about 12~15 minutes, stirring occasionally. This step would go faster, if the potatoes are pre-cooked.
  • Stir in turmeric, ground coriander, ground cumin and salt. Sprinkle little water, if the mixture looks too dry. Taste and adjust seasoning. Serve with rice or roti.