These easy Bombay potatoes are a simple and healthy side dish with tons of flavour – perfect to serve alongside your favourite Indian curry!
I don’t share side dishes here too often, but that’s mostly just because I’m often pretty boring with them – plain rice, salad, garlic bread, roasted veggies… I rarely get creative, and usually put my efforts into the main part of my meal instead. But I do think side dishes deserve to get a bit more love every now and then, and these easy Bombay potatoes are just the thing! They’re really easy to prepare, and will lift your Indian meal to the next level.
What are Bombay potatoes?
In researching this recipe, I discovered that everyone seems to have their own opinion about what Bombay potatoes actually are, and how they’re made. Just look at the Google image results – no two dishes look the same. The general consensus seems to be that Bombay potatoes aren’t overly saucy – it’s just a tasty potato curry cooked with plenty of flavour.
Honestly, I love that everyone puts their own spin on Bombay potatoes (sometimes known as Bombay aloo). As you know, I think food should be explored and played with – I hate feeling like I have to make something a certain way just because that’s the way it ‘should’ be done. So this is my own version of Bombay potatoes.
Easy potato side dish
My Bombay potatoes are super simple – I don’t do complicated!
I just mixed some boiled new potatoes with curry paste (I used a tikka paste) and a dollop of Greek yogurt, along with some onions and tomatoes. Then, roast! That’s all there is to it.
You could swap the tikka paste for your own favourite combination of dried spices if you prefer, but I do love using shop-bought curry pastes every now and then. Someone much more talented than me has already found the perfect blend, and I’m happy to go with that if it saves me time!
I cooked my Bombay potatoes in the oven, because it’s easy and hands-off. Just stick the tray in the oven for 45 minutes or so, stirring once, and your Bombay potatoes will be ready!
The spicy, yogurty marinade cooks right into the potatoes, making them extra tasty, and creates a nice crispiness around the edges. The roasted tomatoes and onions help to make sure the dish doesn’t feel too dry. You don’t actually need to add any oil to your Bombay potatoes, so this is a pretty healthy side dish too!
What to serve with Bombay potatoes
Bombay potatoes are really a side dish, so you’ll probably want to serve some sort of Indian-style curry alongside them. They’re a tasty alternative to rice, or you can serve them as one element of a big Indian feast – with curry, rice, naan bread, onion bhajis, and a big dollop of mango chutney!
You could serve your Bombay potatoes as a main course if you prefer, but remember that they’re not as saucy as a regular curry, so you’ll need some chutney or raita or something on the side as well. You might also want to throw a tin of chickpeas into the mixture before roasting, to add some protein. Roasted chickpeas are awesome.
How can I adapt this recipe?
Feel free to mix up the flavours to give your Bombay potatoes a different vibe. There are all sorts of curry pastes available, ranging from super hot and spicy all the way down to a mild, creamy korma.
You could also add some different vegetables to your potatoes, if you fancy. Anything that roasts well will work – some strips of pepper, thin sticks of carrot, mushrooms, or anything else you have lingering in the fridge.
You could even try using sweet potatoes instead of regular potatoes – I love sweet and spicy together!
How would you serve your Bombay potatoes?
Easy Bombay potatoes
- 450 g (~ 16 oz) new potatoes
- 1 onion, cut into thin wedges
- 2 large tomatoes, cut into wedges
- 1 tbsp curry paste (I used tikka paste)
- 1 tbsp Greek yogurt
- Black pepper
- Fresh coriander (cilantro), to serve
- Halve the new potatoes lengthwise, and boil in plenty of water for 5-10 minutes, until partially cooked.
- Drain the potatoes, and add the onion, tomato, curry paste and Greek yogurt. Season generously, and mix well to combine.
- Spread the mixture out on a baking tray, and roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, stirring halfway, or until cooked to your liking.
- Serve topped with plenty of fresh coriander.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.