Bombay Aloo

Bombay Aloo

Traditionally eaten as a perfect side dish with Kari Kitchri or even delicious on its own with fresh roti. The addition of fish sauce add umami to a wonderful spiced and subtly pungent curry leaves and chilli infused dish.
Prep Time 20 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 4


  • 1 tbsp oil
  • 1 tsp black mustard seeds
  • ½ tsp cumin seeds
  • 2 whole green chillies; or can use dried
  • 10 curry leaves; ideally fresh but can use dried
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp turmeric powder (haldi/arad)
  • ¾ tsp coriander powder
  • ¼ tsp cumin powder
  • 1 tsp fish sauce (optional but adds extra flavour)
  • salt to taste
  • coriander leaves chopped for garnish
  • 5 medium sized potatoes cut into 1cm cubes


  • Temper mustard seeds, whole cumin, whole chillis and 10 curry leaves in oil until they start to pop.
  • Add garlic and ginger paste, turmeric, salt, chilli, coriander and cumin powders. Saute for around 30 seconds until the spices become fragrant.
  • Add potatoes and mix thoroughly. Cook on medium to high heat to get a crust around some of the edges of the potatoes.
  • Add fish sauce mixed with a couple of tablespoons of water. Lower heat until the potatoes are cooked through.
  • Garnish with chopped coriander and green chillies (if you're feeling like Momma HF).

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