Bombay potatoes

Caroline Humphries / 17 September 2012

Bombay aloo, or Bombay potatoes, is a particular favourite as a snack (try the pieces speared on cocktail sticks with a cucumber raita or some mango chutney to dip into) or as an accompaniment to any curry for a change from rice.

Preparation time

10 minutes

Cooking time

20 minutes




  • 700g potatoes, peeled and cut into walnut-sized pieces
  • Salt
  • 2 tbsp sunflower oil
  • 2 green chillies, deseeded (if liked) and finely chopped (or ½-1 tsp chilli purée)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric
  • 425g can of chopped tomatoes
  • Good pinch of caster sugar
  • 2 tbsp chopped fresh or frozen coriander


Boil the potatoes in lightly salted water for about 10 minutes until just tender but still holding their shape. Drain.

Meanwhile, heat the oil in a large non-stick pan and fry the spices over a moderate heat, stirring, for 30 seconds.

Add the tomatoes and sugar, stir, then fry for 2–3 minutes.

Add the potatoes and stir and turn gently until they are coated in the spicy tomatoes. Sprinkle with just a little salt. 

Cover with a lid, reduce the heat and cook for about 10 minutes, stirring occasionally so the potatoes don’t stick to the pan.

Add the coriander and stir and turn one more time. Serve hot.

How To Cook Your Favourite Takeaways At Home by Caroline Humphries is published by How To Books Ltd, priced £9.99.

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