Name: Bombay Aloo – Bold and Layered
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2-3 tbsp Oil; 2 medium, finely diced Onions; 4 Bay Leaves; 2 tbsp Ginger and Garlic Paste; 1 cup Tomato Passata; As per description (not specified in video) Spices; 4, chopped Green Chilies; 8, deep-fried/pre-cooked Medium Potatoes; 1/2 cup Water; 1/2 cup, chopped Fresh Coriander

Ready in

50 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

35 min

Serving

4 People

Calories / Serving

~350 kcal

Recipe by Salan Roti on YouTube

Recipe Summary

This recipe for Bombay Aloo features bold, layered flavors with potatoes that absorb the spices, rather than just wearing them. The dish is quick to make, especially if potatoes are pre-cooked, and offers a rich taste from browned onions, tomato passata, and a blend of aromatic spices.

Adjust servings

Tap an ingredient to mark it ready0 of 10 ready

All Ingredients - Main Ingredients

Oil 2-3 tbsp
Onions 2 medium, finely diced
Bay Leaves 4
Ginger and Garlic Paste 2 tbsp
Tomato Passata 1 cup
Spices As per description (not specified in video)
Green Chilies 4, chopped
Medium Potatoes 8, deep-fried/pre-cooked
Water 1/2 cup
Fresh Coriander 1/2 cup, chopped

Tools You'll Need

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Step-by-Step Instructions

Step 1: Sauté Onions and Bay Leaves

Heat 2-3 tablespoons of oil in a large pan. Add the finely diced onions and 4 bay leaves. Stir well and leave on a low heat with the lid on to brown gently until golden, about .

Step 2: Add Ginger and Garlic Paste

Once the onions are golden, add 2 tablespoons of ginger and garlic paste. Stir it in and cook until the raw smell of ginger and garlic disappears, about .

Step 3: Incorporate Tomato Passata

Stir in 1 cup of tomato passata. Mix thoroughly until combined with the onion mixture.

Step 4: Add and Cook Spices

Add the spices (as listed in the description, not specified in the video) to the pan. Mix them in well and cook on medium heat, stirring continuously, until the oil separates from the masala, about .

Step 5: Add Green Chilies

Once the oil has separated, add 4 chopped green chilies to the masala. Stir them in.

Step 6: Combine with Potatoes and Water

Add the 8 deep-fried or pre-cooked medium potatoes to the pan. Gently mix them with the masala, being careful not to break them. Pour in about 1/2 cup of water to deglaze the pan and create a lovely masala.

Step 7: Simmer and Finish

Once the mixture is simmering nicely, turn down the heat to low and place the lid back on. Let it cook for about to allow the flavors to meld. After , remove the lid.

Step 8: Stir in Coriander and Serve

Stir in about 1/2 cup of fresh chopped coriander. Gently mix it through the potatoes. Turn off the heat and serve your Bombay Aloo.

Pro Tips

• Pre-cook potatoes by deep-frying, air-frying, or roasting for best flavor and texture.

• If using raw potatoes, do not add acidic ingredients like amchur (dry mango powder) or lemon juice until the end of the cooking process, as they can prevent potatoes from softening.

• Keep the masala moving while cooking to prevent it from burning.

• Cook the masala until the oil separates, indicating that the spices are well-cooked and flavors have melded.

Recipe Variations

• Use fresh chopped tomatoes instead of tomato passata for a slightly different texture and flavor.

• Adjust the quantity of green chilies according to your preferred spice level.

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