Bombay Potatoes or Chatpate Masala Aloo are baby potatoes covered in bold spices. If you’re a potato lover, here’s a simple Indian recipe that will be the highlight of your meal! They double up as an appetizer and a main course dish.
This is the perfect Sunday morning post because it’s exactly what we are having for lunch today, along with some spicy fish curry. And I’m sharing this right in time for you to go to the grocers, buy some potatoes and try these Bombay Potatoes or Chatpate Masala Aloo out.
This right here is my FAVORITE way to cook potatoes. Denver is a massive potato fan. It’s his vegetable of choice – the only one he actually likes eating. How many meat lovers agree with me? He’s not a fussy eater, but I can see how excited he gets when there’s potatoes vs. any other vegetable. It’s easy, quick, spicy and a really fun way to eat potatoes.
When I was writing this recipe, I realized how Indian cooking is not always laborious or complicated. There are tons of under 30 minute recipes that we all seem to forget about. Even makhanis don’t need to take hours. These bombay potatoes fit right under 15 minute meals if your potatoes are already boiled. If not, just add another 15 minutes to the process.
The only drawback is that you might end up eating double your share. Baby potatoes = one bite. So you keep popping them in your mouth one after the other and suddenly they are all gone. Happens.
Baby Potatoes vs. Regular Potatoes
I love using baby potatoes in this recipe because I can just boil them whole without peeling them. But if you want to use regular sized potatoes, just quarter them, boil them till they are fork tender and then follow the recipe as is.
Spices in Bombay Potatoes
The spices used in this recipe are cumin seeds, coriander powder, chilli powder, turmeric powder, raw mango powder (amchoor powder) and garam masala. I also like to add chopped green chillies to this for an extra hit of spice!
The advantage? This recipe doubles up as Appetizer as well as Main Course. Add toothpicks to the potatoes and your guests will think that it’s a genius way to serve potatoes. Serve this with dal and chapatis or fish curry and rice, and you have the perfect Sunday lunch.
I love how all the masala coats the potatoes. It sorta sticks to the potatoes so that you get loads of spice in every bite. It’s what dreams are made of. Mine and Denver’s.
Are you a potato lover? Follow me on Pinterest for more recipe inspirations. Every day.
More Potato Recipes
- Healthy Lemon Dill Potato Salad
- Crispy Honey Chilli Potatoes
- Instant Pot Garlic Mashed Potatoes
- Spiced Indian Potatoes and Egg
- Creamy No Mayo Parsley Baby Potatoes
Watch Bombay Potatoes Recipe VideoPrint
Bombay Potatoes are simply chatpate masala aloo. Coated with spices and ready in under 15 minutes, they double up as appetizer and main course.
- 500 grams Baby Potatoes (boiled and peeled)
- 2 tablespoons Vegetable Oil
- 1 tsp Cumin Seeds (jeera)
- 1 Green Chilli/ Serrano Pepper, chopped finely
- 1 tsp Chilli Powder/ paprika
- 1 tbsp Coriander Powder (dhaniya)
- 1/2 tsp Turmeric Powder (haldi)
- 1 tsp Raw mango Powder (amchur)
- 1/2 tsp Garam Masala
- Salt to taste
- chopped Coriander Leaves for topping
Serve this with a dip
- 1/4 cup Mayonnaise
- 2 tablespoons Yogurt
- 2 teaspoons Milk
- 1/2 teaspoon Dijon Mustard
- 2 tablespoons chopped Parsley
- Pinch of salt and pepper
- Heat oil in a pan or kadhai, and add cumin seeds.
- Once they start spluttering, reduce the heat and add chopped green chillies and all the spice powders.
- Sauté for a few seconds and add the potatoes and salt.
- Mix well so that the spices coat the potatoes. Cover and cook on low flame for 10 minutes.
- BSauté the potatoes till they are nicely coated with the spices.
- Turn off the heat and top Bombay Potatoes with chopped coriander.
- Serve Bombay Potatoes hot.
- If you’d like to serve these with a dip as an appetizer, just whisk all the ingredients for the dip together till they smooth and fully combined.