Bombay Potatoes (Chatpate Masala Aloo)
on Jan 10, 2020, Updated Sep 11, 2023
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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 Video
Bombay Potatoes (Chatpate Masala Aloo)
Ingredients
- 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 Parsley, chopped
- Pinch Of salt and pepper
Instructions
- 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.
- Sauté 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.
Notes
- Add salt while boiling the potatoes. Cut the potatoes in half if they are too big, this way they soak more flavours and taste so much better.
- I use 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.
- I also like to add chopped green chillies to this for an extra hit of spice!
So yummy!! My kids enjoyed it as well and asked for more 😊
Thank you so so much Anvita! So glad you enjoyed this recipe!
Awesome recipe thank you so much my family loved it 😄
Thank you so so much Aiswarya! So glad you enjoyed this recipe!
Tried Bombay Potatoes recipe which is one of the best snack bite. Especially the dip makes us drool!! Thanks Richa for this super duper recipe!!!😋😋
Thank you so so much Durga! So glad you enjoyed this recipe!
Tried & Tasted 👍 Loved your version of Bombay aloo Richa. It’s delicious, quick, easy and with minimal ingredients. This recipe is a definitely a keeper! Thank you so much for sharing ❤️
Thank you so so much Swati! So glad you enjoyed this recipe!
Tried & Tasted👍😊 Manali loved your version of Bombay Aloo. I’m saving this to my recipe box. Delicious,Quick, easy, impressive , with minimal ingredients. We absolutely loved it❤️ Thank you!
So easy to make and super tasty. Loved it.
Thank you so so much Sonaal! So glad you enjoyed this recipe!
Hi Richa, tried this recipe yesterday and it was mindblowing. Simple ingredients, great taste. Me n my husband loved it. Thank you so much for sharing.
Thanks! So glad you liked it!
I have made this dish according to your recipe a couple of times, and i really love it!
So glad you liked it. Thanks Mansi!
I am relatively new to Indian cuisine and very new to cooking it.
Richa, this recipe is absolutely delicious! Simple to make, as you mentioned,
with flavor and enjoyment in every bite. My husband was impressed! Thank you
for posting it, and I will be using your recipes often.
I’m so happy I was able to make Indian cooking easier for you. Glad both of you enjoyed it!!
I was looking for this recipe. First tasted this recipe with poori streets of North India.
Its taste was fabulous till then I was looking for it. Found here. Will try today itself.
I hope you like it Punam!