Bombay potatoes garnished with coriander and served in a black pan.

Bombay Potatoes (Chatpate Masala Aloo)

  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Category: Mains
  • Method: Sauteing
  • Cuisine: Indian


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


  1. Heat oil in a pan or kadhai, and add cumin seeds.
  2. Once they start spluttering, reduce the heat and add chopped green chillies and all the spice powders.
  3. Sauté for a few seconds and add the potatoes and salt.
  4. Mix well so that the spices coat the potatoes. Cover and cook on low flame for 10 minutes.
  5. BSauté the potatoes till they are nicely coated with the spices.
  6. Turn off the heat and top Bombay Potatoes with chopped coriander.
  7. Serve Bombay Potatoes hot.
  8. 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.