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My husband, Robert, has a cast iron stomach and can eat food that is much spicier than I think is completely healthy.  This means that when he makes something for me, he has to tone it down a bit!  But his simple Bombay potatoes recipe is just for him so he can get as excited with the spices as he likes.  If you are like him and enjoy strong flavours, then just follow the list.  But if you are a little more of a wuss like me, you can always cut back on the amount or number of spices to find the right balance for your palate.

Bombay potatoes, also known as Bombay aloo, have been the classic Indian side dish for many years.  They are popular because they add extra flavour to the meal or can be used with an otherwise plain meat dish to add some spice.  You can also personalise them any way you like to bring out the flavours you most enjoy, adding spices such as turmeric, cumin and paprika in quantities that work for you.  Because they are simply to make, you can prepare your marinade before you go to work, pop the potatoes in when you come in then they only take around 40 minutes in the oven to cook.

One thing to remember when making these potatoes – spices stain.  So, when you use a baking tray, put a layer of greaseproof paper on the bottom.  That way, the potatoes don’t stick to it and your baking tray isn’t dyed a lovely orange shade – we use white enamel dishes for lots of oven jobs and they are tough but spices can even dye them!  You can also use non-stick baking trays but I would still advise to use the greaseproof (or baking paper if you prefer that name) to protect the tray and extend its lifespan.

I’d love to see what you serve your Bombay potatoes with so please, feel free to share your pictures!

Simple Bombay Potatoes
Prep Time
35 mins
Cook Time
40 mins
Total Time
1 hr 15 mins

A simple way to make very spicy Bombay potatoes to accompany any meal or as a snack on its own

Course: Side Dish
Cuisine: Indian
Servings: 4 people
Author: angelatempest
  • 4 potatoes
  • 100 ml olive oil
  • 1 red onion
  • 1 tomato
  • 3 cloves garlic
  • 1 pinch onion salt
  • 2 tsp tomato puree
  • 3 tsp curry powder
  • 1 tsp cumin
  • 1 tsp gran masala
  • 1 tsp ginger
  • 1 tsp coriander
  • 1 tsp cajun spice
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp chilli flakes
  • 1 tsp cayenne
  1. Mix spices with olive oil

  2. Par boil potatoes

  3. Marinade potatoes in mixture for around 30 minutes

  4. Layer potatoes in an oven tray using grease proof paper to avoid staining then cook on 180 degrees (fan assisted oven) for around 40 minutes until potatoes are fully cooked