Madhur Jaffrey Bombay Potatoes Recipe
Madhur Jaffrey’s Bombay Potatoes (also called Bombay Aloo) are tender boiled potatoes tossed in a fragrant mix of mustard seeds, cumin, turmeric, chili, and fresh cilantro. They’re pan-fried until crisp-edged, with a bright, tangy finish from lemon or amchur (dried mango powder). Unlike heavy curries, this dish is dry, vibrant, and full of texture – the perfect side for any Indian meal or even as a standalone snack. It’s forgiving for beginners yet impressive enough to serve guests.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
- 900 g (2 lbs) waxy potatoes (such as new potatoes or red-skinned), peeled or unpeeled
- 1 teaspoon salt (for boiling)
- 4 tablespoons vegetable oil or ghee
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½–1 teaspoon chili powder or cayenne (adjust for heat)
- 1 teaspoon amchur (dried mango powder) or juice of ½ lemon
- 1 teaspoon salt (or to taste)
- ½ teaspoon garam masala
- Fresh cilantro, chopped, for garnish
- Optional: 1–2 green chilies, finely chopped, for extra kick
Instructions
- Boil the potatoes. Cut potatoes into 2–3 cm chunks (bite-sized). Place in a pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook until just tender but not falling apart – about 10–12 minutes. Drain and let them steam-dry for a few minutes.
- Heat the oil. Pour oil or ghee into a large non-stick frying pan or wok and set over medium-high heat.
- Bloom the seeds. Add mustard seeds – they should pop almost immediately. Quickly follow with cumin seeds and let them sizzle and darken slightly (10–15 seconds).
- Add spices and potatoes. Stir in turmeric, ground coriander, chili powder, and green chilies (if using). Add the boiled potato chunks right away and toss gently to coat them evenly in the spiced oil.
- Crisp them up. Spread the potatoes in a single layer and fry undisturbed for 3–4 minutes to get golden edges. Then stir and fry another 5–8 minutes, turning occasionally, until many pieces are crisp and lightly browned.
- Finish with tang and garnish. Sprinkle in amchur (or squeeze lemon juice), salt, and garam masala. Toss well for 1–2 minutes to combine flavors. Taste and adjust seasoning.
- Serve hot, scattered with plenty of fresh cilantro.
Find it online: https://britishrecipes.uk/madhur-jaffrey-bombay-potatoes/