Bombay Potatoes Recipe (Bombay Aloo) and More Pressure Cooker Indian Classics
This spicy and flavorful Bombay Potatoes recipe features cubed potatoes cooked with onions, tomatoes, curry leaves, and a robust blend of Indian spices using a pressure cooker for added depth and tenderness.
Equipment
- 1 Pressure cooker or deep frying pan
Ingredients
Main Ingredients
- 500 g Potatoes baby or regular, peeled and cubed
- 1 cup Onions finely chopped
- ¾ cup Tomatoes deseeded and finely chopped
- 1 Green chili Thai, Indian, or Serrano, optional
- 1 teaspoon Ginger grated
- 1 teaspoon Garlic minced
- 1 sprig Curry leaves
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric
- ½ teaspoon Garam masala
- ½ teaspoon Cumin powder
- ¾ teaspoon Coriander powder
- ½ teaspoon Fennel powder optional
- ¼ teaspoon Salt adjust to taste
- 2-3 tablespoons Oil for frying
Instructions
Instructions
- Peel and cube the potatoes, then boil them with turmeric and garam masala until fork tender.
- Drain and set potatoes aside. Heat oil in pressure cooker, add curry leaves.
- Add chopped onions and sauté until golden brown.
- Stir in ginger, garlic, and green chili. Cook until raw smell disappears.
- Add tomatoes and cook until soft and oil separates. Stir in spices.
- Add boiled potatoes and fry for 8–10 minutes until slightly crisp.
- Taste and adjust seasonings. Garnish with cilantro if desired. Serve hot.
Notes
Fry the potatoes just before serving for best texture. You can make the masala ahead and refrigerate or freeze it for quick meal prep.