If you like potatoes, this is going to be your new favorite – Bombay Potatoes or Masala Aloo. Baby Potatoes cooked with aromatic spices as a one-pot dish are perfect to serve as an appetizer or a side dish. These delicious and easy spicy Bombay Potatoes take just 20 minutes to make in the Instant Pot or on the stovetop. Vegan & Gluten-free.
I am usually not a big fan of potatoes. However…with this masala aloo, I could not resist myself and kept eating them. I made about four servings but clearly ate up two of them myself. It is so easy to keep popping them in your mouth, and they are so yummy with the sprinkle of lime juice that it is hard to stop eating!
They are the best Indian potato appetizer. If you don’t like spicy, then I am definitely going to give you some options to reduce the spice and still enjoy these amazing baby potatoes made in the instant pot.
To just steam baby potatoes, check out the post for Instant Pot Steamed Baby Potatoes.
If you like potatoes, do check out these Indian potato recipes – Garlic Chili Potatoes, Potato Masala, and this Tandoori Aloo Tikka. A recent potato curry favorite for us has been Potato Curry in Yogurt Sauce (Dahi Aloo), which has such a unique taste and takes just 15 minutes to make!
Table of Contents
Watch How to Make Spicy Bombay Potatoes
What are Bombay Potatoes?
Bombay potatoes, also called Bombay aloo, is an Indian dry dish prepared using boiled cubed potatoes flavored with various spices such as cumin, coriander, garam masala, turmeric, chili powder, salt, and raw mango powder.
Traditionally, potatoes are first boiled, peeled, and then sautéed in spices. However, with my love for one-pot dishes, I have simplified this recipe to make it in a single pot or in an instant pot.
These Spicy Bombay Potatoes can double up as a baby potato appetizer or as a side dish. Add toothpicks to serve it as an appetizer for a party. Or serve these spicy baby potatoes as a side with lentils and rice.
Ingredients
Let’s start with gathering the ingredients, which are just a few for this easy Bombay Potatoes recipe. You need baby potatoes, spices, ghee/oil, and some cilantro.
What makes these potatoes amazing are the spices. I like to use a variety of spices – Cumin seeds, Cumin powder, Coriander Powder, Turmeric, Red Chili Powder, and then end with some garam masala and dry mango powder (amchur) to get the wonderful tangy flavor. You can also use lime juice for the tangy flavor if you don’t have amchur powder.
What type of potatoes are best for Bombay Potatoes?
I used baby potatoes, which hold their shape well when cooked. You can also use Yukon Gold potatoes (also called baking potatoes), as these ones also dont fall apart when cooked.
How to Make?
When making Bombay Potatoes on the stovetop, first boil the baby potatoes. You want them to be just tender; do not overcook them.
Then, in a pan, heat oil and add cumin seeds. Reduce heat and add the spices. Sauté them for 30 seconds; be careful not to burn them. Add 2-3 tablespoons of water and the potatoes.
Mix well so the spices coat over the potatoes. Cover and cook for 5 minutes. The water will evaporate, and the spices will coat the potatoes. Add dry mango powder (amchur), cilantro, and lime juice. Bombay potatoes are ready to be served.
Instant Pot Bombay Potatoes
To make these in the instant pot, we will make it as a one-pot recipe. Use raw baby potatoes and wash them well.
Start the instant pot in sauté mode and heat ghee/oil in it. Add the baby potatoes and salt. Sauté for about 3 minutes to crisp them on the sides. This is optional, but you will love it.
Now add the spices and water (you can also use broth). Mix well and pressure cook for 4 minutes at high pressure. Then do a 10-minute NPR, which means release the pressure after 10 minutes of the beep.
The image on the left above is before pressure cooking, and the right is after pressure cooking. You can see that the potatoes hold their shape well even after pressure cooking.
When you open the instant pot, there will be some liquid left. Change back to Saute mode, and the water will dry up in just 2 minutes, and the spices will perfectly coat the potatoes.
Add the dry mango powder, garam masala, and cilantro, and serve topped with lime juice. They are sooo good!
What to serve with Bombay Potatoes?
These Indian Spicy Baby Potatoes will pair perfectly with something that is mildly spiced. I like to serve these Bombay Potatoes as a side along with a protein such as chicken curry, baked chicken, or lentil soup (dal).
You can use them as a filling for tacos or wraps.
Don’t forget they are also a great appetizer for a party!
Pro-tips
√ Saute them before pressure cooking so they brown on the sides. This is optional but recommended.
√ Add the water after just sautéing the spices for a few seconds, or else they can burn.
√ Do not overcook the potatoes, otherwise they will break.
√ I prefer not to peel the potatoes and get the nutrients in the skin. However, you can choose to peel them.
√ Lime juice is a must, especially when serving as an appetizer. It adds a wonderful tanginess to the potatoes.
√ If you like less spice, then reduce/skip the red chili powder and add the garam masala at the end to taste.
How to store & reheat?
If any Bombay Potatoes are left (which typically does not happen in our house 😂), you can store them in the refrigerator for up to 3 days.
To reheat, pop them in the microwave. You can also reheat in a skillet to crisp them.
I hope you enjoy these Indian baby potato appetizers as much as we do.
We love to make these as a side for our Thanksgiving dinner!
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Mumbai Vada Pav
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Spicy Bombay Potatoes
Video
Ingredients
- 1 lb Baby Potatoes , rinsed
- 2 tablespoon Ghee or Oil , use oil for vegan
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Salt , adjust to taste
- 1/3 cup Water, (3 tbsp for stovetop)
To finish
- 1 teaspoon Dry Mango powder (Amchur) , or use extra lime juice
- 1/2 teaspoon Garam Masala
- 1/2 Lime
- Cilantro leaves, to garnish (optional)
Spices
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder, mild, adjust to taste
Instructions
For Instant Pot
- Start the instant pot in Saute mode and heat ghee/oil in it. Add cumin seeds.
- Add potatoes and salt. Saute for 3-4 mins so they slightly brown on the sides.
- Add the spices and mix well with the potatoes. Then add water and stir it all up. (Don’t wait much before adding water, else the spices can burn)
- Press Cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for for 4 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add dry mango powder and garam masala. Change to sauté mode to dry any remaining water. It will just take 1-2 minutes. (Note: Turn off saute after 1-2 minutes and take the steel insert out of the instant pot, so it does not burn the bottom)
- Garnish with chopped cilantro and sprinkle lime juice while serving.
For Stovetop
- Boil the potatoes in water until almost tender. You want them to be just tender, do not overcook. Drain and put aside.
- In a pan, heat ghee/oil and add cumin seeds. Reduce heat and add the spices. Sauté for 30 seconds, be careful to not burn them.
- Add water and boiled potatoes. Mix well so the spices coat over the potatoes. Cover and cook for 5 minutes. The water will evaporate and the spices will coat the potatoes.
- Add dry mango powder (amchur), garam masala, cilantro and lime juice just before serving.
Sounds great. Not too sure what you mean when you say to remove the steel insert however there was no mention of putting one in in the first place? I am probably a little confused haha.
Hi Sadia – For an instant pot or any electric pressure cooker, you always start with the steel insert in. If you ever cook without the steel insert, then you might completely ruin the instant pot as liquid or food can get in the electrical parts. But if you are using a stovetop pressure cooker, this does not apply. I hope that helps!
“I’ll have what she’s having”. OH, nummm!!
Even without mango powder or lime (which yes, I’ll try to do next time).
Next time, I’ll also go with Yukon Gold/yellow Finn potatoes which have a delicate skin.
The skins of the ones I used were tough to chew. So, I took the time to pop the skins off, then mix the naked meat around with the unpeeled to season them. But, even before a dab or stir there was plenty of flavor.
I used olive oils.
Two thumbs up. Waaaaay up.
Yum!! Excellent recipe. Cooked it in a wok, so didn’t need the water, potatoes got cooked with enough steam from their own juice.
Hi Meetaji, how are you?thank you for another yummy recipe, enjoyed the dish and definitely make it again.
☺️
Hello Rajinder – So happy that you are enjoying the bombay potatoes.
great Bombay potatoes will have to post finished study on my insta. just added methi and onions.
The only potatoes I have right now is sweet potatoes, Do you think that would work? The recipe looks soooooooooooooooo delicious.
Thank you.
Hi Laura – Sure, I de believe that sweet potatoes will work well too. I would suggest to cut the sweet potatoes the same size as baby potatoes. Would love to hear how they turn out.
Meets, I make these potatoes all the time. I did not know as they called Bombay Potatoes! Sure a delightful tasty side dish!
I love these potatoes. I’ve made them three weeks in a row. So delicious. The combination of spices with the fresh lime juice is so tasty. Thanks for such a wonderful recipe!
Hi Laurie-Ann – So happy to hear you enjoyed the potatoes.
Hi Meeta! I made this last night, and it was great! I love the spice combo!
Hi Maneesha – So glad to hear you enjoyed the Bombay Potatoes.