Indian Potatoes
These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend that can be made as hot or mild as you like. Flavor bomb!
If you’re new to East Indian spices, experimenting with Indian cooking or just love Indian food, you will not go wrong with these potatoes. It makes a wonderful side.
The recipe, while not authentic, is super flavorful, but not overwhelming or overly spicy. The warm Indian spices shine through. You can, of course, adjust the heat to your taste. In southern India, these potatoes would be eaten hot, hot, hot.
Is this a Bombay potato recipe?
There are many variations of Indian potato recipes and Bombay potatoes. This is one. Bombay potatoes, also called Bombay aloo (aloo means potato), is an Indian potato dry curry that uses delicious Indian spices.
We’ve adapted the dish with some modifications to spices, parboiling the potatoes and a roasting them instead frying them.
It’s all about the spices
I buy small quantities of spices I want to try at my local bulk food store. That way, I don’t get stuck with a whole bottle if I don’t like it.
For this recipe, I use a combination of Garam Masala, curry powder, garlic, ginger, whole grain mustard and olive oil for the seasoning mix. If you like spicy, try Tandoori Masala instead of the Garam Masala since it’s made with chili peppers. Or, just add chili flakes or cayenne.
Garam Masala is typically a mix of 5C’s – cardamom, coriander, cumin, cinnamon, cloves – and often ginger, nutmeg, and pepper. Here’s a Garam Masala recipe if you want to make your own. The flavors will be superior in a homemade version using fresh earthy spices.
I also used whole grain mustard to avoid toasting black mustard seeds. If you don’t have any whole grain mustard, turmeric will work too. It’s not exactly the same, but close.
The fresh lime and coriander are fantastic additions that add brightness and depth to the dish. I got the idea from Jo Cooks.
Once you’ve gathered the spices, this is an easy recipe.
What to serve with spicy Indian potatoes
I love serving these Indian potatoes with Grilled Chili Lime Chicken Wings, a simple grilled steak or Maple-ginger Salmon with Peach Salsa.
And sticking with an Indian-style food theme, try our homemade easy naan bread recipe on the side or as a wrap for a main course.
Tailor To Your Taste
- Type of potatoes: I use baby potatoes (white, red or mixed), but larger red or yukon gold potatoes (yellow potatoes) would be fine too. No need to peel them. Cute them into chunks or potato wedges. I tried Blushing Belle baby potatoes the other night and they were amazing. So creamy soft.
- Herbs: For those who hate fresh cilantro, serve it on the side or replace it with parsley.
- Spice substitutes:
- Use turmeric instead of whole grain mustard;
- Tandoori Masala instead of Garam Masala (if you like spicy).
- Or add cayenne pepper or chili flakes to get the heat level you like.
- Try a squeeze of lemon instead of lime. Or garnish with some lime zest.
Step by Step
Shortcut/Convenience
- If you want to save the time it takes to blend the seasonings or don’t want to buy the ingredients, you can buy Indian spice blends or sauces in specialty stores, bulk food stores, on Amazon and even in mainstream stores in many cities. Just mix a few tablespoons (if in dry form) with a little bit of olive oil and you’re good to go.
Make Ahead
- Boil the potatoes, drain and toss with the seasoning mixture. Leave the roasting step to 20-30 minutes before serving.
- Alternatively, make the entire dish (not including garnishes), then rewarm at 350-375F/177-190C for 5-10 minutes. Or just eat them at room temperature.
- Leftovers can be stored in an airtight container for 4-5 days.
Other easy vegetarian Indian-style recipes you might like
- easy naan recipe
- curried rice with raisins
- easy gnocchi recipe Indian-style
- and here’s a delicious non vegetarian Indian main course – Indian Butter Chicken (sous vide or regular)
Indian Potatoes
Ingredients
- 1.5 pounds (680g) baby potatoes, cut in half (or quarters if large) Note 1
Seasonings
- 2 tablespoon olive oil or vegetable oil
- 1 tablespoon curry powder
- 1 tablespoon grainy whole grain mustard (1 tbsp turmeric can be substituted)
- 2 teaspoon Garam Masala Note 2
- 2 teaspoon minced garlic (2 garlic cloves) or 1/4 tsp garlic powder
- 1 teaspoon grated fresh ginger (or pinch of ground ginger)
- 1/2 teaspoon kosher salt
- OPTIONAL: 1/4-1/2 tsp red chili flakes
Garnish
- 1/2 lime
- 2 tablespoon chopped fresh coriander leaves Note 3
Instructions
- HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
- BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
- MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
- ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
- GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!
Notes
- Potatoes: Use baby potatoes (red, white or mixed); Yukon Gold/yellow potatoes or larger red potatoes. No need to peel. Cut baby potatoes in half (or quarters if large). If using larger potatoes, cut them into wedges or small chunks (about 1 – 1 1/2 inches/2.5-3.8 cm).Â
- To make spicier Indian Potatoes: Substitute Tandoori Masala (which includes chili peppers) for the Garam Masala. Or you can add your own chili flakes or red chili powder to the level of spice you like e.g. 1/4-1/2 tsp). Another option is to add a pinch of cayenne pepper.Â
- Coriander/cilantro: Some people love it, others hate it. You can substitute milder parsley if preferred or serve it on the side.Â
- Make Ahead: Boil the potatoes, drain and toss with the seasoning mixture. Leave the roasting step to 20-30 minutes before serving. Alternatively, make the entire dish (not including garnishes), then rewarm at 350-375F/177-190C for 5-10 minutes. Or just eat them at room temperature. Leftovers can be stored in an airtight container for 4-5 days.
I love Indian food and this recipe hits the spot. Thanks for sharing.
You’re very welcome Joel. Glad you liked the recipe.
Cheryl and Jenna, thanks for sharing this recipe! And the end I add some butter and it made a big difference!
We’re not surprised! Butter is an amazing flavor booster. We’ll have to try it. Thanks for the tip Sandra.
Could you do these in a crockpot?
Hi Sandy. I haven’t tried that so I’m not sure. You might have to add some liquid e.g. broth or a 14 oz. can of diced tomatoes, for example, before cooking it on low for 4-6 hours. If you try it, we’d love to hear how it works out.