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Bombay Aloo
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5 from 16 votes

Easy Indian Potato Recipe - Best Bombay Aloo

This Easy Indian Potato Recipe marries the deep, fragrant, spices of Indian cuisine with the British method of first boiling, then roasting potatoes, until they're crisp and crackly. Perfect in wraps, for game day and with eggs!
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Appetizer, Breakfast, Side
Cuisine: Indian
Keyword: bombay aloo, bombay potato, indian potato recipe, jeera aloo
Servings: 8 people
Calories: 320kcal


  • 4 pounds Yukon Gold or russet potatoes peeled and cut into bite-sized pieces
  • ½ teaspoon baking soda
  • 2 Tablespoons salt
  • ¼ cup ghee liquid, at room temperature


  • 1 teaspoon red chili powder optional, to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon granulated garlic
  • ½ teaspoon salt

Garnish (optional)

  • 1 Tablespoon fresh cilantro minced
  • 1 Tablespoon ghee hot
  • 1 teaspoon cumin seeds


  • Preheat oven to 450°F. Oven rack should be in center position.
    Base Oven Pic
  • Boil the potatoes. Fill a large pot with about 2 quarts of water and heat over high heat until boiling. Add the potatoes, baking soda and salt. Stir for even distribution. Bring to a boil, then reduce to a simmer until the potatoes are soft - about 10 minutes. Drain the water and let the potatoes rest for about 30 minutes so that they can air-dry.
    parboil the potatoes
  • Bake the potatoes. Transfer the potatoes to an aluminum foil-lined baking sheet and spread them evenly. Place into the center rack of the oven. After about 20 minutes turn the potatoes. Use a spoon or tongs to carefully release any stuck potatoes. Continue roasting the potatoes until they are all an even deep golden brown and crisp - about another 30-40 minutes.
    roast the potatoes
  • Toss the potatoes with spices. Add the Spices (red chili powder, turmeric powder, granulated garlic and salt) to a large bowl. Mix. Add the drained potatoes on top. Add the ghee on top of the potatoes. Cover the bowl with a pot lid and roughly shake.. Continue shaking the potatoes until a thick layer of potato-paste covers the potato chunks.
    Mix the spices and ghee with the potatoes
  • Roast the cumin seeds. While the potatoes are baking, heat a small saucepan on medium heat. Add the cumin seeds and fry until toasted and fragrant. Set aside.
    roast the cumin seeds
  • Toss the baked potatoes and serve. Transfer the baked potatoes to a serving bowl. Microwave the ghee for about 20 seconds. Pour the ghee on top of the potatoes. Add the chopped cilantro and roasted cumin. Toss. Adjust for seasoning. Serve immediately.
    Oven roasted Indian Potatoes



  • Cut potatoes into medium to large chunks. The potatoes need to be able to withstand the parboiling and roasting. Smaller pieces will disintegrate.
  • Parboil the potatoes in alkaline water. The baking soda creates an alkaline environment which helps to break down the surface of the potatoes. This is essential for maximizes the creation of the "potato paste" for added crunch.
  • Air-dry the potatoes. In order to crisp up, the potatoes need to be as dry as possible. Allow the potatoes a full half hour to air-dry for optimal results.
  • Rough up the potatoes. I like to put a pot lid on the boiled potatoes and shake it hard because the resulting potato paste crisps up deliciously in the oven.
  • Heat the oil. Hot oil helps the potatoes to crisp up faster than cold, room temperature oil.


This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Nutrition - Indian Potatoes