MChatpate Masala aloo or Bombay Potatoes is the perfect appetizer, side dish or main course as per your preference. It tastes best with delicious Indian Meal or a star dish on it’s own. A flavourful spicy Aloo recipe tossed in spices to serve for your next weekend party or simple comfort meal.
We all love aloo, don’t we 🙂 In this masala aloo recipe, boiled potatoes are stir-fried and tossed into aromatic spices. Best thing is it comes together in just 10-15 Minutes. I have always been a fan of spices, and since the time I started cooking! I am amazed at how adding one spice or replacing it with other makes so much difference in taste. There are many Aloo recipes to try. These days, this is our favourite way to eat potatoes.
Being a Punjabi I have had my share of delicious Punjabi food. Be it amazing stuffed parathas or different types of paneer recipes, I love them all. I make sure there is enough variety on the table. But there is one-star ingredient that is mostly present on the table in some form or other. Aloo Vada, Aloo Tikki, Sesame Potato/Til wale Aloo, chutney aloo, Aloo paratha there is always a potato snack recipe that tastes best. You can read and make these dishes as well. All of these recipes are there on blog.
Of all these Indian potato recipes, the Aloo masala recipe is always my first preference. And why not? Who doesn’t love spicy potatoes! They absorb any flavours so beautifully and taste so good. I am sure all of you can relate to me here. We all are potatoes fan. 🙂 Potatoes are easy to make but if we do not focus on our recipe and be patient it might turn bland.
I love making anything that has potatoes in them. So naturally, I am a bit bias towards the Bombay Potatoes. They are not only, spicy and flavourful, but quick and easy too. You can make these in less than 20 Minutes.
Now if you are still thinking why these are known as Bombay potatoes. I think it as just a fancy name for chatpate aloo we all have grown up eating. The only difference is they look fancy with baby potatoes and look good when served as an appetizer. It’s a popular dish across most Indian restaurant in Britain.
Yes, I did say both quick and easy, quick because the cooking time is less than 20 minutes and easy because all you need is some potatoes, water and spices. Oh, yeah! all you need to do is, boil the potatoes and stir them in aromatic spices and the tangy Chatpate Masala Aloo is ready. In my case, I always have some boiled potatoes in the fridge as I meal prep weekly. So I can cook any delicious potato dish in minutes.
Beginners can always make this spicy Indian starter in the first go. You can have the Chatpate Aloo with green chutney for an evening snack or as a party appetizer. You can make these chatpata snacks with baby potatoes or medium-sized ones as I did. I prefer to cut smallish medium sized into halves as it gives me more surface area for masala coating which means more flavour and spicier.
Other easy yet delectable recipes, which I cooked while making this delicious Indian potato recipe. Make a meal with Shahi Paneer, perfectly cooked Jeera rice, and delicious makhani Anda curry.
How to make Bombay Masala Aloo Recipe Video
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Recipe Notes
Recognition of the Species is a must while making this Recipe. To make the perfect Potato masala, one has to know these secret tips.
- Add Salt while boiling the potatoes in the cooker.
- Cut the potatoes in half, this way they soak more flavours and taste so much better.
- Seasoning is the make or break of this recipe. One has to add the right amount of salt, otherwise the whole recipe will taste bland.
- Be patient while boiling the potatoes. They need to be boiled (in their skins) until they are well cooked right inside and then you can proceed with the recipe.
- 350 grams Potato/ baby potato
- 2 tablespoon oil
- 1 tablespoon cumin seeds/jeera
- 1 tablespoon mustard seeds/sarso
- ¼ teaspoon fenugreek seeds/methi
- ⅕ teaspoon Asafoetida/hing
- 2-3 dry red chilli
- 1/4 cup of chopped red onions
- 1-2 chopped green chillies
- 1 teaspoon ginger grated
- ¼ tablespoon turmeric/haldi powder
- 1 teaspoon red chilli /lal mirch powder
- 1 tablespoon coriander /dhaniya powder
- Salt to taste
- 1 teaspoon cumin powder/Jeera powder
- 3-4 tablespoons water
- Chopped Coriander / Dhania garnish
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Pressure cook Potatoes in salted water. Peel the boiled potatoes and keep aside.
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Heat two tablespoons of oil in a a large pan.
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Add cumin seeds, mustard seeds, hing (asafoetida) and 2-3 dry red chillies in the pan.
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Mix the spices and add 1/4 cup of chopped red onions, chopped green chillies grated ginger in them.
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Saute the onion until the color of the onion turns light pink.
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When the onion turns slightly pink, reduce the heat to slow and add turmeric powder in it. Then add red chilli powder, coriander powder, salt to taste. Add cumin powder and mix the onions along with the spices.
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After 1 minute add 3-4 tablespoons of water in the pan and mix all the ingredients together.
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Cut the boiled potatoes into two halfs.
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Add the boiled potatoes in the pan and cook the dish for 4-5 minutes.
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Turn off the heat, garnish with chopped fresh coriander leaves and your Chatpate Masala Aloo or Bombay potato is ready.
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Serve it as potato sabji or snack.
This recipe is exactly how my mother used to make them. I am going to make them soon.
Try try 🙂 Do let me know which one is your favorite snack recipes
Hello Mam, I just wanted to know how long can we keep the boiled potatoes in the refrigerator? I really like the idea of keeping the potatoes to be used for future recipes.
You can keep boiled potatoes in fridge for 3-4days. Also depends on which shelf of the fridge you are storing it.