Name: Bombay Potatoes (Masala Aloo) - Instant Pot and Stovetop
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 20 baby potatoes; 2 tbsp cooking oil; 1 tsp black mustard seeds; 1 tsp turmeric powder; 1 tsp mango powder or amchur (optional); 1/4 tsp garam masala powder; 2 Thai chillies, sliced lengthwise; 2 sprigs cilantro; 1 tsp lemon juice; salt, to taste

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Bombay potatoes are simple, quick and big on taste. Baby potatoes are steamed in the instant pot or stovetop, tossed in a few spices and dressed with lemon juice, green chillies and cilantro. This potato recipe is a vegan and gluten-free side that also works well as the main dish!

Looking for an easy side to serve with that korma or pulao? Bombay potatoes or masala aloo is the answer! I love the simplicity of Bombay potatoes. They don’t take much effort to make and the ingredient list is very short.

Heck, they are good enough to be the main dish if what you want is a quick and healthy weeknight meal. Make these spiced instant pot potatoes, dal fry (lentils) and yogurt raita and serve the trio with some fresh Indian bread. Done. Who said Indian food is complicated?

Ingredients in this Bombay Potatoes Recipe

Baby potatoes
Cooking oil
Black mustard seeds
Turmeric powder
Mango powder or amchur (optional)
Garam masala
Thai chillies
Cilantro leaves
Lemon juice
Salt

How to make Bombay potatoes in the instant pot

You will need a steamer basket that fits inside the instant pot. If you don’t have one, use the trivet that came along with the appliance. It will serve the same purpose.

1. Add 1 cup water to the steel insert and place the steamer basket in the insert. Arrange the potatoes in the steamer basket.

2. Pressure cook the potatoes on high for 4 minutes, then release the pressure after 5 minutes. Open the pot and remove the steamer basket. Throw the water remaining in the steel insert and put it back in the pot.

3. Once the potatoes cool down somewhat (you can put the basket under cold running water to speed up the cooling), peel and halve them.

4. Turn the instant pot to saute and add cooking oil and mustard seeds. Once the seeds are sizzling (1 minute), add the potatoes, turmeric, mango powder, garam masala, green chillies and salt. Stir the potatoes in this spice mix a few times to make sure all of them are well coated with the spices (3-4 minutes). Do have a look at tip number 5 below to go with this step.

5. Finally, add the cilantro and lemon juice, and Bombay potatoes are ready to be served.

A few tips to make the perfect potatoes

1. I like to peel the potatoes because I find that the spices penetrate better. However, if you are short on time or don’t like the idea, don’t peel them. This way you will not lose any nutrients in the potato skins too.

2. Mango powder gives a pleasing flavor to the potatoes but it is optional. If you are using lemon juice, it can compensate for the lack of this spice.

3. This is a basic recipe for Bombay potatoes. If you want them spicier, you can add half a teaspoon cayenne or red chilli powder to them as well.

4. Like the taste of garlic with potatoes? Add a teaspoon chopped garlic to the oil before adding the potatoes and spices. You will get garlicky masala aloo. I love adding garlic to anything and everything:)

5. If you find that the spices or potatoes are sticking to the bottom of the pot as you saute them, add a few tablespoons of water and deglaze.

Stovetop Masala Aloo

If you’re making these potatoes on the stovetop, try making them in a skillet. They will become crispy and golden-brown on the outside with all the spices and soft inside. If you don’t have a skillet, you can make these in your regular frypan too.

1. Bring a saucepan of water to a roiling boil and add the baby potatoes. There should be enough water to cover the potatoes completely. Lower the heat and cook for 5 minutes. Switch off the stove, cover the potatoes and let them simmer in the steam for 10 minutes.

Do the fork test – the potatoes should be cooked through but just to check their doneness, poke a fork in the middle of one potato. If it goes through without any resistance, your spuds are done. They should not be too soft, however, or they’ll break when you cook them in the pan.

2. When the potatoes are cool enough to touch, peel and halve them.

3. Heat the oil in a well-seasoned skillet and add the mustard seeds. When they start sizzling, add the potatoes and all the spices, salt and green chillies. Toss the potatoes around until they are well coated with the spice mix (2 minutes). As in the instant pot, add a few tablespoons of water to prevent the spices from burning. Now, you can lower the heat a bit and let the potatoes become crisp in the pan (2-3 minutes). The spices will stick to the potatoes and form a light brown crust. This is the time to take them out.

4. Add the lemon juice and cilantro and serve hot.

More instant pot vegan recipes

Dal Fry – Spiced lentil soup with Indian bread is the ultimate comfort food.

Vegetable Pulao – Fragrant and fluffy rice with a rainbow of vegetables that’s made for weeknights.

Vegetable Korma – Ground cashews and coconut milk add a wonderful creaminess to this curry loaded with vegetables.

Punjabi Chole – Curried chickpeas served with a salad and fried Indian bread.

Rajma Masala – Red kidney beans cooked in a thick onion-tomato gravy.