Mumbai Potato Curry

Mumbai potato curry or bombay aloo is a mild curry of potatoes in a tomato and spice sauce.

Preparation Time:
Cooking Time:
Yield: 4 servings


  • 6 medium potato (~1320g)
  • 1 large red chilli pepper (~20g)
  • 1 small knob fresh ginger (~8g)
  • 20mL sunflower oil (~18.2g)
  • ¼tsp asafoetida (~0.5g)
  • 1tsp whole cumin seed (~2g)
  • 3g mustard seeds
  • 500g passata
  • 20g unrefined caster sugar
  • 2g mango powder (amchoor)
  • 25g creamed coconut
  • 1g salt
  • 1tsp ground turmeric (~2.5g)
  • 1tsp garam masala (~2g)
  • 2tsp ground coriander seed (~4g)


  1. Peel the potatoes and chop into chunks that are large but relatively thin and start to parboil for 8 to 10 minutes
  2. Meanwhile, deseed the chilli and chop (this is meant to be a relatively mild curry)
  3. Peel and finely chop the ginger
  4. Heat the oil in a non-stick sauce pan, once hot add the asafoetida, cumin seeds and mustard seeds and fry for about 30 seconds
  5. Add the chopped chilli and ginger and fry for a further 2 to 3 minutes
  6. Add the passata, sugar, mango powder, creamed coconut, salt, turmeric, garam masala and coriander to the saucepan, stir, bring to the boil and simmer
  7. Drain the potatoes, return to the pan and gently mix the sauce in
  8. Simmer the combined mixture until the potato has fully cooked (this might take a minute or two or another 10 minutes depending on the potatoes)

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (482g)
Energy 357kJ 1722kJ
Energy 85.4kcal 411kcal
Fat 2g 9.8g
  of which saturates 0.93g 4.5g
Carbohydrates 15.2g 73.5g
  of which sugars 2.9g 13.8g
Fibre 2.1g 10.1g
Protein 1.9g 9g
Sodium 77.2mg 372mg
  as salt 0.2g 0.95g
Fruit/veg portions 0.34 1.6

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.