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Recipe for Bombay Aloo / Bombay PotatoesClick image to enlarge

Recipe for Bombay Aloo / Bombay Potatoes

Recipe for Bombay Aloo / Bombay Potatoes

(Ref: RCP168)

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Bombay Aloo (Bombay Potatoes) is a popular North Indian side dish. Now how did it get this name is a mystery - Bombay is a city in India which is now called as Mumbai. Maybe this version originated in Mumbai and so the name - anyways this is a delicious way to make Potatoes colourful! The left overs can be mashed and used to make stuffed Parathas.

Serves:

4

Preparation Time:

10

Cooking Time:

20 mins

Ingredients:

Potatoes peeled and cut into pieces - 500gms
 
 Oil - 2 Tbsp
 
 Mustard Seeds - 1 tsp
 
 Cumin Seeds - 1 tsp
 
 Ginger grated - 1 tsp
 
 Turmeric Powder - ¼ tsp
 
 Red Onions thinly sliced - 1
 
 Coriander Powder - 1 tsp
 
 Chilli Powder - ½ tsp
 
 Salt to taste
 
 Mango Powder / Amchur - ½ tsp
 
 Coriander Leaves / Cilantro finely chopped for garnishing
 

Method:

• Place the Potatoes in boiling Water and cook until done. Make sure its cooked well but firm.

• Heat Oil in a pan, add the Mustard Seeds, Cumin Seeds and allow it to splutter.

• Then add Ginger and Onions and sauté for few minutes.

• Next add all the Masala Powders along with the Salt and fry for two minutes. Add little water if you prefer to get a gravy consistency.

• Now add the Potatoes and stir fry till it is coated well.

• Garnish with Coriander Leaves / Cilantro and serve hot with Naan bread.
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