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 colourfull! The left overs can be mashed and used to make stuff Parathas.
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|| |
• 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.