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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
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| Oil - 2 Tbsp
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| Mustard Seeds - 1 tsp
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| Cumin Seeds - 1 tsp
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| Ginger grated - 1 tsp
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| Turmeric Powder - ¼ tsp
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| Red Onions thinly sliced - 1
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| Coriander Powder - 1 tsp
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| Chilli Powder - ½ tsp
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| Salt to taste
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| Mango Powder / Amchur - ½ tsp
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| Coriander Leaves / Cilantro finely chopped for garnishing
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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. |