Bombay Potatoes
recipe
Bombay Potatoes
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Bombay aloo, or Bombay potatoes, is a traditional Indian side dish
Ingredients
- 400g potatoes
- 1 tsp turmeric
- generous pinch or two of salt
- ½ tsp cumin seed
- ½ tsp yellow mustard seed
- ½ tsp fennel seed (optional)
- 4 tbsp ghee (clarified butter) or vegetable oil
- 2 fresh red chillies, finely chopped
- 2 fresh green chillies, finely chopped
- 2 onions, finely chopped
- 6–8 curry leaves
- lemon juice
- 50g fresh coriander leaf, chopped
Serves:
4
Cook Time:
30
Total Time:
30min
Directions
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- Chop the potatoes into cubes (for an authentic taste, leave them unpeeled). Boil with the turmeric and salt until tender.
- Meanwhile, dry-fry the seeds until the mustard starts to pop and the cumin is smoky and aromatic. Transfer to a pestle and mortar and grind lightly.
- Heat the ghee or oil in a wok, saut&# pan or frying pan. Add the crushed seeds, chillies, onions and curry leaves and fry until the onions are soft and translucent.
- Drain the potatoes and return to the pot. Shake vigorously, preferably with a lid on, to roughen the edges. Add to the frying pan or wok with #tbsp water. Reduce the heat and warm through for minutes.
- To serve, add a squeeze of lemon juice, stir and shower with fresh coriander.
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