Bombay Potatoes (Bombay Aloo)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Wash the potatoes. Peel them, or scrub and keep the skin on. Dice large potatoes into 1½-inch pieces; poke baby potatoes with a fork.
2. Put the potatoes in a pot with 3 cups water, 1 teaspoon salt and the turmeric (if using). Add garam masala and a little red chilli powder if you want more flavour.
3. Bring to a rolling boil, then reduce to medium and boil until fork-tender but not mushy. Drain and cool completely. While they boil, chop the onions, tomatoes, ginger, garlic and chilli.
4. Heat 2 tablespoons oil in a hot pan. Fry the potatoes until golden and crisp, then remove them to a plate.
5. Add 1 tablespoon oil to the pan, then the mustard and cumin seeds. When they splutter, stir in the curry leaves.
6. Add the onions, salt and green chillies. Sauté over medium-high heat until golden.
7. Lower the heat, add the ginger and garlic and sauté for one minute. Stir in the red chilli powder, turmeric, garam masala, cumin powder, coriander powder and fennel powder.
8. Add the tomatoes and sauté until mushy and soft. Lower the heat and cook the onion-tomato masala a few more minutes until fragrant.
9. Add the fried potatoes and ½ cup hot water. Mix gently, bringing the potatoes to the centre, then taste and adjust the salt. Cover them with the masala.
10. Cover and cook on low heat for 5 to 6 minutes so the potatoes absorb the flavours, taking care not to overcook them.
11. Turn off the heat and garnish with coriander leaves. Serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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