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Simple Indian Recipes - Bombay Aloo
Recipe - Making Bombay Potato, from Goa, India - (Jamie Oliver eat your heart
out!) - Calories in a portion (200g) of Bombay potatoes: 200kcal+
How to make Bombay potatoes - The best Bombay aloo recipe.
How to make Bombay potatoes - Ingredients sufficient to serve four as an
accompanying dish or snack. Serves two as the main meal content. Calories in
a portion (200g) of Bombay potatoes: 200kcal+
500g potatoes - Aloo
2 tbs vegetable oil
½ large onion - diced
2.5cm cube of fresh ginger - rough shredded (or 1 tsp ginger powder)
1 tsp chilli powder (optional)
1 tsp (white) cumin seeds - jeera
1 tsp garam masala
1 tsp mango powder - amchoor powder (optional)
1 tsp mustard seeds - rai
1 tsp turmeric - haldi
Bombay Aloo cooking instructions
How do I make Bombay potatoes? - Scrub the potatoes well and cut to bite size (no need to peel). Place potatoes in a pan of salted boiling water and boil until cooked but still firm.
Heat the vegetable oil in a frypan.
Fry the cumin and mustard seeds until they start to pop, put to one side.
Fry the ginger for about a minute, put to one side.
Fry the onion until opaque not quite soft, then add the turmeric, mango
(amchoor) powder, chili powder and cook together for 2 minutes. Combine the cumin,
mustard seeds and cooked ginger with the spiced onion adding a little of the
potato's salt water if needed to form a runny paste and add the garam masala.
Add the potatoes to the fry pan mixture and stir gently until fully coated.
Serve Bombay potato - Bombay aloo hot or cold.
Enjoy your Bombay potatoes - Aloo Bombay or should they be Mumbai potatoes?
The answer to: How do you make Bombay potatoes?
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