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+
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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