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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.

Recipes - Bombay Aloo Recipe - Bombay Potato, from Goa, India

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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