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

How to make Bombay potatoes - 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.

500g potatoes
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
1 tsp garam masala
1 tsp mango powder (optional)
1 tsp mustard seeds
1 tsp turmeric

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 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.