Bombay Potatoes (Aloo)
Member recipe

Bombay Potatoes (Aloo)

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Servings

Serves 4

An accompanying dish or snack

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Ingredients

  • 500g potatoes - Aloo
  • 2 tbs vegetable oil
  • ½ large onion - diced
  • 2.5cm cube of fresh ginger - 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 (optional)
  • 1 tsp mustard seeds
  • 1 tsp sesimi seeds
  • 1 tsp turmeric

Method

    1. 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.
    2. Heat the vegetable oil in a frypan. Fry the cumin and mustard seeds until they start to pop, put to one side.
    3. Fry the ginger for about a minute, put to one side.
    4. 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, sesimi 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.
    5. Add the potatoes to the fry pan mixture and stir gently until fully coated.
    6. Serve Bombay potato - Bombay aloo hot or cold.
    7. Calories in a portion (200g) of Bombay potatoes: 200kcal+

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Comments

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dominoqueen's picture

Made this to the recipe omitting the mango powder. Tasted lovely but looked nothing like the picture. A dry side dish that would go well with a main dish that has a sauce.

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