Bombay Potatoes (Aloo)

Method

• step 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.

• step 2

  Heat the vegetable oil in a frypan. Fry the cumin and mustard seeds until they start to pop, put to one side.

• step 3

  Fry the ginger for about a minute, put to one side.

• step 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.

• step 5

  Add the potatoes to the fry pan mixture and stir gently until fully coated.

• step 6

  Serve Bombay potato - Bombay aloo hot or cold.

• step 7

  Calories in a portion (200g) of Bombay potatoes: 200kcal+