Bombay-style potatoes

Bombay-style potatoes

Based on 24 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"Bombay Aloo (or aloo ki sabzi), is a simple but flavorful Indian side dish. In this recipe, we fry the potatoes first to add a bit of crunch, but you can also just add cooked potatoes to the sauce. It may not look like a budget recipe at the first sight, but it’s a great way to use your forgotten spice and make potatoes taste amazing. You can serve it as a side dish to any curry or even enjoy it as a quick lunch. If you don’t have black mustard seeds, you can use whole cumin seeds or fennel seeds. If you can’t find good quality tomatoes, use canned tomatoes for enhanced flavor."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1000 g
waxy potatoes
4
tomatoes
30 g
ginger
2 clove
garlic
2
shallot
2
green chili
8 tbsp
vegetable oil
2 tsp
black cumin seeds
2 tsp
ground coriander
2 tsp
garam masala
1 tsp
ground turmeric (ground)
2 tsp
butter
yogurt (for serving)
cilantro (for serving)
MetricImperial

Utensils

cutting board, knife, pot (large), food processor, frying pan (large), spatula

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

homemade-garam-masala-spice-mix

Homemade garam masala spice mix

how-to-cook-potatoes

How to cook potatoes

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal577
Protein9 g
Fat37 g
Carb60 g
  • Step 1/4

    Halve potatoes or quarter them, if using bigger ones. Transfer potatoes to a large pot of salted room temperature water and bring to a boil. Once boiling, lower the heat and let simmer for approx. 10 min., or until tender. Once they are done, drain potatoes and leave in the pan to finish steaming.
    • 1000 g waxy potatoes
    • cutting board
    • knife
    • pot (large)

    Halve potatoes or quarter them, if using bigger ones. Transfer potatoes to a large pot of salted room temperature water and bring to a boil. Once boiling, lower the heat and let simmer for approx. 10 min., or until tender. Once they are done, drain potatoes and leave in the pan to finish steaming.

  • Step 2/4

    Meanwhile peel ginger and garlic, and roughly chop the tomatoes. Add ginger, garlic and tomatoes to a food processor, blend until smooth, and set aside. Then thinly slice shallot and green chili.
    • 30 g ginger
    • 2 clove garlic
    • 4 tomatoes
    • 2 shallot
    • 2 green chili
    • food processor

    Meanwhile peel ginger and garlic, and roughly chop the tomatoes. Add ginger, garlic and tomatoes to a food processor, blend until smooth, and set aside. Then thinly slice shallot and green chili.

  • Step 3/4

    In a large frying pan, heat 3/4 of the vegetable oil over high heat. Add the cooked potatoes and fry them until golden, remove from the pan and set aside. Reduce heat to medium, add remaining oil to the same pan. Add black cumin seeds and fry briefly for 1 min., then add minced shallot and fry for approx. 5 min., until translucent and slightly caramelized.
    • 8 tbsp vegetable oil
    • 2 tsp black cumin seeds
    • frying pan (large)
    • spatula

    In a large frying pan, heat 3/4 of the vegetable oil over high heat. Add the cooked potatoes and fry them until golden, remove from the pan and set aside. Reduce heat to medium, add remaining oil to the same pan. Add black cumin seeds and fry briefly for 1 min., then add minced shallot and fry for approx. 5 min., until translucent and slightly caramelized.

  • Step 4/4

    Add ground coriander, garam masala and turmeric to the pan, lower the heat and fry until fragrant while tossing frequently. Then add green chili and the tomato-ginger mixture. Cook for approx. 3 – 5 min., until the sauce reduces and becomes sticky. Transfer the fried potatoes back to the pan, add butter, toss and continue cooking for approx. 3 – 5 min. Serve with fresh coriander and a dollop of yogurt. Enjoy!
    • 2 tsp ground coriander
    • 2 tsp garam masala
    • 1 tsp ground turmeric (ground)
    • 2 tsp butter
    • yogurt (for serving)
    • cilantro (for serving)

    Add ground coriander, garam masala and turmeric to the pan, lower the heat and fry until fragrant while tossing frequently. Then add green chili and the tomato-ginger mixture. Cook for approx. 3 – 5 min., until the sauce reduces and becomes sticky. Transfer the fried potatoes back to the pan, add butter, toss and continue cooking for approx. 3 – 5 min. Serve with fresh coriander and a dollop of yogurt. Enjoy!

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