Bombay-style potatoes
"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 👌Ingredients
Utensils
cutting board, knife, pot (large), food processor, frying pan (large), spatula
How-To Videos
How to prepare a chili
Homemade garam masala spice mix
How to cook potatoes
How to peel ginger
Nutrition per serving
Step 1/4
- 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
- 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
- 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
- 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!
