Bombay aloo

folderindian | side | vegan

bombay-aloo

Hari Ghotra

Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.

Prep 10 min
Cook 30 min
Serves 4

Ingredients

1 tbsp vegetable oil
1 tsp mustard seeds
5 curry leaves
1 onion, sliced
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp red chilli powder (optional)
½ tsp turmeric
1 tsp salt
2 potatoes, cut into chunks
1 tsp garam masala
a handful fresh coriander, finely chopped

Method

  1. Heat the oil in a pan and add the mustard seeds and curry leaves.
  2. Once the mustard seeds splutter stir in the onions and cook until they turn a light golden brown colour.
  3. Place the coriander and cumin seeds into a pestle and mortar and pound to a powder. Add this, the turmeric, green chillies and chilli powder to the onions.
  4. After a minute the spices will become fragrant, stir in the potatoes and salt then cook for about 5 minutes.
  5. Reduce the heat and stir in a splash of water. Place the lid on the pan and leave to steam for about 15-20 minutes until the potatoes are soft.
  6. Remove from the heat and finish with one teaspoon garam masala and a handful of fresh coriander.
  7. Serve as a side dish with almost any Indian meal. It could also be served as a stuffing for peppers - or even on toast.

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