Bombay Potatoes Recipe (Bombay Aloo)

Method11 steps · about 45 min

1. 1

   Step 1: Wash the potatoes (500 g) well under running water. If you want to keep the skin on, brush the potatoes well and rinse else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes. If using whole baby potatoes, poke them with a fork or pick.

   Uses 500 g potatoes · running water for washing potatoes

   
2. 2

   Step 2: Put the prepared potatoes in a pot with 3 cups water and 1 tsp boiling salt. For optional boiling spices add ¼ tsp turmeric, ½ tsp garam masala and ¼ tsp Kashmiri chili powder; keep the separately listed curry spices for later.

   Uses 3 cup water · 1 tsp salt · 0.25 tsp turmeric · 0.5 tsp garam masala · 0.25 tsp Kashmiri chili powder · 500 g baby potatoes pierced or large potatoes cut into 1½-inch pieces

   
3. 3

   Step 3: Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the onions (1 cup), tomatoes (0.75 cup), ginger (1 tsp), garlic (1 tsp) and chili.

   Uses 1 cup onion · 0.75 cup tomatoes · 1 green chili · 1 tsp ginger · 1 tsp garlic · prepared potatoes with 3 cups water and 1 tsp salt, optional boiling spices

   
4. 4

   Step 4: Heat 2 tbsp of the 3 tbsp oil in a pan. Add the drained, completely cooled boiled potatoes and fry until golden and crisp. Remove to a plate.

   Uses 2 tbsp oil for frying potatoes · potatoes boiled until fork tender, drained and cooled completely

   
5. 5

   Step 5: Heat the remaining 1 tbsp oil in the pan. Add optional mustard and cumin seeds (0.5 tsp); when they splutter, stir in the curry leaves (1 sprig).

   Uses 1 tbsp oil for tempering · 1 sprig curry leaves · 0.25 tsp mustard seeds · 0.5 tsp cumin seeds

   
6. 6

   Step 6: Add onions, salt (0.25 tsp) and green chilies. Saute on a medium high heat until they turn golden.

   Uses 0.25 tsp salt · mustard/cumin and curry leaves in remaining 1 tbsp oil · prepared onion and optional chili chopped while potatoes boiled

   
7. 7

   Step 7: Lower the heat. Add ginger garlic and saute for a minute. Stir in all the ground spices - red chili powder, turmeric (⅛–¼ tsp), garam masala (0.5 tsp), cumin powder (0.5 tsp), coriander powder (½–¾ tsp) & fennel powder (¼–½ tsp).

   Uses 0.5 tsp Kashmiri chili powder · ⅛–¼ tsp turmeric · 0.5 tsp garam masala · 0.5 tsp cumin powder · ½–¾ tsp coriander powder · ¼–½ tsp fennel powder · onion sautéed in whole-spice oil until golden · 1 tsp each minced ginger and garlic

   
8. 8

   Step 8: Add the tomatoes and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.

   Uses ginger-garlic and powdered spices cooked with golden onion · ¾ cup deseeded finely chopped tomatoes

   
9. 9

   Step 9: Return the golden fried potatoes to the cooked tomato-onion masala and add ½ cup hot water. Mix and bring the potatoes to the centre of the pan. Taste and add extra salt only if needed, then coat the potatoes with the masala.

   Uses 0.5 cup hot water · extra curry salt only to taste · boiled cooled potatoes fried until golden and crisp · spiced tomato-onion base cooked soft and aromatic

10. 10

    Step 10: Cover and cook over low heat 5–6 minutes so the potatoes absorb the flavors. Add a little extra hot water only if the masala dries out. Keep the potatoes intact and avoid overcooking.

    Simmer Potatoes · 6 minUses extra hot water only if curry dries out · fried potatoes in cooked masala with ½ cup hot water

11. 11

    Step 11: Turn off the heat and garnish the cooked potatoes with 2 tbsp chopped coriander leaves. Serve with rice, roti or chapati, or lightly mash for a sandwich or wrap filling.

    Uses 2 tbsp coriander leaves · potatoes heated in masala 5–6 minutes without turning mushy