Bombay potatoes (Bombay Aloo) - easy Indian vegan recipe

Bombay potatoes (aloo Bombay) are a beloved Indian dish. I'll show you my approach to preparing Bombay potatoes in this article.
First, the potatoes are parboiled and then fried. Next, they are seasoned with various Indian spices, including cumin, curry, garlic, garam masala, turmeric, mustard seeds, red chili powder, tomatoes, and pepper. The outcome is a dish of potatoes coated in a thick, almost dry curry-like gravy. It is an excellent side dish for curries and other Indian cuisines, or you can make a larger portion to enjoy them as the main course if you prefer.
The spicy Indian potatoes recipe reflects my taste and preferences and does not represent any specific regional variation of Bombay potatoes. It is a recipe that suits my palate, but feel free to experiment by adding or substituting ingredients according to your preferences. Of course, I would be thrilled if you find this easy Bombay potatoes recipe perfect without any modifications!
=======================================
Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients A
500g potatoes, peeled and cubed
2 tsp salt
1 tsp turmeric powder
Ingredients B
3 tbsp oil
1 medium size onion, sliced crosswise
2 tsp mustard seeds
1 sprig of curry leaves
2 tbsp tomato paste
Ingredients C (Spice mix)
1 tsp salt
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp paprika
1 tbsp curry powder
1 tsp Kashmiri chili powder
1 tsp garam masala
1/2 tsp crushed black pepper
Ingredients D
1 tsp kasuri methi
1 tbsp chopped coriander
Method:
- Peel and cut the potatoes into 1-inch cubes.
- Place the potatoes in a large pot of water and season with salt and turmeric powder.
- Bring it to a boil and cook for 10 minutes or until the potatoes are tender. Drain in a colander.
- Deep fry the potatoes in hot oil until golden. Drain away the oil.
- Heat the oil in a non-stick pan over low heat. Add the mustard seeds until the seeds become fragrant.
- Add the sliced onion and curry leaves to the mustard seeds to saute until the onions become translucent.
- Add the spice mix (Ingredients C) and tomato paste to the pan and cook with sufficient water to form a thick paste.
- Return the fried potatoes to the pan. Coat the potatoes with a thick paste.
- Sprinkle the chopped coriander leaves and kasuri methi. Mix well to serve.
#BombayAloo #BombayPotatoes
=======================================
Website: tasteasianfood...
/ tasteofasianfood
/ kwankapang
/ kwankapang
/ kwankapang

[@TasteofAsianFood]

Please download the recipe and read more about how to prepare Bombay potatoes on my food blog: tasteasianfood.com/bombay-potatoes/

[@tailsnclaws]

Well made. I'm an Indian from Bombay. Just one tip. The mustard seeds have to crackle to become aromatic. We usually heat the oil before adding the mustard seeds, so they start popping immediately.

[@TasteofAsianFood]

Thanks for the tips!

[@gingersterlingspies6159]

I learned about popping the mustard seed for tomato stuffed bendhi.

[@bekkiwade571]

Looks tasty cant wait to try it later

[@hhollyd66]

Thank you. It looks and sounds delicious.

[@RabiaAbuzar490]

❤❤❤

[@kepongbanana]

Looks v yummy!

[@julielewisizame]

Looks very delicious 😋