Bombay Potatoes – A Spicy Indian Classic

Bombay Potatoes, or Bombay Aloo, is a beloved dish in British Indian cuisine, often enjoyed as a side to curries or even on its own. The dish features tender potatoes tossed in a fragrant blend of Indian spices, creating a flavorful and satisfying experience. This vegan, gluten-free dish is quick and easy to prepare, making it perfect for weeknight dinners or special occasions.

500g potatoes (peeled, cubed)

1 large onion (chopped)

4 garlic cloves (crushed)

1-inch ginger (grated)

2 small green chilies (crushed)

1 large tomato (chopped)

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric powder

¼ tsp garam masala

1 tsp mustard & cumin seeds

1 tbsp olive oil

1 tsp lemon juice

3 tbsp chopped cilantro

Directions:

1 Boil potatoes for 10 minutes until just tender, then drain.

2 Heat oil in a pan, add mustard and cumin seeds, and let them crackle.

3 Sauté onion, garlic, ginger, and chilies for 3-4 minutes.

4 Stir in chopped tomatoes and cook for 1 minute.

5 Add chili powder, turmeric, cumin, coriander, and garam masala.

6 Toss in potatoes, reduce heat, and let flavors meld.

7 Remove from heat, squeeze lemon juice, and garnish with cilantro.

Prep Time: 5 min

Kcal: 94 per serving