Bombay Aloo

Bombay Aloo, a popular Indian dish featuring golden potatoes seasoned with aromatic spices. This dish, known for its rich colour and bold taste, is a fantastic accompaniment to any Indian meal and a favourite for its simplicity and satisfying flavour.

Bombay Aloo, also known as Bombay Potatoes, is a classic Indian side dish where potatoes are cooked with a blend of spices. This recipe brings together the earthiness of potatoes with a medley of spices, creating a dish that is both comforting and flavourful. The use of nigella seeds, curry powder, and kasuri methi gives this dish its distinctive taste and aroma.

Ingredients:

• 60ml vegetable oil (¼ cup)
• ½ tsp salt (divided)
• ½ tsp turmeric (haldi)
• 5 medium Maris Piper potatoes, quartered
• 1 tsp nigella seeds (kalonji)
• 3 bay leaves
• 1 small cinnamon stick
• 5 green cardamom pods
• 2 medium onions, diced
• 1 tbsp ghee
• 1 tbsp Kashmiri red chilli powder
• 1 tsp turmeric powder (haldi)
• 1 tsp black pepper powder
• 2 tsp danya jeera (coriander-cumin powder)
• 1 tbsp curry powder
• 1 tsp red chilli powder
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tomatoes, pureed
• 240ml water (1 cup)
• 1 tbsp dried kasuri methi (fenugreek leaves)
• 4 green chillies, halved
• Juice of half a lemon
• 1 tsp garam masala
• Fresh coriander, chopped (for garnish)

Instructions:

1. Prepare the Potatoes:
   • In a medium-heated pan, heat ¼ cup of vegetable oil. Add ¼ teaspoon of salt and ½ teaspoon of turmeric, stirring briefly.
   • Add the quartered potatoes and fry for about 5 minutes until they are golden and lightly crisped. Remove the potatoes from the pan, shaking off any excess oil.
2. Prepare the Spice Base:
   • In the same pan, add a bit more oil if needed. Toss in the nigella seeds, bay leaves, cinnamon stick, and green cardamom pods. Fry these spices for about a minute until fragrant.
   • Add the diced onions and fry for about 5 minutes until they turn translucent and golden. Halfway through, add 1 tablespoon of ghee to enhance the richness.
3. Add the Spices:
   • Sprinkle in the Kashmiri red chilli powder, turmeric powder, black pepper powder, danya jeera, curry powder, and red chilli powder. Fry for about a minute, allowing the spices to meld and release their flavours.
   • Stir in the garlic and ginger pastes, cooking for another 30 seconds.
4. Create the Curry Base:
   • Add the pureed tomatoes to the pan, cooking for about 5 minutes. Stir frequently until the mixture forms a thick, rich curry base and the oil starts to separate.
5. Combine and Cook:
   • Pour in 1 cup of water, stirring well to combine. Return the fried potatoes to the pan, mixing them into the curry base.
   • Add the dried kasuri methi and halved green chillies, mixing again. Cover the pan and cook on low heat for 20 minutes, or until the potatoes are tender and the flavours have melded.
6. Finish the Dish:
   • Halfway through the cooking process, squeeze the juice of half a lemon over the dish, replacing the lid to finish cooking.
   • Once the potatoes are fully cooked, remove the lid and sprinkle with garam masala for added aroma and flavour.
7. Garnish and Serve:
   • Garnish the Bombay Aloo with freshly chopped coriander for a burst of freshness and colour.

Tips for Perfect Bombay Aloo:

• Even Cooking: Ensure the potatoes are evenly cut so they cook uniformly.
• Spice Tempering: Frying the whole spices at the beginning releases their essential oils, enhancing the flavour of the dish.
• Lemon Juice: Adding lemon juice brightens the flavours and balances the spices.

Bombay Aloo

Bombay Aloo, a popular Indian dish featuring golden potatoes seasoned with aromatic spices.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: Vegetarian Meals

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Prep Time 5 mins Cook Time 60 mins Total Time 1 hr 5 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 5 Best Season: Suitable throughout the year

Ingredients

Servings

• 60 ml vegetable oil (¼ cup)

• ¹⁄₂ tsp salt

• ¹⁄₂ tsp turmeric (haldi)

• 5 medium potatoes (Maris Piper quartered)

• 1 tsp nigella seeds (kalonji)

• 3 bay leaves

• 1 small cinnamon stick

• 5 green cardamom pods

• 2 medium onions (diced)

• 1 tbsp ghee

• 1 tbsp Kashmiri red chilli powder

• 1 tsp turmeric powder (haldi)

• 1 tsp black pepper powder

• 2 tsp danya jeera (coriander-cumin powder)

• 1 tbsp curry powder

• 1 tsp red chilli powder

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 2 tomatoes (pureed)

• 240 ml water (1 cup)

• 1 tbsp dried kasuri methi (fenugreek leaves)

• 4 green chillies (halved)

• Juice of half a lemon

• 1 tsp garam masala

• Fresh coriander, (chopped)

Instructions

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Prepare the Potatoes:

1. In a medium-heated pan, heat ¼ cup of vegetable oil. Add ¼ teaspoon of salt and ½ teaspoon of turmeric, stirring briefly.
2. Add the quartered potatoes and fry for about 5 minutes until they are golden and lightly crisped. Remove the potatoes from the pan, shaking off any excess oil.

Prepare the Spice Base:

1. In the same pan, add a bit more oil if needed. Toss in the nigella seeds, bay leaves, cinnamon stick, and green cardamom pods. Fry these spices for about a minute until fragrant.
2. Add the diced onions and fry for about 5 minutes until they turn translucent and golden. Halfway through, add 1 tablespoon of ghee to enhance the richness.

Add the Spices:

1. Sprinkle in the Kashmiri red chilli powder, turmeric powder, black pepper powder, danya jeera, curry powder, and red chilli powder. Fry for about a minute, allowing the spices to meld and release their flavours.
2. Stir in the garlic and ginger pastes, cooking for another 30 seconds.

Create the Curry Base:

1. Add the pureed tomatoes to the pan, cooking for about 5 minutes. Stir frequently until the mixture forms a thick, rich curry base and the oil starts to separate.

Combine and Cook:

1. Pour in 1 cup of water, stirring well to combine. Return the fried potatoes to the pan, mixing them into the curry base.
2. Add the dried kasuri methi and halved green chillies, mixing again. Cover the pan and cook on low heat for 20 minutes, or until the potatoes are tender and the flavours have melded.

Finish the Dish:

1. Halfway through the cooking process, squeeze the juice of half a lemon over the dish, replacing the lid to finish cooking.
2. Once the potatoes are fully cooked, remove the lid and sprinkle with garam masala for added aroma and flavour.

Garnish and Serve:

1. Garnish the Bombay Aloo with freshly chopped coriander for a burst of freshness and colour.
   

Note

Even Cooking: Ensure the potatoes are evenly cut so they cook uniformly.

Spice Tempering: Frying the whole spices at the beginning releases their essential oils, enhancing the flavour of the dish.

Lemon Juice: Adding lemon juice brightens the flavours and balances the spices.

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