Bombay Aloo / Bombay Potatoes

INGREDIENTS

8 to 10 medium potatoes, peeled & cut into chunks 1 small red pepper diced 1 Teaspoon ginger garlic paste ½ teaspoon sea salt1 teaspoon turmeric / arad (Turmeric) 2 to 4 tablespoon of oil1 medium onion, diced2 teaspoons black mustard seeds2 teaspoons of curry powder or garam masala1 green chilli diced Fresh danya for garnish

METHOD

Boil potatoes in water with teaspoon salt until al dente (must not be too soft) drain and set aside In a pan, to the heated oil, add the mustard seeds until they start to pop. Then the onions and brown on a medium heat. Then add the garlic ginger,red pepper and chilli and fry for 5 minutes. Add the spices and the cooked potato chunks and cook for 5 - 7 minutes on low heat so that flavors absorb into the potatoes. Add a little water so pan doesn't dry out. Do salt check and adjust if needed. Once done sprinkle some fresh danya over and serve. Can be eaten on its own or an accompaniment to kitchri, frikkadels, tandoori chicken etc

POSTED ON

26 Jul 2021

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