135min 2 ppl
Bombay Aloo
40 minutes
2 people
Medium
40 min · 11 steps
Medium: 31–60 min or 7–12 steps
270 kcalper person
Protein 5g
Carbs 38g
Fats 12g
About this dish
Crispy fried potatoes tossed through a punchy spiced sauce with mustard seeds and curry leaves — quick to make, explosively flavoured, and equally at home as a side dish or scooped up with flatbreads as a light main.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Waxy Potatoespeeled and cut into 2cm cubes350 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated7.5 g
- Fresh Curry Leaves0.5 sprig (5-6 leaves)
- Green Chilliesfinely sliced1
- Fresh Corianderroughly choppedsmall handful
- Lemonjuiced0.25
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.5 tsp
- Ground Turmeric0.25 tsp
- Kashmiri Chilli Powder0.25 tsp
- Amchurdried mango powder0.5 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy frying pan
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
Method
1
Peel the potatoes and cut into 2cm cubes. Finely dice the onion. Mince the garlic and finely grate the ginger. Finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Parboil the potato cubes in salted water for 7 minutes until just starting to soften. Drain and leave to steam dry for 2 minutes.
Approx. 9 minutes
3
Heat 1 tbsp oil in a large heavy frying pan over high heat. Add the potatoes in a single layer and fry for 8 minutes, turning occasionally, until crispy and golden on most sides. Transfer to a plate.
Approx. 8 minutes
4
Heat the remaining 0.5 tbsp oil in the same pan over medium heat. Add the mustard seeds and cumin seeds. Sizzle until the mustard seeds pop.
Approx. 1 minutes
5
Add the curry leaves (stand back — they will splutter). Cook for 30 seconds.
Approx. 1 minutes
6
Add the onion and cook for 6 minutes until golden.
Approx. 6 minutes
7
Add the garlic, ginger, and green chillies. Cook for 2 minutes.
Approx. 2 minutes
8
Add the ground coriander, ground cumin, turmeric, Kashmiri chilli powder, and amchur. Cook for 1 minute.
Approx. 1 minutes
9
Return the crispy potatoes to the pan. Toss to coat. Cook for 3 minutes.
Approx. 3 minutes
10
Stir in the garam masala. Squeeze over the lemon juice. Season with salt.
Approx. 1 minutes
11
Serve scattered with fresh coriander.
Approx. 1 minutes
