Make Mouthwatering Aloo Bombay Quickly With This 7-Step Guide

The dish is seasoned with ingredients like cumin seeds, mustard seeds, turmeric, coriander, garam masala, and chili powder, which impart a rich, vibrant flavor and a bit of heat. The potatoes are often cooked until they are slightly crispy on the outside while remaining soft on the inside. Aloo Bombay is typically garnished with fresh cilantro and can be enjoyed as a side dish with chapati, paratha, or rice, making it a versatile and popular addition to Indian meals.

Bombay Potatoes, also known as "Aloo Bombay," is a popular Indian dish featuring spicy, flavorful potatoes. Here's a simple recipe to make Bombay Potatoes at home:

1. Ingredients

- 500 grams potatoes, peeled and diced

- 2 tablespoons oil (vegetable or mustard)

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 1 large onion, finely chopped

- 2-3 green chilies, slit (optional)

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon ground coriander

- 1 teaspoon garam masala

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon cumin powder

- 1 teaspoon amchur (dry mango powder) or lemon juice

- Salt to taste

- Fresh cilantro, chopped (for garnish)

- 1/4 cup water (optional)

2. Instructions

Step 1- Prepare Potatoes:

Boil the diced potatoes in salted water until tender but firm, about 10-12 minutes. Drain and set aside.

Step 2- Heat Oil:

Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.

Step 3- Saut Aromatics:

Add the finely chopped onion and cook until golden brown. Stir in the ginger-garlic paste and green chilies (if using) and cook for another minute.

Step 4- Add Spices:

Add turmeric powder, ground coriander, garam masala, red chili powder, cumin powder, and salt. Stir well to combine the spices with the onion mixture.

Step 5- Cook Potatoes:

Add the boiled potatoes to the pan. Gently toss to coat the potatoes with the spices. Cook for 5-7 minutes, stirring occasionally, until the potatoes are well-seasoned and slightly crispy. Add a splash of water if needed to prevent sticking and help the spices coat the potatoes.