Bombay Potatoes
Crispy fried potatoes in a spiced onion-tomato masala, a classic Indian side dish.
Ingredients
- 500 grams potatoes
- 3 cups water
- 1.25 teaspoon salt
- 0 turmeric
- a pinch garam masala
- a pinch red chilli powder
- 2 cup onions
- 1.50 cup tomatoes
- 2 teaspoon ginger
- 2 teaspoon garlic
- 2 green chilli
- 2 tablespoons oil
- 1 tablespoon oil
- 0.25 teaspoon mustard seeds
- 0.50 teaspoon cumin seeds
- 1 sprig curry leaves
- 0.50 teaspoon Kashmiri red chilli powder
- 0.50 teaspoon garam masala
- 0.50 teaspoon cumin powder
- 0.50 teaspoon coriander powder
- 0.25 teaspoon fennel powder
- 0.50 cup hot water
- a handful coriander leaves
Equipment
- pot
- pan
Instructions
Boil Potatoes
Wash the 500 grams potatoes well under running water. If you want to keep the skin on, brush the potatoes well and rinse, else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes. If using whole baby potatoes, poke them with a fork or pick.
Add to a pot with 3 cups water , 1 teaspoon salt and a pinch turmeric (optional). Optionally you may add a pinch garam masala and a little a pinch red chilli powder too to flavor up your aloo.
Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the 1 cup onions , 0.75 cup tomatoes , 1 teaspoon ginger , 1 teaspoon garlic and green chilli .
Make Bombay Potatoes
Pour 2 tablespoons oil into a hot pan . When the oil is hot enough, add the potatoes and fry them until golden and crisp. Remove them to a plate.
Pour another 1 tablespoon oil to the pan and add 0.25 teaspoon mustard seeds and 0.50 teaspoon cumin seeds . When the seeds begin to splutter, stir in the 1 sprig curry leaves .
Add the 1 cup onions , 0.25 teaspoon salt and green chilli . Saute on a medium high heat until they turn golden.
Lower the heat. Add the 1 teaspoon ginger and 1 teaspoon garlic and saute for 1 minute . Stir in all the ground spices: 0.50 teaspoon Kashmiri red chilli powder , a pinch turmeric , 0.50 teaspoon garam masala , 0.50 teaspoon cumin powder , 0.50 teaspoon coriander powder and 0.25 teaspoon fennel powder .
Add the 0.75 cup tomatoes and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.
Transfer the fried potatoes and pour 0.50 cup hot water . Mix well and bring the potatoes to the center of the pan. Taste test and adjust the salt. Cover them with the onion tomato masala.
Cover and cook on a low heat for 5 minutes to 6 minutes so the potatoes absorb the flavors. Make sure you don't overcook the potatoes as they can easily turn mushy.
Turn off the heat and garnish with a handful coriander leaves . Serve Bombay potatoes with rice, roti or chapati. You can also mash them slightly and fill your sandwiches and wraps.
View Cooklang Source
---
title: Bombay Potatoes
description: "Crispy fried potatoes in a spiced onion-tomato masala, a classic Indian side dish."
servings: 4
time: 45 minutes
tags: [indian, vegetarian, side, potatoes, spicy]
cuisine: Indian
difficulty: medium
---
== Boil Potatoes ==
Wash the @potatoes{500%grams} well under running water. If you want to keep the skin on, brush the potatoes well and rinse, else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes. If using whole baby potatoes, poke them with a fork or pick.
Add to a #pot{} with @water{3%cups}, @salt{1%teaspoon} and @turmeric{a pinch} (optional). Optionally you may add @garam masala{a pinch} and a little @red chilli powder{a pinch} too to flavor up your aloo.
Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the @onions{1%cup}, @tomatoes{3/4%cup}, @ginger{1%teaspoon}, @garlic{1%teaspoon} and @green chilli{1}.
> It is very important to add salt to the pot of water while boiling the potatoes else they taste bland. To the pot, if you want you can also add turmeric, red chilli powder and garam masala for heat and flavor. Note: Turmeric stains your pot.
== Make Bombay Potatoes ==
Pour @oil{2%tablespoons} into a hot #pan{}. When the oil is hot enough, add the potatoes and fry them until golden and crisp. Remove them to a plate.
Pour another @oil{1%tablespoon} to the pan and add @mustard seeds{1/4%teaspoon} and @cumin seeds{1/2%teaspoon}. When the seeds begin to splutter, stir in the @curry leaves{1%sprig}.
Add the @onions{1%cup}, @salt{1/4%teaspoon} and @green chilli{1}. Saute on a medium high heat until they turn golden.
Lower the heat. Add the @ginger{1%teaspoon} and @garlic{1%teaspoon} and saute for ~{1%minute}. Stir in all the ground spices: @Kashmiri red chilli powder{1/2%teaspoon}, @turmeric{a pinch}, @garam masala{1/2%teaspoon}, @cumin powder{1/2%teaspoon}, @coriander powder{1/2%teaspoon} and @fennel powder{1/4%teaspoon}.
Add the @tomatoes{3/4%cup} and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.
Transfer the fried potatoes and pour @hot water{1/2%cup}. Mix well and bring the potatoes to the center of the pan. Taste test and adjust the salt. Cover them with the onion tomato masala.
Cover and cook on a low heat for ~{5%minutes} to ~{6%minutes} so the potatoes absorb the flavors. Make sure you don't overcook the potatoes as they can easily turn mushy.
Turn off the heat and garnish with @coriander leaves{a handful}. Serve Bombay potatoes with rice, roti or chapati. You can also mash them slightly and fill your sandwiches and wraps.
> To make yellow Bombay Potatoes, boil the potatoes in turmeric and salt. Leave out the red chilli powder, coriander and cumin powder. Double the green chilies for heat.
> To make red Bombay potatoes, use red chilli powder and cut down the other spices.