Do you need a side dish that is ready in a snap and a perfect show stopper to complete any meal?
Well, Bombay Aloo aka Bombay Potatoes is one of the best vegetarian/vegan side dishes that never fails to impress. Displaying a dazzling array of flavours this vegetarian side dish can outshine any entree. Serve flanked along side a salad with chapati, paratha or naan and Bombay Aloo turns into a complete vegetarian/vegan meal.
Bombay Aloo is an Indian curry side dish very popular in the UK. I recently discovered it on my whim to eat out on a Friday night. What I loved about the dish was it's simplicity as well as taste. When I recreated Bombay Aloo in my kitchen, I discovered that it was an optimum recipe for 30 minute dishes provided you have boiled potatoes at hand.
Basically the Bombay Aloo recipe involves boiling the potatoes until almost done. I have used new jersey potatoes but you can use any potatoes with a lesser starch content. The densely packed starch cells in high starch potatoes tend to swell and break when cooked resulting in a dry crumbly texture. So it is always better to use potatoes that are less starchy for this recipe.
So you boil the potatoes, prepare masala separately and then toss the quartered potatoes into the cooked masala paste. Simple as that!The masala paste is also pretty straightforward, it consists of basic Pakistani, Indian spices so you don't have to rush to the supermarket to buy a list of complex ingredients.
If you are always in search of a variety of tasty and easy potatoes recipes do check out Kashmiri Dum Aloo and Spicy Hasselback potatoes
IngredientsQuantity
new jersey potatoes1 kg
chopped onion 1 medium
garlic paste1 tsp
curry leaves8-10
asafoetida powder 1/4 tsp
mustard seeds 1 tsp
coriander powder1 tsp
cumin powder1 tsp
turmeric powder1/2 tsp
red chilli powder1 1/2 tsp
saltto taste
vegetable oil5 tbsps
fresh red chilli for garnish (optional)to taste
fresh chopped corianderto taste
Boil the new jersey potatoes in abundant water. Once the potatoes are almost firm cut into quarters. Set aside. It's up to you if you want to remove the peels or not.
Saute onions in vegetable oil until light golden brown in color.
Now add the garlic paste and mustard seeds. Let the mustard seeds crackle and then add in the curry leaves, coriander seed powder and cumin seeds powder.
Add the asafoetida powder, turmeric powder and red chilli powder. Also add in the salt.
You can a splash of water at this stage to prevent the masala from burning. Keep the heat low and add the potatoes. Cook on medium low heat until the potatoes are fully coated with the masala and all the flavours permeate the potatoes.
Finally garnish with fresh coriander leaves and green chillies. Serve with naan, paratha or chapati.
Buon Appetito!
Recipe For Bombay Aloo:
Bombay Alooby Shazia Ijaz August-31-2016Ingredients
- 1 kg new jersey potatoes
- 1 medium chopped onion
- 1 tsp garlic paste
- 8-10 curry leaves
- 1/4 tsp asafeotida powder
- 1 tsp mustard seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- to taste salt
- 5 tbsps vegetable oil
- to taste fresh red chillies for garnish(optional)
- to taste fresh chopped coriander
