Bombay Potatoes (Bombay Aloo)
Tender potato pieces with lightly golden edges, coated in an onion and tomato masala with mustard seeds, cumin, chilli, tamarind and garam masala. Serve these Bombay potatoes as a curry house side dish.
Ingredients
- 750 g small waxy or all-purpose potatoes cut into even 3cm pieces
- 1 teaspoon fine salt for the cooking water plus more to taste
- 2 tablespoons rapeseed oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds optional
- 1 dried Kashmiri chilli broken in half
- 1 medium onion approximately 150g, finely sliced
- 2 garlic cloves finely grated
- 1 green chilli finely chopped
- 1 1/2 teaspoons curry house mixed powder or medium curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Kashmiri chilli powder or to taste
- 1/4 teaspoon ground turmeric
- 200 g tinned chopped tomatoes
- 150 ml freshly boiled water plus more if needed
- 1 teaspoon tamarind paste
- 1/2 teaspoon garam masala
- 3 tablespoons finely chopped fresh coriander
- 1/2 lime cut into wedges, to serve
Instructions
- Cover the potatoes with cold water, add the salt and boil gently for 7 to 10 minutes until almost tender. Drain and steam dry for 5 minutes.
- Fry the potatoes in 1 tablespoon oil for 6 to 8 minutes until lightly golden, then transfer them to a plate.
- Add the remaining oil, mustard seeds, cumin seeds and optional fenugreek. When the mustard seeds pop, add the dried chilli and fry for 20 seconds.
- Add the onion and cook for 7 to 9 minutes until lightly golden. Stir in the garlic and green chilli for 45 seconds.
- Add the mixed powder, ground coriander, chilli powder and turmeric. Stir briefly, then add the tomatoes and 50ml hot water. Cook for 5 minutes.
- Mix the tamarind with the remaining 100ml water. Return the potatoes to the pan, add the tamarind water, cover and cook for 6 to 8 minutes.
- Uncover and reduce until the potatoes are tender and the masala clings to them.
- Stir in the garam masala and most of the coriander. Adjust the seasoning, garnish and serve with lime.
Notes
- Use waxy potatoes for pieces that hold their shape particularly well.
- Pre-cooked curry house potatoes can be substituted for the parboiled potatoes.
- Reduce the sauce uncovered for a drier finish.
- Add hot water gradually if the masala becomes dry before the potatoes are tender.
- Refrigerate leftovers and use within three days.
- Frozen potatoes may have a softer texture after reheating.
Nutrition
Calories: 253kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 710mgPotassium: 1022mgFiber: 7gSugar: 6gVitamin A: 280IUVitamin C: 64mgCalcium: 64mgIron: 3mg
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