Course: Main Course
Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins.
- Baby Potatoes – 600-700 grams or around 25 pieces (boiled, peeled and pricked with a toothpick or a fork)
- Tomato – 2 medium (cut into 1 inch cubes)
- Onion – 2 medium (sliced)
- Minced Garlic – 2 tbsp
- Slit Green Chilies – 6 (or as per taste)
- Lemon Juice – 1 tbsp
- Cumin Seeds – 1/2 tsp
- Fennel Seeds – 1/2 tsp
- Black Mustard Seeds – 1/2 tsp
- Nigella Seeds (Kalonji) – 1/2 tsp
- Fenugreek Seeds – 1/4 tsp
- Cumin Powder – 1 tsp
- Coriander Powder – 2 tbsp
- Kashmiri Red Chili Powder – 2 tsp
- Turmeric Powder – 1 tsp
- Water – 1 1/4 cup
- Mustard Oil – 2 tbsp
- Chopped Coriander leaves for garnishing
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Bombay Aloo:
- Heat mustard oil in a kadai or a pan, let it smoke for a min then turn the flame to low and add a pinch of salt, it helps in removing the mustard oil aroma
- Add cumin seeds, fennel seeds, black mustard seeds, nigella seeds and fenugreek seeds. Let it splutter
- Add minced garlic, saute until fragrant
- Add sliced onions, saute until golden brown
- Add cumin powder, coriander powder, kashmiri red chili powder and turmeric powder. Mix and saute for a few seconds. Add 1/4 cup water to prevent the masala from burning up, cook for a min
- Add tomatoes, green chilies and salt. Mix and cook for 1-2 mins
- Add potatoes and lemon juice. Mix and cook covered for 3-4 mins on medium flame, stirring occasionally
- Add 1 cup water. Mix and bring it to boil. Cook covered for 5-6 mins on low-medium flame, stirring occasionally. If there’s excess water, cook uncovered until you’ve the desired consistency
- Turn off the flame and add coriander leaves. Mix and your Bombay Aloo is ready. Enjoy with a phulka or paratha!!!