Bombay Aloo

Bombay Aloo is a classic flavorsome Indian dish prepared with baby potatoes and spices. It can be relished with Tandoori Roti, Laccha Paratha, Phukla or Poori.

Also try: Shahi Dum Aloo, Achaari Aloo, Tandoori Aloo, Jeera Aloo, Aloo Tamatar or Punjabi Dum Aloo.

Course: Main Course

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins.

Servings: 3-4

Ingredients:

  1. Baby Potatoes – 600-700 grams or around 25 pieces (boiled, peeled and pricked with a toothpick or a fork)
  2. Tomato – 2 medium (cut into 1 inch cubes)
  3. Onion – 2 medium (sliced)
  4. Minced Garlic – 2 tbsp
  5. Slit Green Chilies – 6 (or as per taste)
  6. Lemon Juice – 1 tbsp
  7. Cumin Seeds – 1/2 tsp
  8. Fennel Seeds – 1/2 tsp
  9. Black Mustard Seeds – 1/2 tsp
  10. Nigella Seeds (Kalonji) – 1/2 tsp
  11. Fenugreek Seeds – 1/4 tsp
  12. Cumin Powder – 1 tsp
  13. Coriander Powder – 2 tbsp
  14. Kashmiri Red Chili Powder – 2 tsp
  15. Turmeric Powder – 1 tsp
  16. Water – 1 1/4 cup
  17. Mustard Oil – 2 tbsp
  18. Chopped Coriander leaves for garnishing
  19. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Bombay Aloo:

  1. 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
  2. Add cumin seeds, fennel seeds, black mustard seeds, nigella seeds and fenugreek seeds. Let it splutter
  3. Add minced garlic, saute until fragrant
  4. Add sliced onions, saute until golden brown
  5. 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
  6. Add tomatoes, green chilies and salt. Mix and cook for 1-2 mins
  7. Add potatoes and lemon juice. Mix and cook covered for 3-4 mins on medium flame, stirring occasionally
  8. 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
  9. Turn off the flame and add coriander leaves. Mix and your Bombay Aloo is ready. Enjoy with a phulka or paratha!!!

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