Description
These heavenly spiced Bombay potatoes (also called Bombay aloo or aloo Bombay) are firm on the outside and soft on the inside and flavored with the perfect combination of Indian spices, making them the perfect side dish for any Indian meal.
Ingredients
Scale
- 6 medium potatoes (peeled)
- 1 tsp powdered turmeric
- 1 tsp coarse sea salt
- 1 medium onion (chopped)
- 1 clove of fresh garlic (crushed)
- 1 tsp of fresh ginger (grated)
- 1 tsp of curry powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp cilantro seeds
- 2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/4 cup fresh cilantro
- Salt and black pepper to taste
- Olive oil
Instructions
- Preheat oven to 400°F (200° C).
- Cut the potatoes into small cubes.
- Put the potatoes in a large pot with coarse sea salt and turmeric. Add enough water to cover the potatoes by an inch.
- Bring the water to a boil, then reduce heat and leave to simmer for 5 minutes.
Meanwhile add a tablespoon of olive oil to a medium sized casserole. - Add the onion and cook for 3 minutes.
- Add the garlic, ginger, a pinch of salt and the rest of the spices. Cook for a minute.
- Pour a ladle full of water used to cook the potatoes into the casserole.
- Strain the potatoes and add them to the casserole.
- Mix and bake in the oven for 30 minutes. Remove from the oven.
- Top with fresh cilantro and ground black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: Indian
