Bombay aloo, better known as Bombay potatoes, is one of those Indian potato recipes that you order in restaurants. Why not recreate it at home? Super easy. Super delicious!
Wash the unpeeled baby potatoes. In a pot of water, add 1 tsp of salt and the baby potatoes (uncut). Bring to a boil and let it cook for about 20 minutes or until ¾ cooked. Remove, peel and set aside.
Remove the leaves from the stalk of the curry leaves. Just hold the stem in one hand. With your other hand, push the leaves form the bottom to the top and they will all come off quickly.
In a large fry pan, heat up 2 tbsp of oil. Then add all the seeds; black mustard, cumin, and coriander. Toss until it starts to crackle.
Add the sliced red onion and the curry leaves. And fry until onions are translucent.
Add 2 dry red chillies, minced garlic and grated ginger. Fry until aromatic.
Time to add the powdered spices; turmeric, red chilli and garam masala. Continue to fry for about 3 minutes.
If the mixture seems very dry, add 1 tbsp of water at a time until you get the consistency you need. You’re not creating a sauce, so don’t overdo the water.
Add the potatoes, ½ tsp salt and toss well.
Garnish with chopped coriander and serve.
Notes
If you don't use baby potatoes, you can use 3-4 large potatoes and cut them into halves or quarters after boiling them. Be sure to leave the skin on when boiling too so that it doesn’t absorb too much water. Just peel after they are cooked.
Tomatoes are also a popular addition to this Bombay aloo side dish. You can cut them up into small pieces or wedges and add to the cooking process when adding the potatoes to the sauce.
If you love Asafoetida, you are more than welcome to add some to this Indian side dish. About ¼ of a tsp will suffice.
To reduce the spiciness of this dish, don’t add the dry red chillies. On the other hand, if you want to increase the spiciness of the dish, add fresh chillies.