Bombay Aloo

Bombay potato is a classic and very easy potato dish just bursting with flavours.

Nutrition Facts

Servings: 2

Amount Per Serving % Daily Value*

Calories 452 22%

Calories from Fat 261

Total Fat 29.1g 44%

Saturated Fat 4.1g 20%

Unsaturated Fat 24.8g

Trans Fat 0.0g

Total Carbohydrate 46.4g 15%

Dietary Fibre 6.7g 26%

Sugars 4.2g

Protein 5.8g 11%

Cholesterol 0.0mgs 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

450 g (1 lb) potatoes, peeled and cut into 1″ (2 cm) cubes
1 onions, finely chopped
2 green chillies, finely chopped
½ cup fresh coriander, chopped
6-8 curry leaves
2 dried red chillies
1 tsp of turmeric
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp kalonji seeds
½ tsp fennel seeds
4 tbsp ghee or vegetable oil

Instructions

Boil the potatoes in water with a little salt and half the turmeric for 5 minutes. Drain the potatoes – they should still be slightly crisp.
Heat the ghee in a pan over a medium heat. Add the remaining ingredients (except the potatoes) to the pan and stir-fry for 5 minutes or until the onions have become soft.
Add the potatoes and 1 tbsp of water. Cover and cook gently for about 10 minutes until the potatoes are tender. Serve.

Titli’s Tips

Bombay aloo makes a great side dish for a curry. If you are using small potatoes it’s better to just scrub the potatoes and leave the skins on for extra flavour.