Bombay Aloo
Author: 1CAmgXcsIo4
Bombay potato is a classic and very easy potato dish just bursting with flavours.
  • 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
  1. 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.
  2. 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.
  3. Add the potatoes and 1 tbsp of water. Cover and cook gently for about 10 minutes until the potatoes are tender. Serve.
Calories: 452 Fat: 29.1 Sugar: 4.2 Fiber: 6.7 Protein: 5.8 Cholesterol: 0.0
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.
Recipe by Titli's Busy Kitchen at