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