Bombay Aloo Recipe

Try it as a side dish as a potato curry or as a really tasty snack. Simmer in boiling water for 10-15 minutes with 1 tsp salt and 1 tsp turmeric until the chunks are still a little firm in the middle.

Easy Bombay Aloo Bombay Potatoes Recipe Indian Side Dishes Bombay Potatoes Recipes

Fry onion until soft add ginger garlic paste and continue to cook until onion starts browning.

Bombay aloo recipe. Fry the ginger for about a minute put to one side. Add the potatoes to the hot oil and fry until they just start to colour. Heat oil in a pan over medium heat and fry mustard for few seconds.

Tune in to my weekly StayHome and cook along WithMe live stream on Friday at 1815 BST and check out my other cook-along videos httpsbitlyHariCookWi. Whats best about this Bombay aloo recipe is that it uses an inexpensive ingredient which is the humble potato. Pop them over a high heat and bring to the boil.

Fry the cumin and mustard seeds until they start to pop put to one side. 20 minutes or until just tender but not falling apart. Its a restaurant-style dish that you can easily make at home from scratch.

When they become fragrant stir in the onion and fry for about 3 minutes until soft and translucent. Heat the ghee or oil in a pan over a medium-high heat then add the cumin seeds. Heat the oil in a large pan Add the onion and cook on a low heat until the onions are soft Add the mustard seeds cumin seeds salt pepper garlic and ginger paste and cook on a high heat for one minute ensuring the seeds dont burn Now add the spices.

However this Bombay aloo dish is much more than just an Indian curry recipe. Bombay Masala Sandwich Aloo Masala Sandwich Aloo Toast Recipe Easy Breakfast Instant RecipeGet the breakfast ready for your family in just 15 minutes. Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.

Stir in the garlic and ginger paste and enjoy that garlicky aroma. Its a flavourful potato dish thats easily prepared in under 30 minutes. Make Jeera Aloo aka Bombay Potatoes Once the potatoes are done boiling remove from heat using a colander or slotted spoon.

Add the chillies mustard seeds ground coriander turmeric cumin and garam masala to. Make the Bombay potatoes Heat the oil in a medium skillet over medium low heat. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked.

To make the Bombay Aloo In a large pan of boiling water add your potatoes and turmeric. Bombay aloo is a simple dry Indian potato curry. Heat the vegetable oil in a frypan.

Melt the ghee over medium heat in a large pan or wok. Drain and allow to cool. Slightly reduce the heat.

Add the garlic and ginger purees and. Rinse the potato cubes 2 Medium Potatoes peeled diced into 1 cubes in cold water until it runs clear then place them into a medium saucepan and cover with cold water. Toss in the sliced onions and fry until nicely browned and transparent.

You can add extra whole spices to the water for added flavour. Add the onions and a large pinch of salt and fry for 15 mins or until the onions are golden and sticky. Firstly to pre-cook the potato peel and chop into generous chunks.

Once boiling reduce to a gentle boil and cook for around 5-8 mins until just tender. Put the potatoes in a large pan and cover with cold salted water. Fry the onion until opaque not quite soft then add the turmeric mango powder chili powder and cook together for 2 minutes.

Drain and allow the potatoes to steam dry a little in the colander for a few minutes. Chilli powder turmeric coriander and cumin powder and cook on a high heat for one minute. This firms them up so they dont.

Rinse the potatoes under cold water to stop them from further cooking and peel. Tune in to my weekly StayHome and cook along WithMe live stream on Friday at 1815 BST and check out my other cook-along videos httpsbitlyHariCookWi.

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