Bombay Aloo
Traditionally eaten as a perfect side dish with Kari Kitchri or even delicious on its own with fresh roti. The addition of fish sauce add umami to a wonderful spiced and subtly pungent curry leaves and chilli infused dish.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Indian
- 1 tbsp oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 2 whole green chillies; or can use dried
- 10 curry leaves; ideally fresh but can use dried
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp turmeric powder (haldi/arad)
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp fish sauce (optional but adds extra flavour)
- salt to taste
- coriander leaves chopped for garnish
- 5 medium sized potatoes cut into 1cm cubes
Temper mustard seeds, whole cumin, whole chillis and 10 curry leaves in oil until they start to pop.
Add garlic and ginger paste, turmeric, salt, chilli, coriander and cumin powders. Saute for around 30 seconds until the spices become fragrant.
Add potatoes and mix thoroughly. Cook on medium to high heat to get a crust around some of the edges of the potatoes.
Add fish sauce mixed with a couple of tablespoons of water. Lower heat until the potatoes are cooked through.
Garnish with chopped coriander and green chillies (if you're feeling like Momma HF).