Bombay aloo (aka Bombay potatoes)

bombay potatoes

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 6 medium waxy potatoes, cut into bite-sized pieces (you can peel these if you want to, but we leave the skin on)
 1 ½ tsp salt
 1 tsp turmeric
 3 tbsp vegetable oil
 2 tsp black mustard seed (or mustard seed powder)
 1 tsp curry powder
 1 tsp garam masala
 1 small red onion sliced
 5 tomatoes cut into quarters
 1 pinch fresh coriander

1

Preheat the oven to 200 degrees Celcius. Place the cut potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.

2

Mix the oil, mustard seed, curry powder, garam masala, and remaining salt in a small bowl and then add to the potatoes and mix properly to make sure all of the potatoes are covered.

3

Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 20 to 40 minutes, flipping the potatoes once half-way through.

4

During the last 15 minutes, sprinkle over the sliced red onion and quartered tomatoes and put back into the oven to continue cooking

5

Remove from oven once the potatoes are fork-tender. Serve hot and sprinkle with the chopped fresh coriander.

Ingredients

 6 medium waxy potatoes, cut into bite-sized pieces (you can peel these if you want to, but we leave the skin on)
 1 ½ tsp salt
 1 tsp turmeric
 3 tbsp vegetable oil
 2 tsp black mustard seed (or mustard seed powder)
 1 tsp curry powder
 1 tsp garam masala
 1 small red onion sliced
 5 tomatoes cut into quarters
 1 pinch fresh coriander

Directions

1

Preheat the oven to 200 degrees Celcius. Place the cut potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.

2

Mix the oil, mustard seed, curry powder, garam masala, and remaining salt in a small bowl and then add to the potatoes and mix properly to make sure all of the potatoes are covered.

3

Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 20 to 40 minutes, flipping the potatoes once half-way through.

4

During the last 15 minutes, sprinkle over the sliced red onion and quartered tomatoes and put back into the oven to continue cooking

5

Remove from oven once the potatoes are fork-tender. Serve hot and sprinkle with the chopped fresh coriander.

Bombay aloo (aka Bombay potatoes)