Bombay Potato / Bombay Aloo (From Scratch / Base Free)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoon Vegetable Oil
- • 1 teaspoon Yellow Mustard Seeds
- • 1/2 teaspoon Black Mustard Seeds
- • 1 medium sliced Brown/White Onion
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Sugar
- • 2 large cloves Grated Garlic
- • 1/2 teaspoon Fennel (seeds)
- • 1 teaspoon Mix Powder / Curry Powder
- • 1/2 teaspoon Coriander Powder
- • 1.5 teaspoon Cumin Seeds
- • 1 teaspoon Turmeric Powder
- • 1 tablespoon diluted with 1 tablespoon of water Tomato Paste
- • 400g cut into chunks and part boiled Potato
- • 1/2 cup Fresh/Chopped Coriander
- • 350ml Water
Preparation Steps
Peel the potatoes and cut them into large bite size chunks. Boil until beginning to soften but not so much that they turn to mush. (approximately 10-15 minutes depending on the size and potato)
Heat the oil and fry the mustard seeds until they start to pop. As soon as they do add the onion and cook for around 5 minutes to soften stirring occasionally so they don't burn.
Add the fenugreek leaves, salt, sugar, garlic, fennel seeds, madras powder, coriander powder, cumin seeds, turmeric powder and tomato paste and cook for 1 minute stirring frequently. If it gets too dry add a little water to keep it from burning.
Add the potatoes and stir through
Add the chopped coriander and water and allow to reduce to the consistency you require (approximately 5-10 mins). Check the potato is as firm as soft as you like it.