Bombay Aloo Recipe

Name: Spice Fusion Takeaways Bombay Aloo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg medium Yukon gold or red potatoes; 3 tbs vegetable oil; 1 tsp mustard seeds (black or brown); 1 tsp cumin seeds; 0.25 tsp asafoetida (hing); 1 medium yellow or white onion; 1 tbs fresh ginger; 3 clove garlic; 1 to taste green chilies; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp red chili powder (or cayenne); 0.5 tsp garam masala; 1 medium tomato (or tomato paste); 120 ml water; 1.5 tsp salt; 1 tbs fresh lemon juice; 2 tbs fresh cilantro (coriander leaves)

Inspired by Spice Fusion Takeaway

Time45m

Serves4

Make Bombay Aloo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & base

2.2 lb (1 kg) medium Yukon gold or red potatoes

3 tbs Tuscany sunflower oil

1 tsp mustard seeds (black or brown)

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

Aromatics & spices

1 medium yellow or white onion

1 tbs fresh ginger

3 clove Garlic

1 to taste green chilies

1 tsp Ground turmeric

2 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp red chili powder (or cayenne)

1/2 tsp Garam masala

1 medium tomato (or tomato paste)

Finishing & garnish

1/2 cup (120 ml) water

1 1/2 tsp Celtic sea salt

1 tbs fresh lemon juice

2 tbs fresh cilantro (coriander leaves)

Method

Potatoes & base

prepare potatoes

Wash and peel the potatoes if you prefer (skins left on are fine). Cut into 1-inch (2.5 cm) cubes so they cook evenly.

Parboil the potatoes: place cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and set aside.

Heat 2 tablespoons vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat. Once hot, add mustard seeds and cumin seeds. When the mustard seeds begin to pop (10–20 seconds), add asafoetida and stir for 5 seconds.

Aromatics & spices

Add the remaining 1 tablespoon oil to the pan if it looks dry. Add the chopped onion and sauté over medium heat for 6–8 minutes until soft and beginning to brown at the edges.

Add minced garlic, grated ginger, and thinly sliced green chili. Cook 1–2 minutes until fragrant, stirring so garlic does not burn.

Stir in ground turmeric, ground coriander, ground cumin, red chili powder, and salt. Toast the spices with the aromatics for about 30–45 seconds to bloom their flavors.

Chop the tomato (or use 1 teaspoon tomato paste diluted in 2 tablespoons water). Add the tomato to the pan and cook 3–4 minutes until it softens and breaks down into a saucy consistency.

Combine & finish

Add the parboiled, drained potatoes to the skillet. Gently stir to coat the potatoes in the spiced onion-tomato mixture. Be careful not to break the potatoes.

Pour in 120 ml (about 1/2 cup) water, cover the pan, reduce heat to medium-low and simmer 6–8 minutes so the potatoes finish cooking and absorb the flavors. Check once and gently toss to prevent sticking.

Remove the lid and increase heat to medium-high for 2–3 minutes to evaporate excess liquid and allow the potatoes to get a little crisp at the edges, stirring occasionally.

Sprinkle garam masala over the potatoes, stir gently, then turn off heat. Squeeze 1 tablespoon fresh lemon juice and fold in chopped cilantro.

Taste and adjust seasoning with additional salt or lemon if needed. Serve hot.