Bombay Potatoes 💥
(Aloo masala)
An easy recipe of the much loved BOMBAY POTATOES! A spicy masala coated, melt in your mouth, potato dish! You’ll forget about your local takeaway after trying these!!!! 🥔
AD | I’ve cooked this in my @progress_cookshop 28cm stir-fry pan from their recycled aluminium range which is exclusive for @tescofood
Recipe below ⬇️. Best served with naan, paratha or roti!
Ingredients
700g new/baby Potatoes, peeled and cut into chunks
2 tbsp Oil or ghee
1 Large onion, finely diced
4 Garlic cloves, minced or finely grated
1/2 inch piece Ginger, finely grated
2 Tomatoes, cut in quarters
1 Green chilli, finely sliced
1 tsp Brown mustard seeds
1 tsp Salt, or to taste
1 tsp Garam masala
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Kashmiri red chilli powder
1/2 tsp Turmeric powder
1/2 cup Water
Fresh coriander, finely chopped
Method
Step 1 – In a pan, on medium/low heat, add the oil, once hot, add the brown mustard seeds, and fry until they start spluttering. Now add the onion and fry till slightly brown. Add the garlic and ginger, sauté till fragrant. Next add all the dry spices and sauté for a further minute.
Step 2 – Now add the green chillies and tomatoes, fry until the tomatoes have softened. Next, add the potatoes, stir well into the masala, and stir fry for 5 minutes. Add the water, and stir. Cover and cook for 20 minutes or until the potatoes have softened but are still slightly firm. Do not over cook, it’ll turn to mush!)
Step 3 – Remove from the heat and top
generously with fresh coriander! Enjoy!
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