Bombay potatoes, also known as Bombay aloo, are a popular Indian side dish that combine the earthy richness of potatoes with a vibrant mix of spices. This dish captures the essence of Indian street food, offering a tantalising balance of heat, and depth of flavour. Often served alongside other Curries, Bombay potatoes are easy to prepare.

Ingredients (Serves 4)

• 800g Potatoes, cut into 1 inch cubes
• 3 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 dry Kashmiri Chillies
• 1 Onion, diced
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tbsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Kashmiri Chilli Powder
• 1 - 2 tsp Salt
• 200g Plum Tomatoes (from a tin), pureed
• 200 ml Water
• 2 Green Chillies, pierced

Instructions

1. Boil the Potatoes for 8 minutes, then drain and set aside.
2. Heat the Oil in a large pot over medium heat.
3. Once hot, add the Mustard Seeds, Cumin Seeds and Kashmiri Chilli Powder.
4. Once they begin to sizzle, add the Onions and cook till golden brown.
5. Stir in Ginger, Garlic, Garam Masala, Turmeric Powder and Kashmiri Chilli Powder. Saute for 1-2 minutes.
6. Pour in the Tomatoes, Water and add the Potatoes.
7. Bring to a simmer and then cover and cook for 25 minutes.
8. Top with Green Chillies.

How to Serve

Serve with Chapatti or Rice or serve as a side with grilled Meats, other Curries or Rice dishes.

Roohts Products Used

• Kashmiri Chilli Powder
• Himalayan Salt
• Masala Dabba Spice Tin - Cumin Seeds, Turmeric Powder