Bombay aloo recipe
Gently spiced rather than hot-hot, this popular Indian side dish goes particularly well with chicken and vegetable curries.
See method- Serves 4 (as a side)
- 10 mins to prepare and 25 mins to cook
- 177 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 500g (1lb) potatoes, cut into large chunks
- vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp fenugreek seeds
- pinch salt
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp ghee
- bunch fresh coriander, chopped
- 1 lemon
- natural yoghurt, to serve
- 1 red chilli, finely sliced, to serve
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Shop ingredientsEach serving contains
- Energy
- 740kJ 177.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 24.3gProtein 5.6gFibre 4.5g
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Method
- Put the potatoes in a large pan and cover with cold salted water. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow the potatoes to steam dry a little in the colander for a few minutes.
- Add a little oil to a frying pan set over a medium heat and sauté the onion and garlic for 3-4 minutes to soften. Add the spices and continue to fry for another minute.
- Add the ghee and the cooked potatoes to the pan and fry over a high heat, stirring occasionally (being careful not to break up the potatoes too much) for 5 minutes. The potatoes should be evenly spiced and a little floury on the outside.
- In the final minute of cooking, add the chopped coriander and a squeeze of lemon juice to the Bombay potatoes.
- Serve with a little yoghurt and some freshly sliced chilli, if you like.
- See more Potato recipes
