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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
