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Bombay Aloo

Hari Ghotra
Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Indian


  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 5 curry leaves
  • 1 onion sliced
  • 2 green chillies finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp red chilli powder optional
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 potatoes cut into chunks
  • 1 tsp garam masala
  • Handful fresh coriander finely chopped


  • Heat the oil in a pan and add the mustard seeds and curry leaves.
  • Once the mustard seeds splutter stir in the onions and cook until they turn a light golden brown colour.
  • Place the coriander and cumin seeds into a pestle and mortar and pound to a powder. Add this, the turmeric, green chillies and chilli powder to the onions.
  • After a minute the spices will become fragrant, stir in the potatoes and salt then cook for about 5 minutes.
  • Reduce the heat and stir in a splash of water. Place the lid on the pan and leave to steam for about 15-20 minutes until the potatoes are soft.
  • Remove from the heat and finish with one teaspoon garam masala and a handful of fresh coriander.


This recipe is sponsored by Mediterranean Supermarket 
Keyword indian, indian curry