Bombay Aloo
Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.
Ingredients
- 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
Instructions
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket