Mamta's Kitchen

Bombay Alu, Potato Bhaji/Sabji 2, Steve's

Aloo Sabji Bombay Style

Steve Lister

Free From GingerFree From TomatoIndianMainSideVeganVegetarian

Bombay Potatoes is one dish that is available in most Indian restaurants in UK. I doubt that it really comes from Bombay, but it tastes quite good. Here is my version of it. Serves 2-3 people as a side dish

Ingredients

  • 2-3 medium-large potatoes (roughly 1 inch dice)

  • Oil for shallow frying

  • 1 onion thinly sliced

  • 1 tsp. cumin seeds

  • 1 tsp. fennel seeds

  • 1 tsp . yellow mustard seeds

  • 1 large garlic clove finely chopped/pureed

  • 1 small handful fresh coriander leaf (chopped)

  • 2 tsp. curry powder*

  • * I make my own curry powder using following, but you could use shop bought curry powder;

  • 1 tsp. fenugreek seeds

  • 1 tsp. cumin seeds

  • 1 tsp. coriander seeds

  • 1 tsp. smoked paprika

  • 1 tsp. dried oregano (yes I know but trust me)

  • 5 green cardamom (without the pod)

  • 1/4 tsp. turmeric

  • 1/4 chilli flakes (you might want to add some more directly into the pan if you want more heat or fresh chillies)

  • Salt and pepper to taste

Instructions

  1. Par boil the potatoes (i.e. cook in boiling water until the point where they have started to soften but long before they turn soft enough to mash).

  2. Drain and allow the steam to dry for a minute or so (you don't want water going in the frying pan).

  3. Heat the oil in frying pan and add the potatoes.

  4. Sprinkle over the whole cumin seeds and fennel seeds.

  5. Move around the pan gently so everything gets coated with seeds.

  6. Add the onions and stir them in.

  7. After this has been cooking for a good few minutes, add the garlic and mix in well.

  8. When everything is cooking nicely, sprinkle over the curry powder. Mix in for a good minute or two stirring gently.

  9. Sprinkle in the chopped fresh coriander.

  10. Serve hot!

Notes

  • As mentioned above, you could tweak the heat of this dish by adding more dried chilli flakes or fresh chillies directly to the pan.

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