Bombay Aloo

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Bombay Aloo

This is by far one of my favourite simplest and tastiest curries ever! It is so versatile that I vary mine by sometimes including onions and sometimes leaving them out. Recently, I’ve started to add mustard seeds which give it a beautiful nutty taste and make the potatoes look good too! What is great is that you can make this delightful potato dish with just a dash of olive oil!

Bombay Aloo

Recipe Type: Main/Starter
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
One of my favourite and most simple curries is Bombay Aloo made with a little olive oil, a few herbs and spices and a generous handful of fresh coriander! Served with roti, this simple dish will leave you wanting more!

300g potatoes, peeled and cubed
one small onion finely chopped
1-2 tbsp olive oil
1 tsp garlic and ginger paste
1/2 tsp salt
1/2 tsp mustard seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp coarse black pepper
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp coriander cumin powder (dhania jeera)
1/3 tin of plum tomatoes liquidised
Handful of fresh chopped coriander
2 fresh green chillies slit lengthways


Heat the oil in a large pan
Add the onion and cook on a low heat until the onions are soft
Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and cook on a high heat for one minute ensuring the seeds don’t burn
Now add the spices: chilli powder, turmeric, coriander and cumin powder and cook on a high heat for one minute
Add the liquidised tomato and cook on a low heat for 3 minutes
Add the potatoes and 1/2 cup of water and simmer until potatoes are cooked
Switch off the heat, add the green chillies and chopped coriander
Serve with hot chapatti


Add a little bit fo fresh lemon juice for a tangy twist!

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One comment

  1. Sonal said on May 2, 2013 Reply

    Wow it’s really nice i like it thnx 2 share with us this receipe

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