Bombay Potatoes (Bombay Aloo)
This dish is a flavorful and popular Indian street food. It features potatoes cooked in a spicy and tangy onion-tomato gravy.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
* 1 lb baby potatoes, peeled and halved
* 2 large onions, chopped
* 2 cloves garlic, minced
* 1-inch piece ginger, minced
* 1 large tomato, chopped
* 1 green chili, finely chopped (optional)
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon cumin powder
* 1/4 teaspoon garam masala
* 1/4 cup chopped cilantro, plus more for garnish
* 2 tablespoons vegetable oil
* Salt to taste
* 1 tablespoon lemon juice (optional)
Instructions:
* Boil the Potatoes: In a pot of boiling salted water, cook the potatoes until tender but not falling apart. Drain and set aside.
* Make the Gravy: Heat the oil in a large pan over medium heat. Add the onions and cook until softened and golden brown.
* Add Spices: Add the garlic, ginger, and green chili (if using). Cook for a minute until fragrant.
* Add Tomatoes: Add the chopped tomatoes and cook until they soften and release their juices.
* Spice Blend: Add the red chili powder, turmeric powder, cumin powder, and garam masala. Cook for a minute, stirring constantly.
* Add Potatoes: Add the boiled potatoes to the pan and gently stir to coat them with the gravy.
* Simmer: Cover the pan and simmer for 5-7 minutes, or until the potatoes are well coated with the gravy and the flavors have melded.
* Finish and Serve: Stir in the chopped cilantro and lemon juice (if using). Season with salt to taste. Serve hot with roti, naan, or rice.
Tips:
* For a spicier dish, add more red chili powder.
* You can add a pinch of garam masala while boiling the potatoes for extra flavor.
* To make the gravy richer, you can add a spoonful of cream or cashew paste.
* Garnish with fresh cilantro and a squeeze of lemon for a tangy finish.
Enjoy your delicious Bombay Potatoes!
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