Bombay Potatoes
Monika Gyenes
2
10 minutes
20 minutes
Indian
Side dish
Bombay potatoes recipe for making traditional Bombay aloo, this easy dish of crispy spiced potatoes is a quick vegan main or an authentic side for curries. Feel yourself transported to a continent away by a meal that encapsulates all that is great about Indian cuisine.
Ingredients
- 4 medium sized potatoes, peeled and diced
- 2 tbsp mustard seed oil
- 1 tbsp smoked paprika
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- chopped coriander
- half cup of water
- salt
- freshly cracked black pepper
Directions
- Heat the mustard seed oil in a medium-sized pan, then add the cumin seeds until they sizzle.
- Toss in the diced potatoes together with the turmeric powder. Stir thoroughly so that the turmeric coats the spuds evenly, then cook until they turn golden brown.
- Add half a cup of water and then cover the pan. Cook until the potatoes have softened.
- Remove the lid and add the chopped coriander. Cook until all the water evaporates, then sprinkle with the smoked paprika and season with salt and black pepper to taste.
