Bombay Aloo
Bombay aloo – also called Bombay potatoes is a popular dry dish prepared with boiled baby potatoes, flavoured with a tomato-based sauce and aromatic spices. This naturally vegan, gluten-free and nut-free Indian spiced potato dish is super easy to make with minimal ingredients and prep time. One of the best Indian potato recipes that comes together in under 30 minutes and makes a perfect side dish, appetiser, or a great dish to serve your guest at a party.
Servings: 2
Calories: 403kcal
Ingredients
1 Cup = 250 ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Oil
- 1 Teaspoon Mustard
- 88 gms (or) ½ cup (or) 1 small Onion peeled and chopped
- 1 Teaspoon Ginger Garlic paste
- 200 gms (or) 1 cup (or) 3 medium tomatoes Tomato puree
- ¼ Teaspoon Turmeric
- 1 Teaspoon Chilli powder
- ½ Teaspoon Coriander powder (Ground coriander)
- ½ Teaspoon Cumin powder (Ground cumin)
- Salt as required
- 548 gms (or) 1.5 cups Baby Potatoes boiled
- handful Coriander leaves chopped
Instructions
- Heat oil in a pan over medium-low heat. Once oil is hot, add mustard and sauté for few seconds.2 Tablespoons Oil, 1 Teaspoon Mustard
- Put onion and fry for 3-4 mins until soft and translucent.88 gms (or) ½ cup (or) 1 small Onion
- Mix in ginger garlic paste and cook for 5-6 minutes stirring regularly until onion starts browning.1 Teaspoon Ginger Garlic paste
- Now add dry spices – turmeric, chilli powder, coriander and cumin powder, garam masala, salt and mix well. Fry for few seconds until raw aroma vanishes.¼ Teaspoon Turmeric, 1 Teaspoon Chilli powder, ½ Teaspoon Coriander powder (Ground coriander), ½ Teaspoon Cumin powder (Ground cumin), Salt
- Pour tomato puree, slightly increase the flame and cook for 5 minutes until all the moisture is evaporated and the sauce turns slightly darker and almost dry. Keep stirring regularly to avoid the sauce from sticking to the base of the pan.200 gms (or) 1 cup (or) 3 medium tomatoes Tomato puree
- Reduce flame slightly, add boiled baby potatoes, coriander and gently but thoroughly mix until well coated.548 gms (or) 1.5 cups Baby Potatoes, handful Coriander leaves
- Serve piping hot bombay potatoes with any flavoured rice or with just plain rice and dal.
Notes
Cook tomato puree and spices just until it reaches your desired consistency. We prefer it to be dry so I had to cook a bit longer. You could cut down cooking time to get semi dry consistency.
Adjust spices to your taste.
I've used pre made ginger garlic paste in this recipe. You can substitute it with fresh ones.
You could substitute fresh homemade tomato puree with tinned puree. However, be careful while adding salt as many tinned products contain salt in it. Check the label for salt content.
Nutrition
Calories: 403kcal | Carbohydrates: 62g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 93mg | Potassium: 1702mg | Fiber: 9g | Sugar: 9g | Vitamin A: 825IU | Vitamin C: 68mg | Calcium: 75mg | Iron: 5mg
