I usually make this dry potato curry called Bombay Aloo whenever I make Gujarati pudlas. This curry is dry so that it’s easy to add between my pudlas. You can different chutneys and sauces to jazz up this curry.
Ingredients for Bombay Aloo for 2 servings
- 2-3 medium potatoes
- 2-3 green chilies
- 2 tbls sunflower oil
- 1 tsp cumin seeds
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tbl lemon juice
- Handful of coriander
Method:
- Cut the potatoes into very small cubes and wash them to remove the starch.
2. Heat the oil and add the cumin seeds. One the cumin gets dark, add the potatoes to the oil. Stir the potatoes so that the oil coats them. Slice the green chillies and add them to the potatoes.
3. Add the salt, turmeric, chili powder and cook on medium until they often.
4. Once the potatoes have cooked, add the lemon juice and coriander.
5. The Bombay Aloo is ready to be eaten with the vegetable pancakes called pudlas .
Have you tried my Mathura ke Aloo recipe? This curry is great with any rice.
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