I usually make this dry potato curry called Bombay Aloo whenever I make Gujarati pudlas. We are making pudlas and Bombay Aloo in my cookery class next week and looking through my blog, I realised that I never shared this recipe in my blog. So here is my easy to follow – my version of Bombay Aloo recipe. Pictures of the food cooked during my cookery lesson will be posted on my facebook page – ” Cook at home with Mina”
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 .
How do you serve your Bombay aloo?
