Potatoes are one vegetable we always have in our cupboard and it’s such a versatile vegetable as you can cook it on it’s own or add it to other vegetables. This dry potato curry called Bombay Aloo is perfect for topping up the Gujarati pudlas I make. You can also add different chutneys and sauces to jazz up this curry and have it with plain chappatis.
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 chilies 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 .
You may wish to try other potato recipes from my blog:
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