Roast Bombay Potatoes Recipe
Bombay potatoes or Bombay aloo are an Indian side dish that provides a wonderful alternative to rice or flatbreads as a side for a curry.
Servings 2 Servings
Calories 402kcal
Ingredients
- 375 g New Potatoes 2 Cups
- 1 teaspoon Salt
- 3 Dried Kashmiri Chilli Peppers
- 1 tablespoon Oil
- 1 Medium Red Onion 1 Cup
- 2 Medium Tomatoes 250g
- 3 Garlic Cloves
- ⅛ teaspoon Asafoetida
- 8 Curry Leaves
- 1 teaspoon Black Mustard Seeds
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- ½ teaspoon Black Onion Seeds
- ½ teaspoon Turmeric
- 1 teaspoon Dried Fenugreek Leaves
Instructions
- Bring a 15cm or 6" pan of water to a boil, add the salt and throw in the dried chillies and potatoes and boil for 10 minutes to soften.
- Peel and slice the red onion into 2-3mm (⅛") thick half-moon shapes.
- Roughly chop the tomato into a 1-1½cm (½") dice.
- Peel the garlic cloves and slice them as finely as you can.
- Heat the oil in a 28cm or 11" frying pan or skillet and add the seeds and asafoetida.
- When your seeds start to pop and crackle, add in the onion and curry leaves, then cook for 2-3 minutes.
- Drain your potatoes, making sure you reserve the chilli peppers.
- Lightly crush your potatoes; you do not want them squished, just broken open a little.
- Chop as much of the chilli as you want to add.
- Add the tomatoes and stir until they start to break down, which will take a few minutes.
- Add the turmeric to the onions, followed by the chilli, garlic, and crushed potatoes, then crush the fenugreek leaves over the dish with the palms of your hands and toss to coat.
- Transfer to the oven and roast at 200°C or 400°F for 30-35 minutes.
I use the bottom of a glass to do this.
I usually add all of them.
Nutrition
Serving: 1 | Calories: 402kcal | Carbohydrates: 61g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 1199mg | Fiber: 9g | Sugar: 12g
