Bombay Potatoes Recipe (Bombay Aloo)

🧂 Ingredients

• 1.5 pounds baby potatoes
• 2 tablespoons ghee

  clarified butter, or use vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon mango powder

  amchoor - or use 1 teaspoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon coarsely ground chili flakes

  Kashmiri is great
• ½ teaspoon ground cumin
• Salt to taste
• Juice from half a lime

  about 1 tablespoon – use lemon juice if preferred
• For Garnish. Chili flakes, fresh chopped cilantro.

Instructions

• 1 Add the baby potatoes to a small pot and cover with water. Bring to a boil on
  the stovetop and boil for 10 minutes, or until the potatoes are softened
  through.
• 2 Cool. If desired, you can peel them and slice them in half, or just leave them
  whole, depending on the size and how you want to serve them.
• 3 Heat the vegetable oil in a large pan to medium heat. Add the mustard seeds and
  cumin seeds and cook 1-2 minutes, or until the seeds start to pop.
• 4 Add the softened potatoes along with the spices. If the potatoes are too dry,
  add 2 tablespoon water and stir. Toss to coat and cook 2-3 minutes, until the
  potatoes crisp up to your liking.
• 5 Remove from heat and squeeze fresh lime or lemon juice over them. Garnish and
  serve.

Nutrition Info