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Bombay Aloo

Madhuri.Dixit's picture
Ingredients
  Baby potatoes 14
  Tomato puree 2 Tablespoon
  Ground coriander 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Lemon juice 2 Tablespoon
  Oil 1 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Curry leaves 6
  Chopped fresh coriander 1 Tablespoon (To Garnish)
Directions

Boil the baby potatoes with their skins on and cut them in half once cooked.
Place in a serving dish.
Meanwhile, in a small bowl mix together the tomato puree, ground coriander, chilli powder, salt, sugar, and lemon juice.
Heat the oil in a small frying pan over a medium heat and gently fry the mustard seeds and curry leaves.
Reduce the heat and add the tomato puree and spice mixture to the pan.
Fry for about 1 minute then pour the hot mixture over the potatoes.
Mix in carefully.
Before serving, garnish the dish with chopped fresh coriander.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Snack
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
3

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