Bombay Potatoes
Rated 5.0 stars by 8 users
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Bombay potatoes recipe for making traditional Bombay aloo, this easy dish of crispy spiced potatoes is a quick vegan main or an authentic side for curries. Feel yourself transported to a continent away by a meal that encapsulates all that is great about Indian cuisine.
Ingredients
- 4 medium sized potatoes, peeled and diced
-
2 tbsp mustard seed oil
-
1 tbsp sweet smoked paprika
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- chopped coriander
- half cup of water
- salt
- freshly cracked black pepper
Directions
Heat the mustard seed oil in a medium-sized pan, then add the cumin seeds until they sizzle.
Toss in the diced potatoes together with the turmeric powder. Stir thoroughly so that the turmeric coats the spuds evenly, then cook until they turn golden brown.
Add half a cup of water and then cover the pan. Cook until the potatoes have softened.
Remove the lid and add the chopped coriander. Cook until all the water evaporates, then sprinkle with the smoked paprika and season with salt and black pepper to taste.
