Bombay Aloo

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Bombay Aloo (dry potato dish)

pushpa potatoes

2 potatoes peeled and diced
1 tspn ginger paste
1 tspn garlic paste
½ tspn turmeric powder
½ tspn coriander powder
½ tspn cumin seeds
1 green chilli finely chopped
or red chilli powder
10 tbsp oil
Salt as required
Pinch asafoetida
Fresh coriander for garnish.


Heat the oil in a shallow pan, add cumin seeds and let them sizzle until brown.

Lower the heat and add the potatoes and slowly stir until slightly soft. Add all the spices and mix well. Cover the pan and cook on a low heat until the potatoes are cooked.

They will need to be stirred as they will stick to pan.

Garnish with coriander and serve hot.