Bombay Aloo II

 

Ingredients

Ingredients A

• 500g potatoes, peeled and cubed
• 2 tsp salt
• 1 tsp turmeric powder

Ingredients B

• 3 tbsp oil
• 1 medium size onion, sliced crosswise
• 2 tsp mustard seeds
• 1 sprig of curry leaves
• 2 tbsp tomato paste

Ingredients C (Spice mix)

• 1 tsp salt
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp paprika
• 1 tbsp curry powder
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1/2 tsp crushed black pepper

Ingredients D

• 1 tsp kasuri methi
• 1 tbsp chopped coriander

Instructions

• Peel and cut the potatoes into 1-inch cubes.
• Place the potatoes in a large pot of water and season with salt and turmeric powder.
• Bring it to a boil and cook for 10 minutes or until the potatoes are tender. Drain in a colander.
• Deep fry the potatoes in hot oil until golden. Drain away the oil.
• Heat the oil in a non-stick pan over low heat. Add the mustard seeds until the seeds become fragrant.
• Add the sliced onion and curry leaves to the mustard seeds to saute until the onions become translucent.
• Add the spice mix (Ingredients C) and tomato paste to the pan and cook with sufficient water to form a thick paste.
• Return the fried potatoes to the pan. Coat the potatoes with the curry paste.
• Sprinkle the chopped coriander leaves and kasuri methi. Mix well to serve.

Source: Taste Of Asian Food