Theyre surprisingly easy to make.
That way I can whip up this Bombay aloo (Bombay potatoes) recipe stat.
These spiced potatoes are so easy to make that they regularly fit into my midweek meals.
Simply Recipes / Shilpa Iyer
There is a common misconception that Indian cuisine is laborsome and complicated.
This Bombay aloo recipe is the perfect example of a classic Indian dish thats quick and easy to make.
After boiling the potatoes, the recipe comes together in a flash.
Simply Recipes / Shilpa Iyer
However, there are a lot of variations to this recipe.
I kept my recipe traditional and easy to whip up at home.
Bombay aloo also pairs well with jeera rice (cumin rice), raita, and papadam.
Simply Recipes / Shilpa Iyer
I have enjoyed these potatoes withgrilled chicken breastand salad to make a quick wholesome meal.
Transfer the potatoes to a medium pot.
Add 1 teaspoon salt and 1/2 teaspoon turmeric.
Simply Recipes / Shilpa Iyer
Once boiling, remove the lid and reduce the heat as needed to maintain a boil.
Reserve 1/2 cup of the cooking liquid, then drain the potatoes.
Simple Tip!
Simply Recipes / Shilpa Iyer
While you wait for the water to boil and the potatoes to cook, prepare the other ingredients.
In a large skillet over medium-high heat (cast-iron or nonstick work well here), add the oil.
Once hot, add the drained parboiled potatoes.
Simply Recipes / Shilpa Iyer
Pan-fry the potatoes, stirring often, until golden brown, 2 to 4 minutes.
Add the onion, serrano pepper, ginger, and garlic.
Stir well and let cook for 1 minute.
Simply Recipes / Shilpa Iyer
Add the tomato paste, stir well, and add the 1/2 cup of reserved cooking liquid.
Stir the potatoes into the masala mixture.
Remove from the heat and stir in the lime juice, taste, and adjust the seasoning as needed.
Garnish with fresh cilantro and serve with yogurt and roti, if desired.
Transfer the leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat in the microwave as needed before serving.
