{"id":28543,"date":"2023-07-02T09:53:54","date_gmt":"2023-07-02T01:53:54","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=28543"},"modified":"2023-07-02T09:53:55","modified_gmt":"2023-07-02T01:53:55","slug":"bombay-potatoes","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/bombay-potatoes\/","title":{"rendered":"Bombay potatoes (Bombay Aloo) – easy Indian vegan recipe"},"content":{"rendered":"\n

Bombay potatoes (aloo Bombay) are a beloved Indian dish. <\/p>\n\n\n\n

I love Indian food. A few days ago, I ordered takeout from an Indian restaurant for dinner, with Bombay Aloo as one of the side dishes.<\/p>\n\n\n\n

After I tried it, I reckoned it was easier to make than I first thought, as most ingredients are available at home.<\/p>\n\n\n\n

So here is my rendition of the Bombay Aloo. Not to claim authenticity but tailored to suit my taste and preferences.<\/p>\n\n\n\n

I thoroughly enjoy it and am delighted to share the recipe with you.<\/p>\n\n\n\n

\"Try<\/figure>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

The outcome is a dish of potatoes coated in a thick, almost dry curry-like gravy. It is an excellent side dish for curries and other Indian cuisines, or you can make a larger portion to enjoy them as the main course if you prefer.<\/p>\n\n\n\n

The spicy Indian potatoes recipe reflects my taste and preferences and does not represent any specific regional variation of Bombay potatoes. It is a recipe that suits my palate, but feel free to experiment by adding or substituting ingredients according to your preferences. Of course, I would be thrilled if you find this easy Bombay potatoes recipe perfect without any modifications!<\/p>\n\n\n\n

1. Parboiled and fry the potatoes<\/h2>\n\n\n\n

There are different methods to prepare these spicy Bombay potatoes, but they generally follow a common cooking sequence. First, the potatoes are parboiled and then fried. Next, they are seasoned with various Indian spices, including cumin<\/a>, curry powder<\/a>, garam masala<\/a>, turmeric powder, mustard seeds, red chili powder<\/a>, tomato paste, and other spices.<\/p>\n\n\n\n

Let\u2019s begin.<\/p>\n\n\n\n

    \n
  1. I start to prepare by thoroughly washing the potatoes under running water. You can choose whether to retain the skin. If you want to keep the skin on, brush the potatoes well. You can also choose between using baby potatoes or cutting the large potatoes into 1-inch cubes.<\/li>\n\n\n\n
  2. Next, place the potatoes in a large pot<\/a> of water and add salt and turmeric powder<\/a>. The salt will season the potatoes, while the turmeric will give them a nice yellowish color.<\/li>\n\n\n\n
  3. Cook the potatoes in the salted water for 10 minutes or until tender. Checking for doneness is a good idea, as different potato varieties may require slightly different cooking times. <\/li>\n\n\n\n
  4. Once cooked, drain the boiled potatoes in a colander and transfer them to a large mixing bowl<\/a>.<\/li>\n\n\n\n
  5. Add some oil to a pot. When the oil is heated, pour the drained potatoes to fry them until golden brown. It will take about five to seven minutes, depending on the size of the potatoes.<\/li>\n<\/ol>\n\n\n\n

    Note<\/strong>: <\/p>\n\n\n\n