Restaurant Style Bombay Aloo!
Potatoes may be an accompanying side for most meals in the west but in Indian cuisine it can be the Star of a meal. From everyday meals featuring aloo subzi (potato stir fry) to decadent Aloo Dum (baby potatoes cooked in a rich sauce). Its the most beloved vegetable with variations being made in every household of India. Potatoes are one of those items which are a must in your pantry even for those days when your refrigerator is empty.
Bombay Aloo is a stir fried potato recipe which taste delicious with even minimal spices. Potatoes are boiled first and then stir fried with spices. This double cooking ensure potatoes are soft and soak in the flavors really well. This is a quick and easy recipe which is a favorite at home as well as Indian restaurants.
This version is inspired by a cooking travel show wherein a Japanese chef was preparing meals at an Indian Restaurant somewhere on the east coast of US. If that wasn't odd enough his version of Bombay Aloo triple cooked the potatoes. The potatoes were first boiled, then fried golden brown and then stir fried again with spices. The addition of coconut gave a different twist to this recipe. It looked delicious and equally intriguing. I had to try it to find out.
The ingredient list may seem long but they are regular pantry staples and need to be just thrown in to create a gorgeous masala. This recipe is definitely a winner.
My apologies for the poor quality of pics. The potatoes were getting hijacked from the pan itself. I just got enough time to quickly put them into a bowl and snap away. I served this oomphed up version of Bombay Aloo with rice and yellow moong dal for a simple and delicious meal.
- 3 medium sized potatoes (I used yukon variety with their skin on)
- 1/2 cup finely chopped onions
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 dried red chili
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- pinch of asafoetida
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon dried coconut powder
- 1/4 cup coconut milk
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- salt to taste
- Wash and scrub the potatoes nicely. Boil them in water till just done.
- Cool and chop them into large chunks. One potato can be chopped into 8 pieces.
- Heat oil for frying in a wok.
- Flash fry the potatoes on high heat till they get a nice golden brown crust.
- Remove with slotted spoon onto an absorbent paper.
- Heat 1 tablespoon of oil in a large sauce pan.
- Temper with mustard and cumin seeds and let them crackle and pop.
- Add in the asafoetida and let it sizzle.
- Now add in the onions and saute till they have softened.
- Add in the ginger and garlic successively and saute further.
- Add in the dried coconut and saute till slightly browned.
- Add the spice powders- turmeric, chili, cumin and coriander.
- Pour in the coconut milk and cook till it forms a nice masala.
- Drop in the potato chunks and salt and mix thoroughly to coat in the spices.
- Drizzle on the lime juice and garnish with cilantro to serve.
Other potato recipe you can try-
Alu Poshto/ Potatoes in Poppy seed sauce
Roasted Butternut Squash and Baby Potatoes
Aloo Paneer Poshto with a twist!
Pav Bhaji/ Vegetarian sloppy joes