Bombay aloo (Bombay potatoes)

Name: Bombay aloo (Bombay potatoes)
Cuisine: Indian, Asian
Ingredients: 1/2 tsp kosher salt, plus more for boiling water; 1 lb waxy baby potatoes, unpeeled; 2 Tbsp ghee; 1 tsp cumin seeds; 1/2 tsp mustard seeds; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp Aleppo pepper or red pepper flakes; Freshly squeezed juice of 1 lime; 1/2 tsp garam masala; 1 Tbsp freeze-dried parsley flakes

3 steps

Bombay potatoes, also called Bombay aloo, are spicy, baby potatoes simmered in aromatic spices. It is an easy to prepare dish that is perfect to serve as an appetizer or side dish. Be sure to use a waxy potato, such as new potatoes, red bliss or fingerlings, which are low in starch, high in moisture and have a creamier firmer flesh. To protect their structure, do not peel the potatoes,

Updated at: Thu, 17 Aug 2023 01:10:26 GMT

Ingredients

4 servings

Serves 4

½ tspkosher salt

plus more for boiling water

1 lbwaxy baby potatoes

unpeeled

2 Tbspghee

1 tspcumin seeds

½ tspmustard seeds

1 tspground coriander

1 tspground cumin

½ tspground turmeric

½ tspAleppo pepper

or red pepper flakes

1lime

Freshly squeezed juice of

½ tspgaram masala

1 Tbspfreeze-dried parsley flakes

Instructions

Step 1

1. Bring a large pot of salted water to a gentle boil. Add the potatoes and cook until tender, 12 to 15 minutes, making sure not to overcook them. Drain and set aside.

Step 2

2. In a large skillet heat the ghee. Once the ghee has melted, add the cumin and mustard seeds. Reduce the heat to medium-low and add the 1/2 tsp salt and spices. Saute` for 30 seconds. Add 3 Tbsp water and the boiled potatoes. Mix, allowing the spices to coat the potatoes. Cover and cook until the water evaporates and the spices adhere to the potatoes, about 5 minutes.

Step 3

3. Transfer the potatoes to a serving dish. Top with the lime juice, garam masala and parsley, and serve.