Bombay Aloo aka Masala Potatoes is an easy to make, everyday curry that is great to serve with both rice or Roti. Flavored with spices and laced with sweet caramelized, this potato curry is sure to be a family favorite.
Bombay Aloo Potatoes [Vegan]
- 3 Medium Potatoes, peeled and chopped in medium size chunks/ cubes
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 8-10 curry leaves
- 1 Medium Onion, thinly sliced
- 2-3 Green Chilies, finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Red Chili powder (optional)
- To taste salt
Optional step - Steam or microwave the potatoes until fork tender.
Heat oil in a heavy bottomed pan; add mustard seeds and once they start popping, add the curry leaves and cook for 30 seconds.
Next add the onions, green chilies and cook till onions are lightly browned around the edges.
Add the potato cubes, cover and cook till the potatoes are tender, about 12~15 minutes, stirring occasionally. This step would go faster, if the potatoes are pre-cooked.
Stir in turmeric, ground coriander, ground cumin and salt. Sprinkle little water, if the mixture looks too dry. Taste and adjust seasoning. Serve with rice or roti.