Bombay Potatoes

Bombay Potatoes - This Aloo dish is common in Bombay and whole of western India. Easy to make and ready to serve with Rice or Chapati, this aloo sabzi is loved by all.

Recipe Ingredients

* Potatoes - 4
* Cooking Oil - 2 tbsp
* Onions (chopped) - 1
* Tomatoes (chopped) - 1
* Mustard Seeds - 1/2 tsp
* Ginger Garlic Paste - 1 tsp
* Bay Leaf - 1
* Turmeric Powder - 1/2 tsp
* Red Chilli Powder - 1/2 tsp
* Coriander Powder - 1 tsp
* Lemon Juice - 1 tsp
* Coriander Leaves (chopped) - hand full
* Salt to taste

Preparation

First boil the potatoes in a pressure cooker until two whistles. As they cool down a bit peel off the skin and cut to cube size pieces.

Take oil in a kadai(wok) and heat oil in it. Once it is hot add mustard seeds. As seeds start crackling add chopped onions. Sauté till onions turn little golden brown. Then add ginger garlic paste. Sauté for two minutes more on medium heat and add chopped tomatoes. Stir fry for a minute and add salt and potatoes. Add turmeric powder, red chilli powder, lemon juice and bay leaf. Mix well so that spice mixture is coated properly on potato pieces.

Let the dish cook on medium heat. Add half cup of water and let the dish simmer for 5 minutes more. As potato pieces are soft and cooked take the wok off the flame and garnish with coriander leaves.

Serve hot along with Tandoori Roti.

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