Bombay Aloo (Crispy Curry Potatoes)
Bombay aloo, otherwise known as Bombay potatoes, is a traditional Indian side dish using potatoes that are boiled, then fried, and flavored with tomatoes and a variety of spices. Crispy on the outside and tender on the inside, this richly spiced dish can also serve as a main course.
- Serves
- 6
Directions
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In a large pot, add water, tomato paste, 1 teaspoon of turmeric, and 1 teaspoon of salt and bring to a simmer. When the tomato paste and spices are dissolved, add the potatoes and bring to a boil. Lower the heat and simmer uncovered for about 6-8 minutes, or until just fork tender. Do not overcook, as the potatoes will be roasted and simmered in sauce as well. Gently drain under and remove from heat, being careful not to break them apart. Set aside to cool.
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Place a Dutch oven or high-sided skillet over medium heat and bring 2 tablespoons of vegetable oil to a shimmer. Add the onions, season with salt, and sauté until soft and translucent, about 4 minutes. Stir in the garlic and ginger and cook another minute until fragrant. Lower the heat and add the remaining 1 teaspoon of salt and turmeric, mustard seed, coriander seeds, cumin, curry powder and chilies (to taste). Stir to combine and bloom the aromatics, taking care not to let the mixture burn.
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When the curry mixture is thoroughly combined, add the tomatoes and allow to simmer for 7 or 8 minutes or until the tomatoes are soft and releasing their juices, stirring occasionally and gently as not to break apart the potatoes.
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While the tomatoes are simmering, heat the remaining oil in another skillet and fry the boiled potatoes until they are crispy on the outside. Control the heat as not to let them burn. When the potatoes are browned on all sides, gently stir them into the tomato curry sauce and serve immediately.
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Garnish with cilantro.
From Shawnie's class “Indian at Home”
