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Saturday, January 13, 2018

Bombay Potato ~ Dry Potato Curry ~ Aloo Masala ~ Day 13


Bombay Potato
Bombay Potato


Bombay Potato~Aloo Tadka~Masala Aloo
Bombay Potato
Potatoes are one of the most versatile ingredients found in our kitchens. They are a real life savers. Whether you boil, fry, steam, or stir fry, the results are always satisfactory. Potatoes pair up very well with almost all the vegetables or any kind of meat. And it is fairly good even on its own. I hardly know anyone who does not like potato.  Potato is the world's fourth largest food crop after maize, wheat and rice. Apart from being high in carbohydrates, it is also a rich source of vitamin B6 and vitamin C.

Bombay Potato is a very easy recipe and can be prepared in less than an hour. Normal size potatoes can also be used instead of baby potatoes by chopping them into small bite size. You can serve this dish as a side dish, a snack, party appetizer or even as a curry with phulka or roti. Left over Bombay Potatoes can be used as a stuffing for Rolls and Sandwiches along with some chutney and salad.

How to make Bombay Potato
Bombay Potato


Bombay Potato ~ Dry Potato Curry ~ Aloo Masala


Pre boiled baby potatoes stir fried in a wok with few but flavorsome ingredients making it the most easiest and versatile indian curry.

Preparation time: 5 minutes
Steaming/boiling time: 15 minutes
Cooking time: 15 minutes
Total time: 35 minutes
1 cup = 250 ml capacity
Serves 4

Ingredients:

500 grams baby potatoes (or medium size potatoes cut into 4)
1 tablespoon yogurt
1 medium onion finely chopped
1 teaspoon ginger & garlic paste (combined)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoon kashmiri red chili powder
1 teaspoon amchur powder (dry mango)
1/4 teaspoon turmeric powder
1/2 teaspoon salt
4 tablespoon cooking oil
1 teaspoon chat masala powder
1/4 cup chopped coriander leaves

Instructions:

1. Wash the potatoes and steam or boil with the skin for 15 to 20 minutes. Prick and check if the potatoes are cooked through. Once the baby potatoes are cooked, prick each one of them with a fork all over to make it easy for the potatoes to absorb the spices.
2. Heat cooking oil at medium to low heat in a kadhai (wok) and add mustard seeds. Once the seeds start to crackle, add cumin seeds and cook till color changes slightly.
3. Add chopped onion and saute until light brown, followed by ginger & garlic paste. Fry on low heat for 1 minute or till the raw smell disappears.
4. Now add red chili powder, turmeric powder, amchur powder, salt, and yogurt (you can add few tablespoons of water if needed). Stir well and cook for a couple of minutes.
5. Once the masala looks cooked and oil starts to separate, add the pricked baby potatoes and toss well so that it is coated well with all the spices. Place the lid and cook on low flame for 2 minutes. Taste and check the seasoning and adjust accordingly.
6. Finally, garnish with chopped coriander leaves and sprinkle some chat masala powder.
7. Serve hot as appetizer, side dish, starter or with roti.



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