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Bombay Aloo (Spiced Potatoes)
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Bombay Aloo (Spiced Potatoes)
Yukon gold potatoes coated in Indian spices and pan-fried.
Bombay Aloo (Spiced Potatoes)
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15 people Yepped this recipe
servings:
4
total time:
45 minutes
added on
11/13/2018
recipe by:
Rae
INGREDIENTS
2 pounds Yukon Gold potatoes, scrubbed
2 garlic cloves, minced
1-inch piece of ginger, minced
1/2 serrano pepper, finely chopped
4 TBSP olive oil
3/4 tsp cumin seeds
3/4 tsp coriander seeds
1 medium yellow onion, diced
2/3 tsp turmeric
1 tsp garam masala
1 tsp ground cumin
1/2 tsp
chili powder
1 tsp salt
2 TBSP freshly chopped cilantro
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DIRECTIONS
Add the potatoes to a large pot and bring to a boil then boil the potatoes until tender, about 15 minutes.
Drain the potatoes then peel off the skins and chop the potatoes into 2-inch cubes.
In a small bowl mix together the garlic, ginger, and serrano pepper then set aside.
Heat the oil in a cast-iron skillet over medium-high heat.
Add the cumin and coriander seeds to the skillet and once they begin to pop and slightly brown add the onion and cook for about 2 minutes.
Lower the heat to medium then add the garlic-ginger mix, turmeric, garam masala, cumin, chili powder, and salt.
Stir well and cook for about 2 minutes, until all the flavors have melded together.
Add the potatoes the skillet and cook, stirring occasionally, until fried on all sides, about 10 minutes.
Taste the potatoes and season with salt as needed.
Serve the potatoes in a bowl topped with fresh cilantro.
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