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Bombay Aloo (Spiced Potatoes)

Pan fried potatoes coated in in Indian spices.
Bombay Aloo (Spiced Potatoes)

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Servings: 4
Total Time: 45 minutes
Recipe by: Rae


2 lb Yukon Gold potatoes
2 cloves garlic, peeled
1/2 serrano pepper
1 tsp ginger root, chopped
4 TBSP oil
3/4 tsp cumin seeds
3/4 tsp coriander seeds
1 onion, diced
2/3 tsp turmeric
1 tsp garam masala
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
2 TBSP cilantro, chopped


1. Boil the potatoes until tender. Drain and peel off the skin. Chop into 2 inch cubes.

2. Make a paste by chopping the garlic, serrano pepper, and ginger root. Set aside.

3. Heat the oil in a heavy pan over medium high heat. Add the cumin and coriander seeds once they begin to pop and slightly brown add the onion and cook for 2 minutes.

4. Lower the temperature to medium and add the garlic-ginger paste, the dry spices, and salt.

5. Stir well and cook for 2-3 minutes until all the flavors have melded together.

6. Add the potatoes and cook until fried on all sides, about 10 minutes.

7. Taste and season with salt as needed. Place in a bowl and top with cilantro.

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Bombay Aloo (Spiced Potatoes)

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