Bombay Potatoes Recipe (Bombay Aloo)

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 ½ pounds baby potatoes

2 tablespoons ghee (clarified butter, or use vegetable oil)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon garlic powder

1 teaspoon turmeric

1 teaspoon mango powder (amchoor - or use 1 teaspoon lemon juice)

1 teaspoon garam masala

1 teaspoon coarsely ground chili flakes (Kashmiri is great)

½ teaspoon ground cumin

Salt to taste

Juice from half a lime (about 1 tablespoon – use lemon juice if preferred)

For Garnish. Chili flakes, fresh chopped cilantro.

Directions

Boil Potatoes

Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through.

Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them.

Seeds

Heat the vegetable oil in a large pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop.

Fry Potatoes

Add the softened potatoes along with the spices. If the potatoes are too dry, add 2 tablespoon water and stir. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking.

Serve

Remove from heat and squeeze fresh lime or lemon juice over them. Garnish and serve.

Nutrition

• Calories: 216 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Cholesterol: 19 mg
• Sodium: 21 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 4 g