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Bombay Aloo

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Bombay Aloo


  • 100g ghee or vegetable oil
  • 1 large onion, peeled and chopped
  • 1/2tsp cumin seeds
  • 2tsp black mustard seeds
  • 1tsp fenugreek seeds
  • 1/2tsp ground turmeric
  • 1tsp garam masala
  • A good pinch of curry leaves
  • 2 medium-sized red chillies, finely chopped
  • 6 medium-sized baking potatoes, peeled and cut into rough 2-3cm chunks
  • 1tbsp lemon juice
  • 2tbsp chopped coriander
  • Salt


  1. Melt the ghee in a heavy-bottomed pan and gently cook the onion with the spices and chilli on a low heat with the lid on, stirring occasionally for 3-4 minutes without colouring.

    Add the potatoes and lemon juice, cover with hot water, add about a teaspoon of salt and simmer for about 10 minutes with the lid on, then remove the lid and continue to simmer for another 5 minutes, stirring every so often until the potatoes are just cooked.

    Stir in the coriander and simmer for a few more minutes, or until the liquid has evaporated.