Bombay Potato / Bombay Aloo (From Scratch / Base Free)
Achieve perfectly tender potatoes in a flavorful coriander broth with just the right thickness—adjust to your liking with easy reductions.
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
Ingredients
- Vegetable Oil: 2 tablespoon
- Yellow Mustard Seeds: 1 teaspoon
- Black Mustard Seeds: 1/2 teaspoon
- Brown/White Onion: 1 medium sliced
- Fenugreek Leaves (Kasoori Methi): 1 teaspoon
- Salt: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Grated Garlic: 2 large cloves
- Fennel (seeds): 1/2 teaspoon
- Mix Powder / Curry Powder: 1 teaspoon
- Coriander Powder: 1/2 teaspoon
- Cumin Seeds: 1.5 teaspoon
- Turmeric Powder: 1 teaspoon
- Tomato Paste: 1 tablespoon diluted with 1 tablespoon of water
- Potato: 400g cut into chunks and part boiled
- Fresh/Chopped Coriander: 1/2 cup
- Water: 350ml
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