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Bombay potatoes

Call them Bombay potatoes. Or Bombay aloo. Either way it's one seriously delicious potato curry.

I don’t care what you call them. Call them Bombay potatoes. Or Bombay aloo. No matter what you call them this is one thick, glorious potato curry. Restaurant style. At home.

I love potatoes. And I love Indian cooking. So Bombay potatoes are a dream dish for me. If you like potatoes, this could be your new favourite way to cook them. For an Indian dinner anyway.

6-7 small waxy potatoes, peeled - around the size of golf balls
1/2 tsp turmeric
2 tsp salt

Spice mix
1 tsp indian restaurant spice mix - recipe link below
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp kashmiri chili powder - or more to taste
1/2 tsp kasoor methi - dried fenugreek leaves
1/2 tsp kosher salt or 1/3 tsp table salt

Bombay potatoes
3 tbsp neutral vegetable oil
the cooked potatoes
3-4 tbsp onion sliced about 1/8 inch thick
1 tsp mustard seeds
2 tsp garlic ginger paste - recipe link in notes
1/2 tbsp tomato paste diluted with 1 tbsp water
10 oz curry base - recipe link in notes
1/2 tsp amchoor powder or the juice of 1/6 lemon
1/2 small tomato coarsely chopped
cilantro to taste

Do your prep
1. Make the spice mix. Combine all the spice mix ingredients in a small bowl.
2. Dilute the tomato paste with the water.
3. Cook the potatoes. Combine the potatoes, turmeric and salt along with enough water to cover. Bring to a boil. Simmer until you can just push a fork into the potato without resistance. Be gentle. You don't want to break them up.
Full instructions recipe visit: http://glebekitchen.com
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