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#BombayAloo #Indianfood #Recipe Potatoe Prep - Par-Boil: 6-8 Waxy or New Potatoes (Cut) 1 Tsp Turmeric 1 Tsp Salt Add all above to a pan of boiling water & simmer for 8-10 mins. Drain in a Colander. Potatoe Prep - Fry: Heat 3 Tbsp Oil in skillet (I used Coconut Oil for this one). Add the Par-boiled Potatoes & fry. Turn occasionally & remove when slightly Golden Brown in colour. (Save remaining oil for Bombay Aloo Method below.) Bombay Aloo Ingredients: Potatoes from Par-Boiled & Fry Potatoe Prep (above). 2 Med Onions Chopped 1 Large Tomatoe chopped 2 Tsp Mustard Seeds 2 Tsp Ginger/Garlic Paste 300ml YorkshireIndian Curry Base Fresh Chillies (Optional) 1/2 Tsp Amchoor Powder or Tsp Lemon Juice 1 Tsp Salt or to taste Spices: 1 Tsp Garam Masala 1 Tsp Cumin Powder 1 Tsp Coriander Powder 1 Tsp Paprika Powder 1/2 Tsp Kasmiri Chilli Powder Method: Fry onions in the saved oil until translucent. Add Mustard seeds, stir for 2 mins. Add Ginger/Garlic fry for 2 mins Add 1/2 the chopped tomatoes. Turn heat down & add the salt & spices. Stir in. Add potatoes, stir in. Add 1 cup hot water & the base curry (warm first). Turn heat up and cook for 5 mins. When liquid starts to reduce, turn heat down and simmer for 5 mins. Add the remaining tomatoes, stir in. Add Amchoor or lemon juice. Add Fresh Coriander Serve & Enjoy. 🙏 #Yorkshireindian #Yorkshire #Easyrecipe #Fyp
Duration: 62 sPosted : Wed, 27 Mar 2024 16:31:29Views
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