Bombay Potatoes Recipe (Masala Aloo) is the best ever Indian-style roasted potato recipe. And this delicious recipe has been generously shared by Richa with us. Who is Richa ? A self-taught cook, baker and a food photographer. Richa is the force behind a buzzing food blog My Food Story . Her heart-warming smile and a contemporary approach towards the conventional Indian food recipes are the two things for which you should not miss out being a regular visitor to her blog. If you spot a drool-worthy food image compelling you to dive into the computer screen and grab the food then Richa might be the person responsible for that. When we approached her to share a guest post with the readers of the blog, she readily accepted the invite and hence – Bombay Potatoes Recipe happened.
Richa says ,’Hey guys! I’m so happy to be guest posting here on behalf of Hina, and it’s an absolute privilege to be here. I love the space that Hina has created with Fun Food and Frolic and it’s always a pleasure to go through her stories, follow her journey and gawk at the delicious pictures on the blog! Today I’m sharing the recipe for Masala Aloo or Bombay Potatoes as they are popularly called outside India because the recipe has a special place in my life. My husband is not big on eating vegetables and would be happiest if there are none on the dinner table. Except for potatoes. If given a vegetarian option, he’d happily pick potatoes over other Indian food recipes. Which is why, I end up making them regularly at home, and getting creative with them.
This Masala Aloo is something that is a regular at our dinner table. I love it because it’s so quick to prepare, looks amazing, is spicy and has oodles of flavour. If you already have boiled potatoes in the refrigerator then you can have this on the table in under 10 minutes. All you need is the ground spices which are fried lightly in oil before potatoes are added to them. We really enjoy these Bombay Potatoes with simple dal and chapatis on the side. We also love smashing them into rice because they already have so much flavour that there is no need for another dish.’
Learn how to make Bombay Potatoes (Masala Aloo) in few simple steps:
Ingredients
- ▢ 500 grams Baby Potatoes boiled and peeled
- ▢ 2 tablespoon cooking oil
- ▢ 1 teaspoon cumin seeds jeera
- ▢ 1 teaspoon red chili powder
- ▢ 1 tablespoon coriander powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon raw mango powder amchur
- ▢ ½ teaspoon Garam Masala see recipe here
- ▢ Salt to taste
- ▢ Chopped Coriander Leaves for topping
Instructions
- Heat oil in a pan or kadhai, and add cumin seeds.
- Once they start spluttering, reduce the heat and add all the spice powders.
- Sauté for a few seconds and add 2 tablespoons water along with potatoes and salt.
- Mix well so that the spices coat the potatoes. Cover and cook on low flame for 5 minutes.
- By this time the water should have evaporated. Sauté the potatoes till they are well
- coated with the spices.
- Turn off the heat and top Bombay Potatoes with the chopped coriander.
- Serve Bombay Potatoes warm.
Recipe Notes:
We follow a strict NO SPAM Policy
Bombay Potatoes Recipe (Masala Aloo)
Ingredients
- 500 grams Baby Potatoes boiled and peeled
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds jeera
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon raw mango powder amchur
- ½ teaspoon Garam Masala see recipe here
- Salt to taste
- Chopped Coriander Leaves for topping
Instructions
- Heat oil in a pan or kadhai, and add cumin seeds.
- Once they start spluttering, reduce the heat and add all the spice powders.
- Sauté for a few seconds and add 2 tablespoons water along with potatoes and salt.
- Mix well so that the spices coat the potatoes. Cover and cook on low flame for 5 minutes.
- By this time the water should have evaporated. Sauté the potatoes till they are well
- coated with the spices.
- Turn off the heat and top Bombay Potatoes with the chopped coriander.
- Serve Bombay Potatoes warm.
Notes
Fish and grilling are two of my favorite duo during this time of the year. We as a family are not big time fish eaters. But somehow after our stay in the Southern Coastal Regions of the country we get hooked to grilled fishes. The intense heat of the grill transforms tender fish into something pretty special. And for me as a cook, who is not very familiar with the nitty-gritty of cooking a typical fish curry, grilling is the best way to serve fish for a meal in no time. The hint of smoky flavor underneath the spicy marinade layer is what compels us to make Fish Tikka again and again. When we as a food-loving couple, think of dinner dates , one alternative is to dine at romantic restaurants or the second course of action is to plan romantic dinners at home. We usually go by the second choice.
With fish set on the grill, a hearty bowl of pasta on the stove and a fresh bountiful salad for the side dish is our idea of a perfect dinner at home. Husband is responsible for the selection of wines to accompany the meal and of course the background score. The aroma of the grilling fish engulfed the air surrounding the dining area. To many Pasta and Fish, may not sound a delicious combination especially for a romantic dinner date . But a quick to prepare Fish Tikka along with a bowl of flavorsome Spaghetti Aglio Olio is the kind of meal you need for summers. Also, we always aim at a mess and hassle-free meals for a dinner date. We love the contrast between the bold Fish Tikka and the light Garlicky Spaghetti. The light smoky flavor of the Tandoori Fish Tikka pairs so nicely with the pasta and the salad.
If you’ve got a bbq coming up or are just looking for an excuse to fire up the grill, try this Fish Tikka Recipe . Another favorite from the grilling section is the Tandoori Chicken Satay . This summer you must try these recipes.
Ingredients
- ▢ 2 boneless fish fillet
Ingredients for marinade
- ▢ 1 tablespoon roasted gram flour besan
- ▢ 2 tablespoon yogurt
- ▢ ¼ teaspoon turmeric powder
- ▢ 1 teaspoon Garam masala powder
- ▢ ½ teaspoon Cumin powder
- ▢ 1 teaspoon red chilli powder
- ▢ 2 teaspoon red paprika powder
- ▢ Salt to taste
- ▢ ¼ teaspoon Chaat Masala
- ▢ 1 tablespoon cooking oil
Ingredients to serve
- ▢ Juice of 1 lemon
- ▢ Green Coriander Chutney
Instructions
- Clean and wash the fish fillets. Cut the fish fillet into square bite size pieces.
- In a mixing bowl, combine fish pieces with besan, yogurt, spices and salt.
- Combine nicely so that all the pieces are quoted well with the marinade.
- Let the fish pieces rest in the marinade for 30 minutes in the fridge.
- Heat your barbecue or charcoal grill or grill pan.
- While chicken is being marinated soak bamboo skewers in water for 10 minutes to prevent from burning while grilling.
- Pat dry the skewers and grease nicely with oil.
- Thread marinated fish pieces into oiled skewers and make sure not to leave any space between each piece while threading.
- Grill the skewered fish in the barbecue/charcoal/oven or in the grill pan.
- Keep on brushing the fish skewers with oil.
- Cook till fish pieces are cooked and turn golden from outside.
- Keep on turning the skewers while grilling and basting with the leftover marinade.
- Squeeze lemon juice on top and serve with green coriander chutney.
Nutrition
We follow a strict NO SPAM Policy
