Ingredients

• 500g potatoes (peeled, cubed)
• 1 large onion (chopped)
• 4 garlic cloves (crushed)
• 1-inch ginger (grated)
• 2 small green chilies (crushed)
• 1 large tomato (chopped)
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp garam masala
• 1 tsp mustard & cumin seeds
• 1 tbsp olive oil
• 1 tsp lemon juice
• 3 tbsp chopped cilantro

Directions

• Boil potatoes for 10 minutes until just tender, then drain.
• Heat oil in a pan, add mustard and cumin seeds, and let them crackle.
• Sauté onion, garlic, ginger, and chilies for 3-4 minutes.
• Stir in chopped tomatoes and cook for 1 minute.
• Add chili powder, turmeric, cumin, coriander, and garam masala.
• Toss in potatoes, reduce heat, and let flavors meld.
• Remove from heat, squeeze lemon juice, and garnish with cilantro

Notes

• A Spicy Indian Classic
• Bombay Potatoes, or Bombay Aloo, is a beloved dish in British Indian cuisine, often enjoyed as a side to curries or even on its own. The dish features tender potatoes tossed in a fragrant blend of Indian spices, creating a flavorful and satisfying experience. This vegan, gluten-free dish is quick and easy to prepare, making it perfect for weeknight dinners or special occasions.

Photos