“What is that?”,were my thoughts when I saw it on the menu in the UK. In 21 years that I spent growing up in Mumbai (formerly known as Bombay), I never came across a dish named so. But when I ate it, I knew instantly what it was!
Bombay Aloo will mean different things to different people and just like any curry, every family will have their own version.
Here is my dad’s version. Bombay Aloo served in England tastes closest to what my dad used to make.
Serves 2 – 3
5 diced potatoes
1 1/2 tsp turmeric
2 1/2 tsp chilli powder
1 tsp mustard seeds
2 tbsp oil
Salt and Sugar to taste
Coriander to garnish
Boil the potatoes. I used the pressure cooker. Two whistles and then I let it rest.
In a pan, heat the oil. Add the mustard seeds. Once they pop, add the drained potatoes. Add all the spices and gently fry until everything is mixed. Don’t mix too much, you risk mushing up the potatoes. Cook until potatoes turn slightly golden and spices loose its raw smell. Garnish with chopped coriander. Serve hot!