Dish of Bombay Potatoes
(click to enlarge)

Bombay Potatoes


Anglo Indian   -   Bombay Aloo
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
1-3/4 hrs
Yes		 A very popular dish in England, variously made (see Comments). This version is roasted in the oven rather than fried in oil, less caloric and takes less attention.




3
1
1
-----
3
6
2
2
1
1
-----
#
t
t
---
T
oz
t
t
t
t
---

Potatoes (1)
Salt
Turmeric
-- Seasonings
Oil
Onion
Mustard Seed (2  
Curry Powder (3)
Chili Flake (4)
Salt
-----------
Make:   -   (1-3/4 hrs - 30 min work)
  1. Preheat the oven to 425°F/218°C.
  2. Chop ONION small.
  3. Peel POTATOES and cut into chunks about 1-1/4 inch.
  4. Place Potatoes in a sauce pan and add water to just cover. Stir in Salt and Turmeric. Bring to a boil and simmer covered until potatoes are just cooked through (important). Drain very well.
  5. Tumble the Potatoes with the Oil, then sprinkle in the other Seasonings Items and tumble to coat.
  6. Place Potatoes on a baking sheet (half sheet 18x13) and slide into the preheated oven. Bake until lightly browned and just crispy, turning them 2/3 way through. This will take 40 minutes or more.
  7. Serve hot. These can be reheated in oven or pan.
NOTES:

  1. Potatoes:

      These should be a floury potato. In England Maris Piper potatoes would be specified, but those are not available in North America. Our Russets are similarly floury and conveniently available. For details see our Potatoes page.

  2. Mustard Seed:

      The proper Mustard Seed for Anglo Indian is Black, by far the most used in India.

  3. Curry Powder:

      This would properly be a Madras Curry Powder. Sun and Ship are good brands, but it's even better made by our recipe Madras Curry Powder.

  4. Chili Flake:

      I use Aleppo Extra Hot, which is not very hot, but for guests of unknown chili tolerance, I'd use Aleppo Mild.

  5. Comments:

      Very popular in England, not so much in India. "Bombay Potatoes" allows a lot of variation. The potatoes, which may be tiny ones whole, not as tiny ones cut in half lengthwise, larger ones peeled and cubed, etc. They are first boiled until barely done. They are then most often fried in oil with flavorings and often tomatoes, but are always finished fairly dry, with liquid simmered out. Most recipes use a long list of spices rather than the Curry Powder used here.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
bsv_potbom1 251108 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.