Bombay Aloo Recipe

Boil the Potatoes:

• Wash and boil the potatoes in salted water until fork-tender. If using baby potatoes, keep them whole; otherwise, peel and cut into cubes.
• Drain and set aside.

Prepare the Masala:

• Heat oil in a pan over medium heat.
• Add cumin seeds and mustard seeds. Let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in garlic and ginger, cooking for another minute.

Cook the Tomatoes & Spices:

• Add chopped tomatoes (or puree) and cook until they soften.
• Stir in turmeric, red chili powder, garam masala, coriander powder, and cumin powder.
• Cook for 2-3 minutes until the oil separates from the masala.

Fry the Potatoes:

• Add the boiled potatoes and mix well so they are coated with the masala.
• Sauté for 5-7 minutes until they develop a slightly crispy texture.

Final Touches:

• Sprinkle salt and mix well.
• Add lemon juice for extra tanginess.
• Garnish with fresh coriander leaves.

Serve:

• Serve hot with roti, naan, or rice.

Source: - indianhealthyrecipes.com