To check that the oil is hot enough sprinkle in a few mustard seeds if they pop the oil is ready. Stir in the onion and garlic.

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In a medium sized bowl that can hold all the potatoes add the chickpea flour remaining turmeric salt and red chili powder and give it a good whisk.

Bombay aloo recipes. Melt the ghee over medium heat in a large pan or wok. Simmer in boiling water for 10-15 minutes with 1 tsp salt and 1 tsp turmeric until the chunks are still a little firm in the middle. Heat the oil in a pan on a medium heat setting.

Firstly to pre-cook the potato peel and chop into generous chunks. You can add extra whole spices to the water for added flavour. Make Jeera Aloo aka Bombay Potatoes.

Cook and stir until the onion has softened and turned translucent about 5 minutes. Meanwhile heat the vegetable oil in a large skillet over medium heat. Toss in the sliced onions and fry until nicely browned and transparent.

Then add the remainder of the mustard seeds.

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