cayenne pepper, or to taste (optional)
salt, or to taste
—Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside. Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes. Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.
dum aloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloo however is a lighter version where boiled potatoes are used and then are coated with basic everyday Indian spices
BombayPotatoes - serves 2 adults and a toddler as a main dish, more as a side dish. 400g, 14oz new potatoes, halved if large. Mix all together, pour into a dish which tightly fits the potatoes, add 4 tbsp water. Bake for 45 mins or until the potatoes are cooked stirring once if you remember. 400g, 14oz new potatoes, halved if large
I think I have found a whole new favourite food as these BombayPotatoes are incredible. Fenugreek & Chickpea Biryani with a side of Bombay Spiced Potatoes and a Wilted Spinach & Roasted Cherry Tomato Curry Sauce (vegan & gluten free)