There are many version of Bombay Aloo. By adding or substituting few ingredients you will get very different taste. Just give it try!

• Boil potatoes in their skin. Put them in a colander and run cold water over them. Peel and cut into bite size pieces. Pieces doesn’t have to same size. Keep aside.
• Heat oil in a kadhai or wok.
• Add a whole red chilli, mustard seeds and cumin seeds. Allow the seeds to splutter and curry leaves. It is a good idea to put the lid on here, as seeds jump out when they crackle.
• Add ginger and garlic paste. Cook for about 10 seconds. Stir and make sure the paste doesn’t burn.
• Turn the heat down and add all ground spices. Stir to release flavours for about another 10-15 seconds. Add tomatoes and cook until oil comes on the top.
• Add potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices. Add 1 cup of water. If you prefer more gravy, add little more water.
• Cook for 10 – 15 minutes on low-medium heat, stirring gently from time to time, taking care not to mash all the potatoes. It’s fine if few potatoes pieces breaks and this will only thicken your gravy nothing else.
• Add chopped coriander leaves and serve hot with rice or choice of bread.
• If you his can be used as side dish or as main with dal and rice or choice of bread.
• Add half the chopped coriander leaves. Use remaining leaves as garnish.
• Serve hot with Chapattis or Plain Paratha.