Indian Bombay Aloo Potatoes *~* Indische Bombay Aloo Kartoffeln

Hey Friends,

time for some good homemade Indian food - don't scare away cooking Indian dishes! They are really so much easier to prepare as you think - you just need to stock up on wonderful spices that is all and it is so much fun working with a wider and deeper fragrance pallet! So off you go to your Asian store and enjoy!

This particular dish is pretty simple and a side dish I like to make as one of many sides along with a curry or butter chicken.  deep in flavor, very soothing pure comfort food to mean could also be served as a side to a steak or roasted chicken...


BOMBAY ALOO POTATOES

• 6 medium waxy potatoes, peeled and cut into bite-sized pieces
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon turmeric
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seed
• 1 teaspoon curry powder
• 1 teaspoon garam masala

1. Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
2. Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes I usually add t onions cut in wedges to the potatoes at this point. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the preheated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot. It is fantastic served with freshly cut cilantro if you like cilantro.
   
   
   
   

   BOMBAY Kartoffeln - indisches Rezept
   

   • 6 mittlere vorwiegend festkochende Kartoffeln, geschält und in kleine Würfel geschnitten
   • 1 1/2 TL Salz
   • 1 TL Kurkuma
   • 3 EL Ghee oder Öl
   • 2 TL schwarze Senf Samen
   • 1 TL gelbes Curry mittelscharf oder mild
   • 1 TL Garam Marsal
   1. Den Backofen auf 200°C vorheizen. Die Kartoffeln in einen großen Topf mit Wasser geben mit 1 TL Salz, Salz und Kurkuma dazugeben. Zum Kochen bringen und 5 min köcheln lassen, die Kartoffeln abgiessen und in eine Schüssel geben.
   2. In die Schüssel Ghee oder Öl geben, Senfsamen, Curry und Garam Masala, Salz und gut mit den Kartoffeln vermischen - ich gebe hier immer noch Zwiebeln ( 2 rote Zwiebeln in Spalten geschnitten) dazu. Die Kartoffen auf ein mit Alufolie ausgelegtes Backblech geben und im vorgeheizten Ofen 40 Min rösten - zwischenduch mal wenden. Heiß servieren und wer mag frisch gehackten Koriander darüber geben.