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Aloo Bombay Indian Potatoes

Source: https://cuisine.journaldesfemmes.fr/recette/1006506-aloo-bombay-pommes-de-terres-al-indienne

Course: Main course
Preparation: 15 minutes
Cooking: 30 minutes


  • 1.   Heat olive oil and ghee in a pan. Add the cumin and caraway seeds and cook for 30 seconds. Add the onion cut into cubes. Add the ginger, finely chop and the red pepper puree.
  • 2.   Add the potatoes and the tomatoes cut into cubes and let them brown, mixing with a wooden spoon. Add chilli, turmeric, garam massala, black pepper, salt and mix.
  • 3.   Simmer for 20-30 minutes, until the potatoes are cooked. At the end of cooking, add the chopped fresh coriander. Possibly sprinkle with a squeeze of lemon juice.



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Ingredients for servings

  • 600 g of hash brown potato
  • 1 large crushed tomatoes in a box
  • 1 onion
  • 1 garlic clove
  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)
  • fresh parsley (according to taste)