https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Bombay_potatoBombay potato - Revision history2026-08-01T08:20:02ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Bombay_potato&diff=492149&oldid=prevShermanGraham8: Adding new post2025-12-26T19:41:24Z<p>Adding new post</p>
<p><b>New page</b></p><div>{{Short description|Indian potato dish}}<br />
{{Infobox prepared food<br />
| image = Anjum's Indian Vegetarian Feast - Bombay Potatoes.jpg<br />
| country = India<br />
| alternate_name = Bombay aloo, Aloo or Alu Bombay<br />
| main_ingredient= Potato, cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder, salt and pepper<br />
| course = Main or side dish<br />
}}<br />
<br />
'''Bombay potato''' (sometimes called '''Bombay potatoes''', '''Bombay aloo''' or ''aloo'' (''alu'') ''Bombay''<ref name="McGovern 2012 p. 57"/>) is an [[Indian cuisine|Indian]] dish prepared using potatoes that are cubed, [[parboil]]ed and then fried and seasoned with various spices such as cumin, curry, garlic, [[garam masala]], turmeric, mustard seeds, chili powder, salt and pepper.<ref name="Malhi"/><ref name="Ahmed 2016 p. 177"/><ref name="Dale 2000 p. 53"/><ref name="Hunt 2015"/><ref name="McCosker Bermingham 2012 p. 84"/> Onion, tomatoes and tomato sauce are sometimes used as ingredients.<ref name="Dale 2000 p. 53"/><ref name="Hunt 2015"/><ref name="McCosker Bermingham 2012 p. 84"/> Bombay potato can also be served as a [[side dish]],<ref name="Malhi"/> rather than as a main course.<br />
[[File:Chicken jalfrezi, Bombay potato and naan.jpg|thumb|left|[[Jalfrezi|Chicken Jalfrezi]], with side of Bombay potato and [[naan]]]]<br />
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==See also==<br />
* [[Jeera aloo]]<br />
* [[Aloo gobi]]<br />
* [[List of potato dishes]]<br />
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==References==<br />
<references><br />
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<ref name="Malhi">{{cite web | last=Malhi | first=Manju | title=Bombay potatoes | website=[[BBC Food]] | url=https://www.bbc.co.uk/food/recipes/bombaypotatoes_1406 | accessdate=November 5, 2016}}</ref><br />
<ref name="Ahmed 2016 p. 177">{{cite book | last=Ahmed | first=Z. J. | title=Easy Indian Super Meals for babies, toddlers and the family: new and updated edition | publisher=Ebury Publishing | year=2016 | isbn=978-1-4735-2940-3 | url=https://books.google.com/books?id=Tw6PDAAAQBAJ&pg=PA177 | accessdate=November 5, 2016 | page=177}}</ref><br />
<ref name="Dale 2000 p. 53">{{cite book | last=Dale | first=R. | title=The Wordsworth Dictionary of Culinary & Menu Terms | publisher=Wordsworth | series=Reference Library | year=2000 | isbn=978-1-84022-300-2 | url=https://books.google.com/books?id=zUEMh06i2J4C&pg=PA53 | accessdate=November 5, 2016 | page=53}}</ref><br />
<ref name="Hunt 2015">{{cite web | last=Hunt | first=Tom | title=One batch of steamed potatoes makes four different recipes | website=The Guardian | date=November 28, 2015 | url=https://www.theguardian.com/lifeandstyle/2015/nov/28/potato-recipes-batch-cooking-get-ahead-tom-hunt | accessdate=November 5, 2016}}</ref><br />
<ref name="McGovern 2012 p. 57">{{cite book | last=McGovern | first=K. | title=More Takeaway Secrets: How to Cook More of your Favourite Fast Food at Home | publisher=Little, Brown Book Group | year=2012 | isbn=978-0-7160-2301-2 | url=https://books.google.com/books?id=83_ABAAAQBAJ&pg=PT57 | accessdate=November 5, 2016 | page=57}}</ref><br />
<ref name="McCosker Bermingham 2012 p. 84">{{cite book | last=McCosker | first=K. | last2=Bermingham | first2=R. | title=4 Ingredients Gluten-Free | publisher=Atria Books | year=2012 | isbn=978-1-4516-3571-3 | url=https://books.google.com/books?id=pq2M0d4bRCIC&pg=PA84 | accessdate=November 5, 2016 | page=84}}</ref><br />
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</references><br />
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[[Category:Potato dishes]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Deep fried foods]]</div>ShermanGraham8