Mumbai Aloo

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Mumbai Aloo
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Mumbai Aloo

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: IndiaDifficulty: Easy
Rations

6

rations
Preparation time

20

minutes
Cooking time

35

minutes
Calories

350

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

55

minutes

Open your senses and take your kitchen on a journey to India with our delicious Mumbai Aloo recipe. Let its fragrance intoxicate your kitchen while you dance to the rhythm of our kitchen playlist. Imagine potatoes cooked to perfection, coated in a blend of aromatic spices and seasoned with the fresh taste of cilantro.

This delicious recipe promises intense flavors in every bite. And best of all, it's so easy to prepare!

Add a touch of exotic Mumbai to your meals by following each simple step of our recipe. Are you ready to cook to the rhythm of spices? Let's get to it!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 large potatoes (approx. 1.2 kg), washed and cut in half (or 12 garnish potatoes or baby potatoes)

  • 15 gr peeled ginger

  • 3 peeled garlic cloves

  • 3 large tomatoes cut into strips

  • 4 tablespoons sunflower oil

  • 0,75 c.c. teaspoon cumin seeds

  • 1 c.c. teaspoon mustard seeds

  • 2 large onions, chopped

  • 1 c.c. teaspoon turmeric powder

  • 2 c.c. teaspoons ground coriander

  • 1 c.c. teaspoon ground cumin

  • 1 c.c. teaspoon garam masala

  • 0,5 c.c. teaspoon chili powder

  • 1 large handful of chopped coriander leaves

  • Salt to taste

Pasos

  • Fill a large pot with water, add salt abundantly and bring to a boil. Add the potatoes and cook over medium-high heat until tender (about 30 minutes). Drain them and, once they have cooled sufficiently, peel them and cut them into 2.5 cm cubes. If you prefer, you can leave them with the skin on and cut them into thick strips.
  • In a separate bowl, mix the ginger, garlic and tomato. Reserve.
  • Heat the oil in a large non-stick frying pan and add the cumin and mustard seeds. When the cumin begins to darken, add the onion and cook for one minute.
  • Add the tomato, ginger and garlic mixture, ground spices (turmeric, coriander, cumin, garam masala and chili powder) and salt. Cook gently for one to two minutes.
  • Turn up the heat and add the cooked potatoes. Cook for about 3-5 minutes to allow the potatoes to absorb the flavors.
  • Season to taste and garnish with the chopped cilantro.

Notas

  • The intensity of the fire is fundamental in this recipe: cooking the onion with the cumin and mustard on high heat could burn the spices, which would give a bitter taste to the whole dish.
  • Cilantro is an essential part of this dish. If you don't like its flavor, you could try using parsley or another fresh herb instead, but the final flavor will be somewhat different.

Información nutricional (por ración)*

  • Serving Size: 150g
  • Calories: 350kcal
If you are looking for 10

Key points of the recipe

  1. Fire control: Be sure to adjust the intensity of the fire at key moments: a medium-high heat to cook the potatoes until tender, and then a low heat to cook the spices without burning them, thus avoiding a bitter taste.
  2. Cooking the potatoes: Cook the potatoes until perfectly tender before cutting them into cubes or strips. This is essential for them to absorb the spices well and have the right texture in the final dish.
  3. Cilantro freshness: Use fresh chopped cilantro to garnish the dish at the end of cooking. This will bring a fresh and vibrant flavor that is characteristic of Indian cuisine and will complement the spices used.

Pairing with wine

I would recommend a white wine to accompany this Mumbai Aloo recipe. In particular, a white wine with body and not too dry, such as a Viognier or a French Chardonnay. These wines have fruity and floral flavors that can balance well the strong and spicy flavors of this Indian dish. In addition, the acidity of these wines can help cleanse the palate between mouthfuls, enhancing rather than overwhelming the flavor of the dish.

I would avoid pairing with red wines, especially those that are very tannic, as these can intensify the spicy flavor of the dish and generate an annoyingly astringent sensation on the palate when combined with the spices.

Beer pairing

For this Mumbai Aloo recipe, I would score very well with an India Pale Ale (IPA) style beer.

Indian food often has a rich mix of flavors and spices such as turmeric, cumin, and coriander that can overwhelm milder beers. IPAs, however, are known for their bitterness and citrus flavors, which can complement the spices in this dish very well.

In particular, the bitterness of the IPA can cut through the strong, spicy flavors and cleanse the palate between each mouthful, while its low sweetness can help balance the abundance of flavors on the plate. In addition, the citrus notes of the IPA can highlight the hint of ginger used in the recipe.

It is best to avoid light beers such as lagers and pilsners, as their flavors tend to be too mild to keep up with the intense flavors of Indian food. It is also best to avoid malty or sweet flavored beers such as stouts or porters, as they will not balance the strong flavors of spices and seasonings well.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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