Wash the potatoes well under running water. If you want to keep the skin on, brush the potatoes well and rinse else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes.

Add them to a pot with 3 cups water, 1 teaspoon salt and turmeric (optional). Optionally you may add garam masala and little red chilli powder too to flavor up your aloo.

Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the onions, tomatoes, ginger, garlic and chili.

Pour 2 tablespoons oil to a hot pan. When the oil is hot enough, add the potatoes and fry them until golden and crisp. Remove them to a plate.

Pour another tablespoon oil to the pan and add mustard and cumin seeds. When the seeds begin to splutter, stir in the curry leaves.

Add onions, salt and green chilies. Saute on a medium high heat until they turn golden.

Lower the heat. Add ginger garlic and saute for a minute. Stir in all the ground spices - red chili powder, turmeric, garam masala, cumin powder, coriander powder & fennel powder.

Add the tomatoes and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.

Transfer the fried potatoes and pour half cup hot water. Mix well and bring the potatoes to the center of the pan. Taste test and adjust the salt. Cover them with the onion tomato masala. (Check the pictures)

Cover and cook on a low heat for 5 to 6 mins so the potatoes absorb the flavors. Make sure you don't overcook the potatoes as they can easily turn mushy.

Turn off the heat and garnish coriander leaves. Serve Bombay potatoes with rice, roti or chapati. You can also mash them slightly and fill your sandwiches and wraps.