Bombay Aloo (Bombay Potatoes)
Bombay Aloo (Bombay Potatoes) is a traditional British Indian Restaurant (BIR) recipe for the classic accompaniment of potatoes in a spicy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Bombay Potatoes (Bombay Aloo).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesBritish Recipes
This is a classic British Indian Restaurant (BIR) accompaniment (I also have the
Indian version of Bombay Aloo on this site). In essence, this is a dry curry spiced with restaurant-style mix spice blend.
Ingredients:
6-8 small waxy potatoes (I used Charlotte)
1/2 tsp turmeric powder
2 tsp salt
For the Spices:
1 1/2 tsp restaurant-style mix spice
1/2 tsp kashmiri chilli powder
1/2 tsp dried fenugreek leaves (kasoor methi)
1/2 tsp sea salt
For the Bombay Potatoes:
3 tbsp neutral vegetable oil
3-4 tbsp onion sliced about 3mm (1/8 in) thick
1 tsp mustard seeds
2 tsp
ginger-garlic paste
1/2 tbsp tomato puree diluted with 1 tbsp water
300ml (1 1/4 cups) curry base
1/2 tsp amchoor powder (or the juice of 1/6 lemon)
sliced green chillies and coriander (cilantro) leaves, to garnish
Method:
Place the potatoes, turmeric and salt in a pan then pour over enough water to cover. Bring to a boil, reduce to a simmer and cook for about 15-20 minutes, until the point of a knife pierces the potato with no resistance (be careful not to break the potato up). Drain the potatoes and set aside.
Heat the oil in a pan or wok. When hot, add the mustard seeds and let them splutter. Once this dies down reduce the heat, add the spices and stir-fry for 30 seconds, until aromatic (be careful not to let them burn). Increase the heat to medium-high, add the cooked potatoes to the pan and fry carefully until they begin to turn golden brown (this makes them look pretty and firms them up). Remove the potatoes with a slotted spoon and set aside.
Add the onions to the oil remaining in the pan, and cook until beginning to brown. Add the ginger-garlic paste and cook for 1 minute. At this point stir in the diluted tomato puree and cook until bubbles come to the surface. Add 1/10 of the curry base and cook until it comes to a brisk boil. Scrape down the sides of the pan to return any sauce that's sticking back into the pan.
Add the remaining curry base and bring to a boil (about 90 seconds). Return the potatoes to the pan and cook until the potatoes have warmed through and the sauce has thickened (about 3 minutes). Now stir in the amchoor and cook for 2 minutes more.
Turn into a warmed serving dish, garnish with sliced green chillies and coriander leaves.
