Bombay Aloo (Bombay Potatoes)

Bombay Aloo (Bombay Potatoes) is a traditional Indian recipe for the classic accompaniment of potatoes in a spicy sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bombay Potatoes (Bombay Aloo).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes British Recipes

I have to admit that this really is one of my favourite accompaniment recipes. Even my mother, who is not really a big fan of spice loves these little bites of loveliness. Extremely versatile, these make an interesting alternative to accompany traditional roasts, particularly at Christmas, Easter or Thanksgiving. What’s more they’re super easy to make and the basic spice recipe can also be used to refresh roast potato leftovers the following day.

Ingredients:

1 thumb-sized piece of ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved crossways
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
salt and freshly-ground black pepper, to taste
small bunch coriander leaves, chopped

Method:

Combine the ginger, garlic and four tomatoes into a food processor and blitz until the become a smooth. Scrape into a bowl and set aside.

Place the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain in a colander, return to a pan, cover with the lid and leave to steam dry.

Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a generous pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and stir fry for another 2 mins. Tip in the tomato mixture and bring everything to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Adjust the seasoning to taste.

Bring to a simmer then gently cook the Bombay potatoes for a few minutes, until everything is warmed through. Turned into a warmed bowl, top with the coriander and serve.