Curries
Bombay Aloo
Ingredients
- 500 gr. (1lb. 2 oz.) charlotte potatoes
- (cut into small chunks)
- 1 tbsp. oil
- Generous knob of butter
- 1 thinly sliced onion
- 2 cloves garlic, roughly chopped
- ½ tsp. salt or to taste
- 2 medium tomatoes, cut into chunks
- (or 4 tbsp. chopped tinned tomatoes)
- 3 tbsp. water
Bombay Aloo Seeds
- 1 tsp. black mustard seeds
- ½ tsp. cumin seeds
- Pinch fennel seeds
- ¼ tsp. asafoetida seeds
Bombay Aloo Ground Spices
- ½ tsp. coriander
- ½ tsp. cumin
- ¾ tsp. turmeric
- ½ tsp. chilli powder
- small pinch ground fennel
- ½ tsp. freshly ground black pepper
Method
1
Heat the1 tbsp. oil and generous knob of butter in a large wok or pan. Add the Bombay Aloo seeds and fry for a minute or so, until they just start to pop and jump about.
2
Add the sliced onion and fry until it begins to caramelize around the edges. Now add the garlic together with the Bombay Aloo ground spices, potato chunks, chopped tomatoes and 1 tsp. salt. Add 3 tbsp. water.
3
Cook together, covered, for 10 minutes then uncovered for 10 minutes untill all the liquid has evaporated and the potatoes are cooked through. Add a splash of water any time, if it looks too dry.
4
Serve with Madras Curry or Chicken Biryani
