I love bombay potatoes, it’s a great side dish to an Indian inspired meal.
Peel and finely chop the the ginger, garlic and finely slice the green chillies
Chop up the onions into rings and separate into rings
Roughly chop all the tomatoes.
Peel the potatoes and cut them into bite size chunks. Put the potatoes in a large saucepan. Cover with water and bring to a simmer over a medium heat. Cook for 10-12 mins, or until just tender (but not over cooked) . Drain and leave to steam dry.
Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and gently fry for 12-15 mins, or until the onions are golden and sticky.
Add the ground coriander, turmeric, cumin and garam masala to the pan and gently fry for another 2 mins. add chopped garlic, ginger, green chillies and tomatoes and stir to mix it all together. If it becomes a little dry add a splash of water.
Now gently simmer, then after 2 mins carefully add in the potatoes. Season to taste.
Gently simmer the Bombay potatoes for a few mins until everything is warmed through.
Put them into a serving dish and can be placed in a warm oven until ready to serve.
Serve topped with the coriander.
Bombay potatoes (Aloo curry)
Ingredients
- 1 thumb-sized piece ginger
- 2 garlic cloves
- 6 tomatoes
- 500 g potatoes
- 3 tbsp vegetable oil
- 2 onions
- 2 green chillies
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tsp garam masala
Method
- Peel and finely chop the the ginger, garlic and finely slice the green chillies
- Chop up the onions in to rings and separate into rings
- Roughly chop all the tomatoes.
- Peel the potatoes and cut them into bite size chunks. Put the potatoes in a large saucepan. Cover with water and bring to a simmer over a medium heat. Cook for 10-12 mins, or until just tender (but not over cooked) . Drain and leave to steam dry.
- Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and gently fry for 12-15 mins, or until the onions are golden and sticky.
- Add the ground coriander, turmeric, cumin and garam masala to the pan and gently fry for another 2 mins. add chopped garlic, ginger, green chillies and tomatoes and stir to mix it all together. If it becomes a little dry add a splash of water.
- Now gently simmer, then after 2 mins carefully add in the potatoes. Season to taste.
- Gently simmer the Bombay potatoes for a few mins until everything is warmed through.
- Put them into a serving dish and serve topped with the coriander.
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).