Bombay aloo

Bombay aloo

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

Monday nights are always curry nights at my house. On Sundays, we usually cook up a roast Sunday dinner with all the fixings, so I always make extra roast potatoes for this curry. You could do the same in place of the pre-cooked stewed potatoes used here, although the cooking stock is nice added to this sauce.

Bombay aloo can be served either quite saucy or dry, and as I usually serve this curry as a side dish, my sauce is on the dry side. If serving as a vegetarian main course, you might want to add more liquid.

Ingredients

Quantity Ingredient
4 tablespoons ghee, rapeseed oil
or seasoned oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 tablespoons Garlic and ginger paste
7 tablespoons Tomato purée
300ml base curry sauce, heated
600g Pre-cooked stewed potatoes, cut into bite-sized chunks, plus 100ml of the cooking stock, or water
1 tablespoon Mixed powder
1 teaspoon chilli powder
2 tomatoes, quartered
1 teaspoon dried fenugreek (methi) leaves
1/2 teaspoon Garam masala
3 tablespoons finely chopped coriander
salt

Method

  1. Heat the ghee or oil in a pan over a medium-high heat then add the cumin seeds. When they become fragrant, stir in the onion and fry for about 3 minutes until soft and translucent. Stir in the garlic and ginger paste and enjoy that garlicky aroma.
  2. Now stir in the tomato purée, base curry sauce and potato cooking stock or water, and bring to a simmer. There is no need to stir unless it is obviously catching on the pan. Scrape any caramelized sauce from the sides of the pan back in then add the pre-cooked potatoes, mixed powder and chilli powder.
  3. Continue to simmer while spooning the sauce over the potatoes. When well coated, add the tomatoes and cook for a further couple of minutes.
  4. Season with salt to taste and sprinkle with the dried fenugreek leaves and garam masala. Top with the chopped coriander to serve.
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