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Bombay Aloo

This spicy potato curry makes an ideal accompaniment to an Indian meal. Use a firm variety like Desiree so that the potato holds its shape while cooking. For a change you could also try adding some cooked cauliflower or shredded spinach in the last few minutes of cooking.

This recipe was created by Luke Willcox - New Product Development team.
snow

SEASON

Autumn/Winter

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

15 minutes

cooking time

COOKING TIME

45 minutes

dinner

SERVES

Serves 3

Bombay aloo

Ingredients

  • 2 large potatoes (Desiree works well, but any firm all-rounder would be good too)
  • 1 medium onion, peeled and finely sliced
  • 4 tbsp oil, (sunflower oil carries spices well)
  • ¼ tsp whole mustard seeds
  • 1 green chilli, de-seeded and finely chopped (more if you like it fiery)
  • ¼ tsp turmeric powder
  • 2 garlic cloves, peeled and crushed
  • Small handful of chopped coriander leaves
  • Sea salt and black pepper to season

Method

1
Peel the potatoes then cut in to large dice and boil or steam for 10 minutes, or until slightly tender.
2
Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop the oil is ready.
3
Add the remainder of the mustard seeds. Then add the chilli and turmeric powder to the sizzling seeds.
4
Fry this pungent mixture of oil and spices for a minute or so, then add the onion and garlic and fry for 5 minutes to soften.
5
Add the potatoes and fry gently for about 10 minutes, stirring frequently so that the potatoes are smothered in seeds, and have a crispy golden coating.
6
When the potatoes are cooked, stir in the coriander and serve.

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