Bombay Aloo

Season
Autumn/Winter
Skill level
Keen cook
Serves
Serves 2-3
Categories

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.

Ingredients

  • 2 large potatoes
  • 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. 1Peel the potatoes then cut in to large dice and boil or steam for 10 minutes, or until slightly tender.
  2. 2Heat 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. 3Add the remainder of the mustard seeds. Then add the chilli and turmeric powder to the sizzling seeds.
  4. 4Fry 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. 5Add 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. 6When the potatoes are cooked, stir in the coriander and serve.