Bombay Aloo

Serves 1
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Directions

  1. 1Heat olive oil (or vegetable oil) in a pan.
  2. 2Heat olive oil (or vegetable oil) in a pan.
  3. 3Heat olive oil (or vegetable oil) in a pan.
  4. 4Add two medium diced onions and four bay leaves.
  5. 5Add two medium diced onions and four bay leaves.
  6. 6Add two medium diced onions and four bay leaves.
  7. 7Simmer gently until the onions are nice, soft, and golden brown.
  8. 8Simmer gently until the onions are nice, soft, and golden brown.
  9. 9Simmer gently until the onions are nice, soft, and golden brown.
  10. 10Once onions are golden, add one tablespoon of ginger and garlic paste and mix well until cooked through.
  11. 11Once onions are golden, add one tablespoon of ginger and garlic paste and mix well until cooked through.
  12. 12Once onions are golden, add one tablespoon of ginger and garlic paste and mix well until cooked through.
  13. 13Add a full cup of tomato passata and mix thoroughly.
  14. 14Add a full cup of tomato passata and mix thoroughly.
  15. 15Add a full cup of tomato passata and mix thoroughly.
  16. 16Throw in all of your spices and combine the masala.
  17. 17Throw in all of your spices and combine the masala.
  18. 18Throw in all of your spices and combine the masala.
  19. 19Let the masala cook through for a couple of minutes.
  20. 20Let the masala cook through for a couple of minutes.
  21. 21Let the masala cook through for a couple of minutes.
  22. 22Add chillies (as many as desired for a kick).
  23. 23Add chillies (as many as desired for a kick).
  24. 24Add chillies (as many as desired for a kick).
  25. 25Immediately add the eight medium-sized red potatoes that have been peeled and deep-fried.
  26. 26Immediately add the eight medium-sized red potatoes that have been peeled and deep-fried.
  27. 27Immediately add the eight medium-sized red potatoes that have been peeled and deep-fried.
  28. 28Coat the potatoes in all of the masala.
  29. 29Coat the potatoes in all of the masala.
  30. 30Coat the potatoes in all of the masala.
  31. 31Pour in about 200 ml of water to loosen the masala and create a sauce.
  32. 32Pour in about 200 ml of water to loosen the masala and create a sauce.
  33. 33Pour in about 200 ml of water to loosen the masala and create a sauce.
  34. 34Pop the lid on and let it simmer for about five minutes.
  35. 35Pop the lid on and let it simmer for about five minutes.
  36. 36Pop the lid on and let it simmer for about five minutes.
  37. 37Stir in a ton of coriander right at the end.
  38. 38Stir in a ton of coriander right at the end.
  39. 39Stir in a ton of coriander right at the end.
  40. 40Serve with roti as a main dish.
  41. 41Serve with roti as a main dish.
  42. 42Serve with roti as a main dish.

Ingredients

  • olive oil
  • olive oil
  • olive oil
  • 2 medium diced onions
  • 2 medium diced onions
  • 2 medium diced onions
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon ginger and garlic paste
  • 1 cup tomato passata
  • 1 cup tomato passata
  • 1 cup tomato passata
  • spices
  • spices
  • spices
  • 8 medium-sized red potatoes, peeled and deep-fried
  • 8 medium-sized red potatoes, peeled and deep-fried
  • 8 medium-sized red potatoes, peeled and deep-fried
  • chillies
  • chillies
  • chillies
  • 200 ml water
  • 200 ml water
  • 200 ml water
  • coriander
  • coriander
  • coriander

Equipment

pan

Tips

  • Pre-cook the potatoes by deep-frying them for a different flavor and faster cooking time.
  • Use extra onions to add sweetness and cut through the tanginess of the tomato, eliminating the need for added sugar.