Bombay Aloo

Serves 1
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Directions

  1. 1Start with olive oil (or vegetable oil).
  2. 2Add two medium diced onions and four bay leaves and simmer gently until soft and golden brown.
  3. 3Once onions are golden, add a tablespoon of ginger and garlic paste and mix well until cooked through.
  4. 4Stir in a full cup of tomato passata and mix thoroughly.
  5. 5Throw in all of your spices.
  6. 6Chuck in chilies (to taste).
  7. 7Coat the potatoes in the masala.
  8. 8Pour in about 200 ml of water to loosen the masala and create a sauce.
  9. 9Pop the lid on and let it simmer for about 5 minutes.
  10. 10Add a ton of coriander at the end.
  11. 11Serve with roti as a main dish.

Ingredients

  • 2 tbsp olive oil
  • 2 medium diced onions
  • 4 bay leaves
  • 1 tbsp ginger and garlic paste
  • 1 cup tomato passata
  • 8 medium-sized red potatoes, peeled and deep-fried
  • 2 chilies
  • 200 ml water
  • 1 small bunch coriander
  • 1 tsp Garam Masala
  • tsp Red chilli mix
  • tsp Black Pepper
  • 2 hpd tsp Coriander
  • 2 tsp Aamchoot

Equipment

pan

Tips

  • The sweetness from extra onions cuts through the tanginess of the tomato, eliminating the need for sugar.
  • Pre-cooking and deep-frying the potatoes and using amchur in the masala allows for faster cooking.
  • Serve with roti as a main dish.