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