Bombay aloo is a quick and easy dish to make.
I have always liked bombay aloo when eating out at Indian restaurants. For some reason, however, I didn’t think bombay aloo would be one my kids like.
I’m used to hiding vegetables by pulverizing them or cutting them up so small they don’t notice. I don’t think that is the right way to go about it but that’s just the way it is. I want them to eat well.
So I made this bowl of bombay aloo for my wife and me and was very surprised to find I hadn’t made enough. The kids loved this dish! Onions, tomatoes, chillies and all, they gobbled them up like they were part of the best curry they had ever tried.
I served them with a shallow fried haddock which went so well with the potatoes.
Bombay aloo is normally quite a dry dish. I like mine with a bit more sauce. How you make it is up to you. If you want the potatoes to be dry, just cook them a bit longer.
You will need a large pan or wok with a lid.
Serves 4 as a side dish
500g potatoes – peeled and cut into 3/4 inch cube
2/3 litre water
500g onions – finely sliced
1 tablespoon garlic puree
1 tablespoon ginger puree
400ml chopped tomatoes
3 tablespoon ghee or clarified butter
1 tablespoon roasted cumin seeds
1 tablespoon (more or less to taste) hot red chilli powder
A pinch of turmeric powder
1 tablespoon garam masala
Salt and pepper to taste
Melt the ghee over medium heat in a large pan or wok.
Bombay aloo is a good alternative to boring old chips.
Toss in the sliced onions and fry until nicely browned and transparent.
Add the garlic and ginger purees and stir to combine. Fry for a further minute.
Pour in the tomatoes, cumin seeds, chilli powder and turmeric and mix them all up into one happy vegetable party.
Now plop in you potato cubes and fry for a further minute before pouring in the water.
Cover the pan and simmer until the potatoes are soft and cooked through. You can now make the sauce to your preferred consistency – dry or liquidy.
Sprinkle with salt and pepper to taste and then fold in the garam masala.
Serve the Bombay aloo immediately or store for up to three days in the fridge and re-heat.
Disclosure: The tiffin dish used to serve the Bombay Aloo was given to me to use free of charge by Indian Tiffin.