Although this is used as a very popular “side” it can morph into a stand-alone veggie meal by adding a selection of other stuff – cauliflower and chick peas to name but two!
Back to the recipe – for those of you who follow the blog you'll know I always have baked, jacket spuds in my fridge, so you could use two of them.
Bombay Aloo – aka Bombay Potatoes
2 large jacket spuds from your stash, peeled if you prefer
OR
500g of cooked potatoes – I use Charlottes – whatever you use it should be a waxy potato that holds its shape, so any new potato will be just the job
1 medium onion, finely diced
1 tbsp rapeseed oil
250g passata
1 tbsp tomato paste
1 tsp caster sugar
1 tsp ginger paste or 1” fresh, grated.
2 cloves of roasted garlic or 2 cloves of fresh, crushed
1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot
1 tsp salt or to taste
Use a medium size saucepan (21cms/8”).
Your potatoes should be cut to approximately 6-12 cms/¼” to ½” pieces.
Fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released. Add the potatoes and the tomato paste, fry gently so that the potatoes absorb the flavours and the paste cooks too – 3-4 minutes.
Add the passata and sugar and cook on a gentle heat for 10 minutes**. Taste the Bombay Aloo, adjust salt and sugar to personal taste. Cool, box and fridge. The longer you leave this dish the better it will be. It freezes well.
As a guide this recipe will give you 690g of scrumptious Bombay Aloo.
You can add a can of chick peas, drained and rinsed or tiny florets of cauliflower with the passata and sugar marked ** above - or anything that takes your fancy!
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