Bombay Aloo

Bombay potato, sometimes called Bombay aloo or aloo (alu) Bombay, is an Indian dish prepared using potatoes that are generally cubed or roughtly chopped the same size, parboiled and then fried and seasoned with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder salt and pepper. Onion, tomatoes and tomato sauce are sometimes used as ingredients. Bombay aloo is mainly served as a side dish, rather than as a main course.

Prep Time 20 mins

Cook Time 70 mins

Total Time 1 hr 30 mins

Cuisine: Asia, Indian

Courses: Sides

Difficulty: Intermediate

Servings: 4

Dietary: Vegan, Vegetarian

Ingredients

Gravy

700 ml water
25 g ginger
2 onions
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
½ tsp salt
50 ml vegetable oil
2 plum tomatoes

Aloo

800 g potatoes
10 g fresh coriander
½ tsp ground turmeric
7 tbsp vegetable oil
½ onion
3 garlic cloves
2 cm ginger
½ tsp ground cumin
½ tsp ground coriander
½ tsp fenugreek seeds
1 tsp mustard seeds
½ tsp garam masala
½ tsp chilli powder
½ tbsp tomato purée
1 tomato

Instructions

1
Gravy: In a large pan pour the water over a medium to high heat. Add all gravy the ingredients apart from the tomatoes and simmer covered for 40 to 50 minutes, until the onions become very soft. Add the tomatoes and cook for a further 15 minutes.
2
Remove from heat and blend to a smooth consistency stick or wand blender. This is a simple curry base that can serve in many other Indian dishes. There is plenty here with a good amount left over to freeze for another time.
Take care when blending hot liquid. A stick blender can be used off the heat; if using a jug blender, cool the mixture slightly, work in small batches and vent the lid.
3
Aloo: In a large pan of boiling water, add the potatoes, and turmeric. Simmer for circa 20 minutes or until just tender, strain and allow to cool.
Cook the potatoes only until a knife enters with slight resistance. They must remain firm enough to survive frying without breaking apart.
4
In a heavy-based frying pan heat 4 tbsp oil over a medium heat. Add the potatoes and fry until they have browned slightly but are not falling apart. Remove from pan.
5
In the same pan, add the remaining 2 tbsp oil, onions, garlic, and ginger. Cook gently until translucent but not coloured. Add all the spices and fry for circa 30 to 60 seconds until the spices begin to darken. Add the tomato puree and turn up the heat to slightly caramelise the onions and to remove the bitterness from the tomato puree, this shall likely be approximately 3 to 4 minutes.
Keep the spices moving and add the tomato purée as soon as they smell fragrant. If they scorch, they will make the finished sauce bitter.
6
Add 300 ml of the curry gravy and cook slowly allowing it to reduce. Add the potatoes, along with the chopped tomato, and cook on low for 5 minutes, until the potatoes are heated through. Finish with a handful of coriander and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 548.39kcal

% Daily Value *
Total Fat 38.67g60%
Saturated Fat 2.64g14%
Sodium 363.29mg16%
Potassium 1197.48mg35%
Total Carbohydrate 46.69g16%
Dietary Fiber 7.95g32%
Sugars 7.19g
Protein 6.46g13%

Vitamin C 52.21 mg
Calcium 64.62 mg
Iron 2.97 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.