- March 2012
- Serves 4
- Takes 15 mins to make, 30 mins to cook
Atul Kochhar’s classic Indian Bombay aloo is a fantastic side for curries.
- Vegetarian recipes
- 20.2g (7.5g saturated)
- 47.1g (4g sugars)
Fresh curry leaves are available from many Asian grocers, but you can use the same number of dried curry leaves (from major supermarkets).
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