- 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)
- 3 tbsp vegetable oil
- 50g butter
- 1 large onion, chopped
- ½ tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1½ tsp ground turmeric
- 1 tsp garam masala
- About 20 fresh curry leaves (see tip)
- 2 medium-size red chillies, deseeded and finely chopped
- 6 medium-size baking potatoes (about 1kg), cut into 2-3cm chunks
- 1 tbsp lemon juice
- 600ml hot water
- 1 tsp sea salt
- 2 tbsp chopped fresh coriander
- Heat 2 tbsp of the oil and the butter in a large heavy-based sauté pan, then add the onion, spices, curry leaves and chillies. Cover and cook on a low heat for 3-4 minutes without colouring, stirring occasionally.
- Add the potatoes and lemon juice, cover with 600ml hot water, then add the sea salt. Cover and simmer for about 10 minutes, then remove the lid and continue to simmer for another 15 minutes, stirring every so often until the potatoes are cooked.
- Stir in the coriander and simmer for a few more minutes or until the liquid has evaporated.
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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