Bombay Aloo (plain potato curry)

Bombay Aloo (plain potato curry)

A simple and easy side dish to serve with an Indian meal.

 Ingredients:

4 medium potatoes

2 tablespoons sunflower oil

1 teaspoon salt

½ teaspoon turmeric powder

½ teaspoon chilli powder

½ teaspoon cumin powder

¼ teaspoon mustard seeds

1 red dried chilli

2 springs fresh coriander finely chopped

Method:

1.       Peel the potatoes and cut into 4 wedges lengthwise

2.       Slice each wedge into thin slices approx 5mm thick.

3.       Wash the potato slices and pat dry with a teacloth.

4.       In a large non-stick shallow frying pan with lid add the oil and heat it up.

5.       Once the oil is hot add the mustard seeds and red dried chilli andwait for them to splutter.

6.       Add the potato pieces and toss around in the oil.

7.       Add the salt, turmeric powder, coriander powder and chilli powder and toss the potatoes until they are coated with the spices.

8.       Cover the pan and cook the potatoes on a low heat for 20 minutes or until potatoes are thoroughly cooked. Whilst cooking, make sure you toss the potatoes intermittently every few minutes to ensure even cooking.

9.       Once the potatoes are thoroughly cooked, transfer the Bombay Aloo to a serving dish and garnish with the fresh chopped coriander leaves

Serve hot with nan bread or as side dish.

Tip –This curry is a dry curry, if you like to make it so that it has gravy, add 100 ml water mixed with 1 tablespoon tomato puree at step 8 .

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