Here’s my mum’s take on an indian classic, Bombay Aloo …
It’ s a relatively simple dish to cook and the main ingredients are potatoes, or “aloo” as they’re called in Punjabi and Hindi.
Wash and prepare the potatoes, half a kilo of baby potatoes if possible as they’re a lot easier to cook; slice them up into thin slivers of a few mill thick and you can leave the skins on if you wish.
Take a frying pan and throw in a large knob of butter (1 inch cube), add a teaspoonful of cumin seeds (jeera) plus a 4 or 5 curry leaves and start frying this mix on medium heat … the aroma is going to be fabulous.
After a few minutes add in the sliced potatoes, plus half a teaspoon of salt and a quarter of a teaspoon of red chilli powder.
Add in three quarters of a tin of chopped tomatoes, and slowly stir the mixture until all the potatoes are coated with the tomatoes. Add a quarter of a glass of water if required.
Now let the potatoes cook slowly in this tomato mixture for approximately 30 minutes until the potatoes are nice and soft and most of the water has evaporated.
Garnish with a few chopped coriander leaves and you’re done! Enjoy!
Here’s a picture of it once it’s done …
