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Bombay Aloo

By: Author Dan Toombs

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Bombay aloo is a quick and easy dish to make.

Bombay aloo as it should be

Homemade Bombay Aloo

I have always liked bombay aloo when eating out at Indian restaurants. For some reason, however, I didn’t think bombay aloo would be one my kids like.

I’m used to hiding vegetables by pulverizing them or cutting them up so small they don’t notice. I don’t think that is the right way to go about it but that’s just the way it is. I want them to eat well.

So I made this bowl of bombay aloo for my wife and me and was very surprised to find I hadn’t made enough. The kids loved this dish! Onions, tomatoes, chillies and all, they gobbled them up like they were part of the best curry they had ever tried.

I served them with a shallow fried haddock which went so well with the potatoes.

Bombay aloo is normally quite a dry dish. I like mine with a bit more sauce. How you make it is up to you. If you want the potatoes to be dry, just cook them a bit longer.

You will need a large pan or wok with a lid.

Yield: 4

How To Make Bombay Aloo

How To Make Bombay Aloo

Ingredients

  • Serves 4 as a side dish
  • INGREDIENTS
  • 500g potatoes - peeled and cut into 3/4 inch cube
  • 2/3 litre water
  • 500g onions - finely sliced
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 400ml chopped tomatoes
  • 3 tablespoon ghee or clarified butter
  • 1 tablespoon roasted cumin seeds
  • 1 tablespoon (more or less to taste) hot red chilli powder
  • A pinch of turmeric powder
  • 1 tablespoon garam masala
  • Salt and pepper to taste
  • Serves 4 as a side dish
  • INGREDIENTS
  • 500g potatoes - peeled and cut into 3/4 inch cube
  • 2/3 litre water
  • 500g onions - finely sliced
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 400ml chopped tomatoes
  • 3 tablespoon ghee or clarified butter
  • 1 tablespoon roasted cumin seeds
  • 1 tablespoon (more or less to taste) hot red chilli powder
  • A pinch of turmeric powder
  • 1 tablespoon garam masala
  • Salt and pepper to taste

Instructions

  1. Method
  2. Melt the ghee over medium heat in a large pan or wok.
  3. Toss in the sliced onions and fry until nicely browned and transparent.
  4. Add the garlic and ginger purees and stir to combine. Fry for a further minute.
  5. Pour in the tomatoes, cumin seeds, chilli powder and turmeric and mix them all up into one happy vegetable party.
  6. Now plop in you potato cubes and fry for a further minute before pouring in the water.
  7. Cover the pan and simmer until the potatoes are soft and cooked through. You can now make the sauce to your preferred consistency - dry or liquidy.
  8. TO SERVE
  9. Sprinkle with salt and pepper to taste and then fold in the garam masala.
  10. Serve the Bombay aloo immediately or store for up to three days in the fridge and re-heat.

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© Dan Toombs
Cuisine: Indian / Category: Main or side

 

simon hamilton

Friday 16th of November 2018

Thanks Dan, i've got your red The Curry Guy book, and used a lot of the recipes, which have all been a success, but i think this one is the best by far. I totally agree that the fact that there's a sauce to it makes it better, and cooking the potatoes in it for a while marinates the potatoes so much, more flavour than a dry version. keep up the great work !!

Thanks Simon

Dan Toombs

Monday 19th of November 2018

Hi Simon

Great to hear you like the recipe.

Thank you! Dan

kev mac

Saturday 7th of October 2017

WOW just bought the book and to be honest its the best money iver ever spent :)) well happy just cant wait now too do some cooking :)

Dan Toombs

Friday 13th of October 2017

Thank you very much Kev! I'm really happy you like the book. Book two is out in May 2018.

Much appreciated. Thanks, Dan

Emmet

Saturday 5th of August 2017

Nothing about water in the ingredient list quantity please Dan. Made your base sauce yesterday and making chicken dhansak now just finishing on the stove top. Making Bombay Aloo to go with. The Dhansak tastes great . Will buy your book soon

Dan Toombs

Thursday 2nd of November 2017

Hi Emmet

Thank you. You just need enough water to cover. It cooks down quickly. You might need to add a little more if the potatoes aren't completely cooked through. Then just reduce down again and serve.

Thanks, Dan

Lisa

Thursday 29th of June 2017

Trying this tonight, Can it be frozen?

Dan Toombs

Friday 30th of June 2017

Hi Lisa - I've never frozen it but I see no reason why not. :-)

Dan

Tom Wilmore

Monday 6th of January 2014

Great recipe, nice to be able to make one of my favourite curry house dishes. Thanks.

Dan Toombs

Saturday 8th of November 2014

Thank you Tom.

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