Just another important British Indian restaurant recipe!
Cooked and cooled potatoes ready for use in Indian restaurant curries
This pre-cooked potato dish can be eaten on its own or used in other British Indian restaurant style dishes. Serve it as is and it could be a delicious bombay aloo. combine it with my mixed vegetable recipe with a little curry sauce and you’ve got that popular dish vegetable bhajee. You could also add spinach for saag aloo or just use the potatoes in a fiery hot vindaloo.
Ready to cook into something really nice.
Whatever you decide to do with this simple British Indian restaurant recipe, you are going to like it. Be sure to cook the potatoes until they are quite soft. There’s nothing worse that an 80% cooked potato.
In the coming weeks I’ll be sharing recipes that you can use combine these potatoes with. For now, just enjoy them as they are. They really are nice.
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- 3 tablespoon ghee or clarified butter
- 1 tablespoon cumin seeds
- 1 inch piece of cassia bark or cinnamon stick
- 5 green cardamoms
- 2/3 litre water or fragrant stock
- 3 large onions – finely sliced
- 2 tablespoons garlic and ginger paste
- 400ml chopped tomatoes
- 500g potatoes – peeled and cut into thirds
- 1 tablespoon mild Kashmiri chilli powder
- A pinch of turmeric powder
- 1 tablespoon garam masala
- Salt and pepper to taste
- Melt the ghee over medium heat in a large pan or wok.
- Add the cumin seeds, cinnamon/cassia and cardamom pods and fry for about 30 seconds. Be careful not to let them darken in colour.
- Toss in the sliced onions and fry until soft and transparent, stirring regularly.
- Add the garlic and ginger pastes and stir to combine. Fry for a further minute.
- Pour in the tomatoes, garam masala, chilli powder and turmeric and mix them all up into one happy vegetable party.
- Now plop in your potato cubes and fry for a further minute before pouring in the water/stock.
- Cover the pan and simmer until the potatoes are soft and cooked through. It should take about a half hour.
- Sprinkle with salt and pepper to taste and give it all a good stir.
- Serve the potatoes as they are immediately or allow to cool and store for up to three days in the fridge. These potatoes can also be frozen, defrosted and used at a later date in your curries
The fact these pots can be frozen is a winner for me, thanks.
Hi Dan
These look great.. do you have a recipe for vegetable Bhajee?
Thanks
Rach
I sure do. It’s coming up soon. Thanks.
Great recipes and tips, great results too, thank you.
Kate
Thank you very much Kate. 🙂
Followed the recipe but the potatoes took ninety minutes to cook properly. I could only cover the wok about ninety percent of the way, I was using my chopping board because my wok doesn’t have a lid. Was that the problem?
Hi Bailey
That or the potatoes were cut too large. At least you got there in the end. A tight fitting lid will help speed the process up though. 🙂
Thanks,
Dan