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How to cook… Bombay Aloo

Serves 4 as a side dish

Bombay Aloo is the classic side dish of all Indian restaurants. Few meals pass without someone on the table ordering a portion of this potato dish. It’s very simple to make with cooked potato pieces added to some Base Curry Sauce and spices and finished off with some tomato segments.

What you need…
• 400g potato, cut into 5cm chunks
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 160g Base Curry Sauce
• 2 tomatoes, cut into segments
• salt, to taste

Spice Mix
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli powder

How to make it
1. Peel the potatoes, cut into 5cm chunks and boil until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste.
2. Heat the ghee to a medium heat. Add the garlic paste and ginger paste and cook for 1 minute.
3. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the tomatoes and cook for 2 minutes. They should be soft but not breaking up.
6. Add the salt and potatoes, mix carefully so as not to break the potatoes or tomatoes, and cook until heated through.

CHEF’S TIP
This recipe will create a dryish dish but if you like more sauce with your potatoes simply add more Base Curry Sauce.
Few curries pass without an order of Bombay Aloo.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaPrawn Korma

You’ll know if you get served a fake Bombay Aloo… Your dish will be full of imataters.

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