This is a dry, dark, aromatic Punjabi dish, made extra hearty with the potato. Although it’s traditionally a dry, meaty dish, you can add more Base Curry Sauce if you like your curries with more sauce or more yoghurt if you like them a bit creamier.
What you need… • 2 potatoes, peeled and cut into 5cm chunks (you need about 12 pieces) • 4 Tablespoons ghee • 5 garlic cloves, roughly chopped • 5 chillies, roughly chopped, depending how hot you’d like your curry (optional) • 1 teaspoon ginger paste • 800g lamb mince • 200ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 0.5 onion roughly chopped • small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 1 teaspoon garam masala • 1 Tablespoon yoghurt • salt, to taste
Spice Mix 1 • 2 cloves • 1 cardamom, cracked but not crushed • 1 cinnamon stick (about 10cm long)
How to make it… 1. Boil the potatoes and, when cooked, cover in cold water and set aside. 2. Heat the ghee to a high heat. Add the Spice Mix 1 to the pan and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one cardamom. 3. Add the garlic and the (optional) chillies, turn down the heat and cook for 2 minutes. You may have to remove the pan from the heat initially to stop it burning. (If it burns then throw it away and start again.) 4. Add the ginger paste and fry for 1 minute. 5. Add the mince, coat it well with the mixture and fry until all the dark red colour of the mince has turned brown. Make sure you break down all the chunks of mince. This will take about 3–4 minutes. 6. Add the Base Curry Sauce and Spice Mix 2, stir well and cover the pan. Cook (covered) for 20 minutes on a medium heat, stirring occasionally. 7. Add the tomato ketchup, coriander stems and garam masala and onion, mix well and simmer gently (uncovered) for 5 minutes, stirring occasionally. 8. Add the potato, yoghurt and salt, mix well and cook until everything is heated through. This should take about 2 minutes. 9. Serve, garnished with the coriander leaves.
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
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.
In a recent survey we asked: “What’s your favourite Indian side dish?”.
In a close run result there was a surprising winner with Saag Paneer taking 30% of the votes for favourite side dish. The Classic Bombay Aloo polled level with Tarka Dhall on 25%, while trailing in fourth place was Aloo Gobi on 20%.
Part One of the search for Tenerife’s Best Curry was a tad disappointing to say the least. So hip, hip, hurrah for Bombay Babu(part two) which was the original choice for part one if only we could have found it through the car park, along the alleyway, down the steps etc. But after a couple of days in Tenerife it ain’t so tough to find. And thank goodness for that.
Chirpy chap waiter from Gillingham will keep you amused even if you don’t like the earthy decor with whicker-style chairs and sharp white linen against brown tables with a backdrop of pics of famous Indian sites such as the Mumbai’s Gateway of India.
But forget Gillingham waiters and decor discussion because the Punjabi chef knows his stuff. Herein, through the car park, along the alleyway and down the steps etc lies the greatest Bombay Aloo (€5 plus tax) you are likely to taste. How’s he do it I know not; after all, how can a bit of pepper, tomato and spice added to a few chunks of potato be that different to thousands of other? But, it can. Taste this Bombay Potato please.
The Chicken Dhansak (€8.50 plus tax), Lamb Madras (€8 plus tax) and Mushroom rice (€4 plus tax) were top draw as was the Dhal Mukhni (€5.90 plus tax) the current favourite of lentils with garlic, ginger and coriander and butter, with which the chef shared some ‘how to do it properly’ secrets.
Stupidly I never asked how he did that potato.
Bombay Babu, CC La Niña, Planta 3 Local 62, Torviscas Playa Costa Adeje, Tenerife. Tel: +34 922 719 463. Open: Tues–Sun 2pm-midnight.