Bombay Aloo

A dry potato curry

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Ingredients

2 tbsp	vegetable oil or ghee
450 g	potatoes, peeled and cut into 2 - 4 cm chunks
2 medium	red chilies, seeded and finely chopped
1 large	onion, chopped
2 tsp	mustard seeds
1 tsp	ground cumin
1 tsp	fenugreek seeds
1 tsp	turmeric
8	curry leaves
1 tsp	garam masala
1 tbsp	chopped coriander
	salt, to taste

Method

Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the potatoes in salted water, drain and set aside.

In a frying pan, dry roast the cumin, fenugreek, and chilies for one minute, before adding half of the oil and then the onion, stirring occasionally for 3-4 minutes, until a thick sauce is obtained.

In a fresh pan, heat the remainder of the oil and add the curry leaves and mustard seeds and fry for one minute before adding the sauce, the cooked potatoes and turmeric. Add a little salt. Add a little water to moisten and simmer for about 4 - 5 minutes, stirring every so often until the potatoes are just starting to dry. Stir in the coriander and simmer for a few more minutes, or until the liquid has evaporated.

Option:
Some Bombay Aloo recipes include tomato puree, sliced green pepper and garlic.