Bombay Aloo

This spicy potato curry makes an ideal accompaniment to an Indian meal. Use a firm variety like Desiree so that the potato holds its shape while cooking. For a change you could also try adding some cooked cauliflower or shredded spinach in the last few minutes of cooking.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

45 minutes

SERVES

Serves 3

Ingredients

2 large potatoes (Desiree works well, but any firm all-rounder would be good too)
1 medium onion, peeled and finely sliced
4 tbsp oil, (sunflower oil carries spices well)
¼ tsp whole mustard seeds
1 green chilli, de-seeded and finely chopped (more if you like it fiery)
¼ tsp turmeric powder
2 garlic cloves, peeled and crushed
Small handful of chopped coriander leaves
Sea salt and black pepper to season

Method

Peel the potatoes then cut in to large dice and boil or steam for 10 minutes, or until slightly tender.

Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop the oil is ready.

Add the remainder of the mustard seeds. Then add the chilli and turmeric powder to the sizzling seeds.

Fry this pungent mixture of oil and spices for a minute or so, then add the onion and garlic and fry for 5 minutes to soften.

Add the potatoes and fry gently for about 10 minutes, stirring frequently so that the potatoes are smothered in seeds, and have a crispy golden coating.

When the potatoes are cooked, stir in the coriander and serve.

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