Bombay Aloo (BIR Style)

Ingredients

• 3 tbsp Vegetable oil (or any neutral oil)
• 1 tsp Garlic paste (or finely minced garlic)
• 1 tbsp Tomato paste (diluted with a little water)
• 1 tsp Mixed powder (BIR style curry powder blend)
• 0.5 tsp Turmeric powder
• 0.5 tsp Chili powder (adjust to heat preference)
• 0.5 tsp Salt (to taste)
• 250 ml Base gravy (standard BIR base gravy)
• 300 g Baby potatoes (boiled until tender and peeled)
• 0.5 Fresh tomato (cut into wedges)
• 1 tbsp Fresh coriander (chopped, for garnish)

Steps

1. 1

   Heat the vegetable oil in a pan or wok over medium-high heat.

2. 2

   Add the garlic paste to the hot oil and fry for about 30 seconds until the raw smell disappears and it becomes fragrant.

3. 3

   Add the diluted tomato paste and stir well into the oil.

4. 4

   Add the mixed powder, turmeric powder, chili powder, and salt. Stir rapidly to cook the spices without burning them, adding a splash of base gravy if the mixture looks too dry.

5. 5

   Pour in about half of the base gravy and bring it to a vigorous boil, allowing the oil to separate and rise to the top.

6. 6

   Add the pre-boiled baby potatoes to the pan. Stir gently to coat each potato thoroughly with the spice base.

7. 7

   Add the remaining base gravy and the fresh tomato wedges.

8. 8

   Simmer for 3-5 minutes on medium heat, allowing the sauce to reduce and thicken until it clings to the potatoes.

9. 9

   Garnish with freshly chopped coriander and serve hot.

Notes

For the best results, use a traditional BIR base gravy. If you don't have baby potatoes, you can use regular potatoes cut into 1-inch chunks, provided they are boiled first.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• indian
• bir style
• potato