Bombay Aloo (BIR Style)
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A classic British Indian Restaurant (BIR) style Bombay Aloo featuring tender baby potatoes in a rich, spiced tomato-based gravy. This version uses pre-boiled potatoes and a base gravy for that authentic restaurant flavor.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
Ingredients
- 40 g
- 5 g
- 16 g
- 3 g
- 1 g
- 1 g
- 3 g
- 250 g
- 60 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 680 g before cooking, which is about 340 g per serving.
Steps
Heat the vegetable oil in a pan or wok over medium-high heat.
Add the garlic paste to the hot oil and fry for about 30 seconds until the raw smell disappears and it becomes fragrant.
Add the diluted tomato paste and stir well into the oil.
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.
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.
Add the pre-boiled baby potatoes to the pan. Stir gently to coat each potato thoroughly with the spice base.
Add the remaining base gravy and the fresh tomato wedges.
Simmer for 3-5 minutes on medium heat, allowing the sauce to reduce and thicken until it clings to the potatoes.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 380
- Protein
- 5 g
- Carbs
- 37 g
- Fat
- 25 g
- Fiber
- 6 g
Where the calories come from
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