Bombay Aloo (Potato Curry)

Ingredients

• 3 Potatoes (Medium size, peeled, cubed, and parboiled until 80% cooked)
• 2 tbsp Vegetable oil
• 1 tsp Garlic paste
• 1 tbsp Tomato puree (Mixed with a little water to form a paste)
• 1 tsp Mixed powder (A blend of turmeric, cumin, coriander, and curry powder)
• 0.5 tsp Kashmiri chili powder
• Salt (To taste)
• 1 cup Base gravy (Standard BIR base gravy)
• 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 puree and stir well to combine with the garlic.

4. 4

   Add the mixed powder, Kashmiri chili powder, and salt. Stir for a few seconds to toast the spices, being careful not to burn them.

5. 5

   Pour in a small amount of the base gravy (about 1/4 cup) to create a thick masala paste and prevent the spices from burning.

6. 6

   Add the parboiled potato cubes to the pan. Toss them thoroughly to ensure every piece is coated in the spice mixture.

7. 7

   Add the remaining base gravy and the tomato wedges.

8. 8

   Increase the heat and let the curry simmer for 5-7 minutes. The sauce should reduce and thicken, clinging to the potatoes.

9. 9

   Garnish with freshly chopped coriander and serve hot.

Notes

For the best results, use a traditional BIR (British Indian Restaurant) base gravy. If you don't have base gravy, you can substitute with a light vegetable stock mixed with sautéed onions and peppers, though the flavor profile will change. Parboiling the potatoes is essential to ensure they are soft inside but hold their shape during the final cook.

Nutrition per serving

• side dish
• Indian
• vegetarian
• vegan
• potato
• curry
• BIR
• spicy