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Bombay Aloo

You can’t beat a Bombay Aloo from the local Indian – in fact, Amy often orders it as her curry as it’s rich, saucy and delicious – unlike many vegan curries without ghee. Here’s her take on the famous dish which is adapted from this recipe.

Ingredients for two to three people as a side dish

3 cloves garlic 4 large vine tomatoes 1 thumb-sized piece of ginger 10 baby potatoes, peeled and halved olive oil 1 small brown onion, finely chopped ½ tsp salt ½ green chilli, finely chopped 1 level tsp black mustard seed 1 tsp ground coriander ½ tsp turmeric ½ tsp cumin 1 heaped tsp garam masala Handful of cherry tomatoes


  1. Boil the potatoes until cooked but still firm

  2. In a blender, blend together the garlic, ginger and 2 vine tomatoes. Leave to one side for later.

  3. Heat the oil in a small frying pan and then add in the finely chopped onion. Add in the salt and cook for 7-10 minutes until the onions are browning and golden (not burnt)

  4. Add in the chilli and cook for a one minute. Then, add in the black mustard seeds, coriander, turmeric, cumin and garam masala – be careful that the pan is not too hot as the mustard seeds will pop! Mix thoroughly.

  5. Add in the two vine tomatoes and handful of cherry tomatoes and cook for a few minutes to soften.

  6. Rinse and dry your potatoes before adding to the pan; coat with the tomato, spicy sauce and cook on a low heat for five more minutes.

  7. Serve piping hot as a side dish or as part of an Indian feast!


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