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
Boil the potatoes until cooked but still firm
In a blender, blend together the garlic, ginger and 2 vine tomatoes. Leave to one side for later.
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)
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.
Add in the two vine tomatoes and handful of cherry tomatoes and cook for a few minutes to soften.
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.
Serve piping hot as a side dish or as part of an Indian feast!