Bombay Aloo

Cuisine: Indian
Effort: Low
Quick: Less than 1 hour
Vegetarian: Yes
Spice Level: Mild
Cook's Fave: Yes

Serves: 4-6, Calories: 235, Time: 1 hr

Ingredients:

  • 1 kg potatoes, peeled, chunked.  810
  • 2 tsp ginger purée.  10
  • 3 tsp garlic purée.  51
  • 500g passata.  142
  • 6 jubilee tomatoes, deseeded, chopped.  76
  • 2 tbsp veg oil.  248
  • 1 large onion, thinly sliced.  75
  • 1 tsp mild chilli powder
  • 1.½ tsp black mustard seeds
  • 2 tsp ground coriander
  • ¾ tsp turmeric
  • ½ tsp ground cumin
  • 3 tsp or garam masala
  • ½-1 tsp paprika
  • 2 tsp dried leaf coriander
  • ½ tbsp lemon juice + 1 tsp sugar, OR, 1 tbsp mango chutney

Method:

  1. In large saucepan; Parboil potatoes until tender. 10 mins. Drain. Set aside.
  2. In sauté pan; Fry onion in oil for 15 mins until golden.
  3. Add chilli powder, mustard seeds, ground coriander, turmeric, cumin, garam masala and paprika. Stir. Fry, 2 mins.
  4. Add passata, leaf coriander, ginger, garlic, and mango/lemon and sugar. Simmer.
  5. Stir in potatoes and jubilees. Season. Simmer, covered, 25 mins.
  6. Serve with Chicken JalfreziChicken Tikka MasalaBaked Onion Bhajis or Gobi Aloo.

Calories = 1412

  • 1412 / 6 = 235

Tip: Use x3 large tins potatoes, drained (636 cals). Add at step 5. Reduces overall cals by 174. Now 193 cals per portion.

Modified from Bombay Potatoes

 


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