© J Sainsbury plc 2020
Bombay aloo
Aka Bombay potato is a classic Indian dish where potatoes are the star, being cooked in spices. You may find this served as a side dish to a main, but it has plenty enough going for it to be the main itself. By all means, serve with rice, breads and - if you fancy - a contrasting dish such as a daal.
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Ready in 50 minutes
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Cooking time 40 minutes
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Prep time 10 minutes
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Serves 4
One of your 5 a day
Ingredients
- 3 tbsp vegetable oil
- 2 tsp brown mustard seeds
- 2 tsp cumin seeds
- 2 tsp nigella seeds
- 1 large onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1 tbsp finely grated fresh ginger
- 800g small new potatoes - peeled
- 200g cherry tomatoes, cut in half
- 200g frozen peas
- 1 tsp turmeric
- 1 tsp ground coriander
- ½-1 tsp chilli powder
- Small bunch coriander, finely chopped
Method
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1
In a medium pan over a moderate heat, fry the onion and seeds in the oil for 10 minutes until soft. Add the garlic and ginger and cook for 1 minute. Add the ground spices, potatoes, tomato, a pinch salt, and stir to coat
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2
Add 250ml of water, cover and cook for 15 minutes. Uncover and cook for another 10-15 minutes or so, until all the water has evaporated, stirring in the peas for the last 5 minutes to warm through. Season to taste
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3
Scatter with coriander leaves and serve up.
