Yeah yeah yeah I have been busy. Busy with a new full time marketing job and settling in the new apartment-oh these two things are keeping me on my toes. When I took a job I promised myself that I would at least post a recipe once a week but it just couldnt happen. Now I know how much time blogging needs and it is no less then having a full time job. But better late then never, isn’t it? So here I am sitting with my laptop and working on this post.Bombay Aloo, is my recent loving recipe. Recent because, back in India I never heard about a dish called Bombay aloo-not even when I was in Mumbai. When I came to the UK I saw this dish sitting quietly in the vegetarian sides menu in every curry house. Until one day we decided to order it. Small baby potatoes cooked in rich spicy sauce, ummm very much like dum aloo in appearance. Taste and method is quite different though; dum aloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloo however is a lighter version where boiled potatoes are used and then are coated with basic everyday Indian spices.
So when you are bored of simple aloo ki subji like the one cooked in pressure cooker or one that is served with puri or kachori, give Bombay Aloo a try. Throw in it ginger, garlic, onion and tomato puree; mix in Indian spices and let it simmer on slow heat. To have authentic taste make sure you cook it longer on slow heat as it helps the spices to penetrate in the potatoes and that is what brings the best flavor.Consistency is again very important. It cant be runny like rassewale aloo neither should it be dry like sukha aloo- the trick is to have semi thick gravy where you can see the glaze of sauce and spices on the potatoes. You can serve it as a side with rice, naan or any Indian bread.
Ingredients:10 baby potatoes, boiled and peeled1 onion chopped4 cloves garlic chopped4 medium size tomatoes chopped2 dry whole red chillies2 tablespoons oil1 tablespoon buttersalt to taste1/4 teaspoon turmeric powder1/2 to 1/4 teaspoon red chilli powder (adjust as per taste)1/2 teaspoon coriander powder1/4 teaspoon garam massala1 teaspoon cumin seeds2 tablespoon coriander leaves choppedMethod:Prick holes on boiled potatoes and set it aside.Heat oil in pan. When hot, add cumin seeds. Let it splutter.Add garlic and onion. Stir and let it cook till onions become soft.Add tomatoes, salt, turmeric powder, red chilli, coriander powder and garam massala. Cover and let it cook for 10 minutes on a slow flame/heat.Blend this above tomato spice sauce with half cup of water in the blender.Heat the pan again and heat butter. When butter gets hot add whole red chilli powder. Throw in boiled potatoes and blended sauce. Cover and cook for 10 minutes on slow heat.Garnish with coriander leaves and serve.Notes:You can use any potatoes, just chop them into bite size.I used kashmiri red chilli powder, it gives nice dark red color.
