Bombay Aloo
500g potatoes (peeled)
handful of spinach leaves
small amount vegetable or groundnut oil
1 tsp spoon cumin seeds
2 onions finely chopped
1 inch cube ginger finely chopped
3 cloves garlic finely chopped
150 ml Indian Curry Sauce Base
1 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder
1 tbsp tomato puree
1 tsp spoon lemon juice
ground black pepper and salt to taste
coriander to garnish
Ingredients
Method
Peel and chop the potatoes into smallish cubes
Bring to the boil and test them with a fork until it goes in without resistance
Once the potatoes are boiling get your other ingredients out
Fry your cumin seeds in oil until they give out their aroma
Add the garlic, ginger and onion and fry until the onions are soft
Add the coriander, turmeric, chilli powder, tomato puree, lemon juice, salt, black pepper and half the base curry sauce and bring to the boil.
If the potatoes are ready drain them and add to the pan
Coat them with the rest of the curry sauce
Bring back to the boil and simmer for 5 minutes
Add the spinach leaves and heat for another 2 minutes
Serve with the coriander as a garnish