Bombay Aloo

(I'll post photos of the delicious blackbean pumpkin soup shortly--after congealing in the fridge overnight it was like baked black beans! So yummmmmmy.)


Although I've seen so many soups that look irresistible, we currently have lots of soup in the fridge and are running out of pots to hold them.  Also, I still have a lot of that garam masala I made so I figured why not put it to use with this recipe:

Bombay Aloo (Serves 4)

3 potatoes, peeled and chopped into bite-size pieces

2 tsp salt

1 tsp turmeric

1/2 onion, finely chopped

2" piece fresh ginger, grated

4 cloves of garlic, thinly sliced

1 tsp garam masala (I use homemade)

1 tsp cumin powder

1 tsp chilli powder

1/2 tsp salt

1/2 onion, sliced

1/2 green capsicum, deseeded & sliced  (apparently this is just a bell pepper, she's a Brit living in Spain, they make words up over there I hear)

2 tbsp tomato puree

1 tbsp lemon juice

1 tomato, skin & core removed, cut into 8 pieces

4 tbsp chopped coriander

Boil the potatoes in water with a little 2 tsp salt and the turmeric until cooked.

Meanwhile, heat the oil in a karahi or deep frying pan and fry the finely chopped onion for about 3 minutes, until translucent.

Add the ginger, garlic, garam masala, cumin and chilli powder, stir fry for 2 minutes.

Add the 1/2 tsp of salt, the sliced onion, capsicum, tomato puree, lemon juice and cut tomato, stir fry for 2 minutes.

Drain the potatoes and add to the pan. Mix well and serve immediately sprinkled with coriander.

Note: This dish can be made ahead and re-heated.

from http://debskitchencreations.blogspot.com/2010/11/bombay-aloo.html


Sounds easy enough, right?