Bombay Aloo

No curry is complete without Bombay Aloo – well.. I don’t think so anyway…


3 potatoes, peeled and chopped into bite size pieces
Half an onion finely chopped
Half an onion chopped in large chunks
half a green pepper finely chopped
2 Tablespoons tomato puree
2 inches grated root ginger
4 cloves garlic sliced
2 teaspoons curry powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon turmeric
1 Tablespoon worcester sauce
1 Tomato quartered
5 tablespoons chopped coriander leaves
Vegetable Oil


Boil the potatoes in water with a little salt and turmeric added until cooked. Fry the finely chopped onion until translucent in veg oil. Add the curry powder, chilli powder, cumin powder, sliced garlic and grated ginger and stir fry for 2 minutes. Add the pepper,tomato, tomato puree, chunks of onion and worcester sauce and stir fry for 2 minutes. Add the potatoes, mix in with the sauce and serve immediately topped with the coriander.

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