We have an abundance of potatoes right now. Which is all good as long as you store them in a cool dark spot with no direct sunlight, if stored properly they can easily last for 6 months or more. Making the potato a pretty versatile and sometimes very important vegetable.
There is no other culture or cuisine that treats vegetables like potatoes with more respect than Indian cuisine.
So this week we are very lucky! With the utmost respect I bring you Ash’s Bombay Aloo from our favourite Indian restaurant Tandoori in Huapai.
A very tasty and easy potato curry. The only special ingredient you need to get is Kasuri Methi but it is readily available for most Indian supermarkets and since it dried it will last a long time. Just store it in an airtight container.
*Kasuri methi is dried fenugreek leaves that lend a delicious touch to homemade dishes
Ash’s Bombay Aloo
Prep time: 5 minutes
Cook time: 25 minutes
- 6-7 meduim potatoes
- 5 tbsp grapeseed oil
- 1 tsp cumin seeds
- 1 onion, peeled and diced
- 5 cloves of garlic, chopped
- 1 inch ginger, julienned
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 2 tsp kasuri methi, dried
- chili powder to taste
- salt to taste
- coriander to garnish
Peel and boil the potatoes.
They should be firm not mushy when boiled
Heat oil, add cumin seeds and let them crackle, add chopped garlic and let it brown slightly.
Add in the onions and when translucent, add in the ginger and continue to cook.
Add in the tumeric, kasturi methi and potatoes. Let the get coated with the masala. Cook for a further 5 minutes and keep tossing. Then sprinkle over salt and garam masala.
Toss for a couple of minutes and serve it garnished with coriander