Bombay Aloo Sunday Roasty style
Recipe by Indian Mart
This British Sunday lunch twist on an Indian classic is so so yummy- a bit of crunch and a lot of lovely flavour- just wonderful!
Firstly, peel all of your potatoes and chop them into equal sizes- quarters are better dependent on the size of the original potato. Add them to a pan of cool salted water and cook through until softening begins.
Whilst the potatoes are cooking in the water, Blend the ginger, garlic and quartered tomato until a smooth texture.
Heat oil on a low-med setting in a large non-stick frying pan. Add the cumin and mustard seeds, once the cumin begins to darken, add the chopped onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the onion has softened.
Once done, remove the mix from the heat to cool allowing the flavours to infuse; drain your boiled potatoes and pop them onto a baking tray. Sprinkle the potatoes with salt, pepper and a good drizzle of cooking oil and roll them around to ensure they are all coated. Pop them in the oven on gas mark 6 to brown them off.
Once browned add the potatoes and any residue cooking oil into the pan with your spices, mix softly but mix well the potatoes with the spice mix so as to completely cover them, do this whilst cooking over a low heat to allow the spice mix to soak in. After a couple of minutes sprinkle with some chopped coriander and serve.
||1 roughly chopped|