Topic: Bombay Potato

[Blondie]

Hi All,

Does anyone have a GOOD recipe for Bombay Potato or Bombay Aloo as some choose to call it.  I have tried many from recipe books and none even come close to a BIR type dish.

I am pretty sure that one of you clever guys must know how to achieve what I guess must be a simple dish to prepair,

Cheers all,

Blondie

[Yousef]

Blondie, this one was posted by Pete sometime ago, i use it and its not so bad.

Stew

This recipe is lifted from Pat Chapman
1 1/2 lbs of cookd potatoes (that sounds a lot!!)
4 tablespoons of veg oil
8 tablespoon curry gravy
2 tomatoes chopped
1 teaspoon salt

Spices:-
2 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon mango powder (I doubt that one)

Heat the oil and stir fry the spices for 30 seconds
Add a little water and evaporate it off stirring all the time (2 minutes)
Add the curry gravy and tomatoes and salt and bring to boil
Add the poatoes and simmer till hot

If you can, use the oil from the top of your curry gravy
A teaspoon of garlic/ginger puree added with the curry gravy would improve it too!
Don't worry if you haven't got mango powder it just gives a slightly sour taste to the finished dish.
I don't reckon many restaurants use that
To precook potatoes you can simply boil in water for 15 minutes with a desertspoon of turmeric and a teaspoon of salt or
Heat up 4 tablespoon of oil
Add 2 desertspoon of garlic ginger puree and fry til brown
Add the peeled potatoes and a tablespoon of madras curry powder
Stir to coat the spices over the poatoes
Add enough cold water to 3/4 cover the potatoes and bring to the boil
Simmer with the lid on for 15 minutes checking that it doesn't dry out
When you add the cooked potatoes to the finished curry make sure you get some of the sauce it was cooked in.
It's really tasty!!

[Blondie]

Hi Admin,

Thanks for the recipe.

It is the one that I normally use, but doesn't really have the restaurant taste.

You are quite right about the mango powder (I don't put it in) it adds a strange taste that I have never tasted in a restaurant.

Thanks anyway,

Blondie

[CurryCanuck]

Hi All,

Does anyone have a GOOD recipe for Bombay Potato or Bombay Aloo as some choose to call it.  

 I have tried this recipe on a number of occasions with good results -


3 tablespoons  oil
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder or 1 fresh green chili
1 inch fresh ginger, peeled and grated
4 tablespoons butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes,  diced
1 cup fresh coriander, roughly chopped
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes, fresh coriander and garam masala .( for an interesting twist , try adding a little buttermilk at the end stage - garlic & onion may also be added at the initial frying stage )

[haldi]

Heat 4 desertspoons of curry gravy oil for 2 minutes
then add 2 teaspoons of finely chopped fresh garlic
Heat this for another two minutes then add 1 desertspoon of garlic ginger puree.
If this was on a restaurant cooker you would probably get a sheet of flames at this point
Add 2 desertspoons of prefried onions, 1 1/2 desertspoons of spice mix, 1/2 teaspoon salt, 1 desertspoon tomato puree, 2 desertspoons of fresh coriander and a small splash of curry gravy (about a table spoon)
Stir and shake pan continuously so nothing burns
Let the mix almost dry out (about five minutes) then add precooked potatoes, another desertspoon of fresh coriander and a teaspoon of dried fenugreek leaves.
Stir for a minutes then add a ladle of curry gravy
Reduce down for fives minutes then add another teaspoon of fresh coriander and half a teaspoon of ground coriander
Cook another two minutes and serve witha pinch of garam masala
It should be a fairly dry curry

[Blondie]

Hi All,

thanks CurryCanuck & Haldi for the recipes.  I will try both over the next few days and post findings.

Cheers,

Blondie

[jm459]

Bombay Potato

Potatoes............................1lb/450g, peeled & diced
Onions...............................1lb/450g sliced
Garlic..................................2 cloves crushed & chopped finely
Ginger................................2oz/56g crushed & chopped finely
Tomatoes...........................8oz/250g chopped roughly
Ghee or Butter...................4oz/125g
Salt....................................11/2 tsp
Chilli powder......................2tsp
Turmeric.............................1tsp
Garam Masala....................2tsp
Water.................................3/4 pt /450ml

Melt the ghee or butter in a large saucepan.Fry the onions with the garlic and gingeruntil they are golden brown.Add the tomatoes, salt chilli powder and turmeric, and cook for 5mins.
Add the diced potatoes, stir well, then add the water.Cover the pan,and simmer gently until the potatoes are cooked. Sprinkle over the garam masala and check the sauce, which should be quite thick

I personally use oil, also have a habit of using crushed red chillies, and sometimes no salt and have made without tomatoes, using fenugreek leaves to give me a methi aloo, leaving out the garam masala

Credit for the above recipe :-Ali Aslam's Shish Mahal Cook Book

[curry_monster]

Bombay Potato

Potatoes............................1lb/450g, peeled & diced
Onions...............................1lb/450g sliced
Garlic..................................2 cloves crushed & chopped finely
Ginger................................2oz/56g crushed & chopped finely
Tomatoes...........................8oz/250g chopped roughly
Ghee or Butter...................4oz/125g
Salt....................................11/2 tsp
Chilli powder......................2tsp
Turmeric.............................1tsp
Garam Masala....................2tsp
Water.................................3/4 pt /450ml

Melt the ghee or butter in a large saucepan.Fry the onions with the garlic and gingeruntil they are golden brown.Add the tomatoes, salt chilli powder and turmeric, and cook for 5mins.
Add the diced potatoes, stir well, then add the water.Cover the pan,and simmer gently until the potatoes are cooked. Sprinkle over the garam masala and check the sauce, which should be quite thick

I personally use oil, also have a habit of using crushed red chillies, and sometimes no salt and have made without tomatoes, using fenugreek leaves to give me a methi aloo, leaving out the garam masala

Credit for the above recipe :-Ali Aslam's Shish Mahal Cook Book

very nice[/b]

had a go at this and love it thanx CM

[976bar]

I tried Curry Canuck's version of Bombay Potatoes last night and it was excellent!  The only thing I changed was, I added 1 1/2 teaspoons of Mustard Seeds, I added 1 fresh green finger chilli and 1/4 tsp of hot chilli powder, I used a 2" piece of ginger and I peeled and crushed 2 cloves of garlic and added that too.

Top recipe Cannuck, I am impressed! 

And if you want aloo gobi, just par boil some cauliflower and add to the pan when you add the potatoes

I might try adding some mushrooms next time and see how that turns out too.......

3 tablespoons  oil
1 1/2 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon hot chili powder and 1 fresh green chili
2 inch fresh ginger, peeled and grated
4 tablespoons butter
2 cloves of garlic, peeled, crushed and finely chopped
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes,  diced
1 cup fresh coriander, roughly chopped
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes and garlic, making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes, fresh coriander and garam masala .( for an interesting twist , try adding a little buttermilk at the end stage - garlic & onion may also be added at the initial frying stage )

[adriandavidb]

Looks good, I normally do the one in Ali Hador's balti book, which is very good!