Bombay Alloo

Bombay Alloo

Cooking Time:  20 minutes

Serves: 4


  • 300 gm of peeled or baby      potatoes
  •  long ginger, finely      chopped
  • 1 tsp cumin seeds
  • 2 oz pasata or half tin of      chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp mixed spices (if you can’t      get them then mix fennel seed and fenugreek seeds and onion seeds, equal      quantities)
  • 1 tbsp garam masala
  • 1 tsp salt
  • 2 garlic cloves,crushed
  • 2 fresh green chillies,      freshly chopped
  • 4 tbsp sunflower or      vegetable oil


  1. Heat oil in a      saucepan.  Add cumin seeds and fry till they start to change colour      and start jumping up and down..
  2. Add ginger, garlic paste and      green chillies.  Cover and cook for 2 minutes on a medium flame.
  3. Add all the powders and      pasata , cover and cook for 3-4 minutes on a medium flame.
  4.  Add potatoes to pan with salt and 50 ml      of water
  5. Cook for 15 minutes on      medium heat
  6. Sprinkle garam masala and      simmer for 5 minutes.
  7. Garnish with  fresh coriander

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