Bombay aloo recipe

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  • Serves 4 (as a side)
  • 10 mins to prepare and 25 mins to cook
  • 177 calories / serving
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Gently spiced rather than hot-hot, this popular Indian side dish goes particularly well with chicken and vegetable curries.

Put the potatoes in a large pan and cover with cold salted water. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow the potatoes to steam dry a little in the colander for a few minutes.

Add a little oil to a frying pan set over a medium heat and sauté the onion and garlic for 3-4 minutes to soften. Add the spices and continue to fry for another minute.

Add the ghee and the cooked potatoes to the pan and fry over a high heat, stirring occasionally (being careful not to break up the potatoes too much) for 5 minutes. The potatoes should be evenly spiced and a little floury on the outside.

In the final minute of cooking, add the chopped coriander and a squeeze of lemon juice to the Bombay potatoes.

Serve with a little yoghurt and some freshly sliced chilli, if you like.

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Recipe taken from the SORTED food recipe collection. 

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  • Ingredients

  • 500g (1lb) potatoes, cut into large chunks
  • vegetable oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • pinch salt
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp ghee
  • bunch fresh coriander, chopped
  • 1 lemon
  • natural yoghurt, to serve
  • 1 red chilli, finely sliced, to serve
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  • Energy 740kj 177kcal 9%
  • Fat 9.8g 14%
  • Saturates 2.3g 12%
  • Sugars 2.4g 3%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 24.3g Protein 5.6g Fibre 4.5g

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