Weekday Vegetarian: Bombay Aloo
Photo: Kelly Rossiter
For those of you who are tired of hearing about Thanksgiving or who aren't planning on hosting or attending a big Thanksgiving dinner, here is something completely different.
Make yourself an Indian inspired dinner instead. This is one of those dishes that is a staple of Indian restaurants, but is easy to make at home.This is a very simple dish that is done pretty much by the time the potatoes have cooked. I used a red pepper rather than a green one, and since ripe tomatoes aren't in season, I used some of my canned tomatoes. We really liked this recipe, it was very flavourful and the turmeric made the potatoes a beautiful yellow colour. You can make this in advance if you like and reheat it. I imagine the leftovers will taste even better today.
This recipe is from the website Deb cooks.
3 potatoes, peeled and chopped into bite-size pieces
2 tsp salt
1 tsp turmeric
1/2 onion, finely chopped
2" piece fresh ginger, grated
4 cloves of garlic, thinly sliced
1 tsp garam masala
1 tsp cumin powder
1 tsp chili powder
1/2 tsp salt
1/2 onion, sliced
1/2 green capsicum, deseeded & sliced
2 tbsp tomato puree
1 tbsp lemon juice
1 tomato, skin & core removed, cut into 8 pieces
4 tbsp chopped cilantro
1. Boil the potatoes in water with a little 2 tsp salt and the turmeric until cooked.
2. Meanwhile, heat the oil in a karahi or deep frying pan and fry the finely chopped onion for about 3 minutes, until translucent. Add the ginger, garlic, garam masala, cumin and chilli powder, stir fry for 2 minutes.
3. Add the 1/2 tsp of salt, the sliced onion, capsicum, tomato puree, lemon juice and cut tomato, stir fry for 2 minutes.
4. Drain the potatoes and add to the pan. Mix well and serve immediately sprinkled with cilantro.