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.

Bombay Aloo

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.

More Indian Recipes
Cauliflower, Eggplant and Potato in Herb Sauce
Braised Tofu and Peas in Curried Coconut Milk
Dal Palek

Tags: Vegan | Weekday Vegetarian