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Bombay Aloo

A great dish spicy and warming.


Heat the oil in a fairly large pan until hot. You can tell when it is hot by adding a couple of the mustard seeds, if they pop and sizzle then you are at the right temperature. When the oil is ready add the black mustard seeds, cumin seeds and the chopped fresh chilli. Stir the first set of spices around for a couple of minutes, they should cook but not catch. It is important to fry off the chilli so that you get the heat at the back of your mouth in the finished dish, rather than the 'in your face' heat of raw chilli.

Now add the chopped potatoes, tomatoes and the second set of spices consisting of the salt, turmeric and chilli powder. Stir the whole lot together for another couple of minutes. Now add the water and lower the heat to allow the pot to simmer. Let it simmer for about 20 minutes until the potatoes are tender and sauce has thickened.

Garnish and serve.

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Last updated by : Andy Jackson on 08/12/13
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