Bombay Potatoes (Bombay Aloo)
A traditional North Indian Side Dish
450g (1lb) potatoes, diced
2 tbs oil
1 onion, sliced
30 - 50g uweigh Bombay Potato Spice
4 tbs water
400g tin chopped tomatoes
Parboil the potatoes in water for approximately; 10 to 15 minutes. Drain and set aside.
Heat the oil and brown the onion in a frying pan.
Add the Bombay Spices and cook gently for 1 minute, stirring.
Add potatoes, water and tomatoes,
stir thoroughly. Cover and simmer for a further 10 minutes or until the potatoes are cooked.
Serve with naan bread and mango chutney.