Bombay aloo
These delicately spicy potatoes can be served along with an Indian buffet - deliciously fluffy with a crispy skin, this potato dish will be gone before you know it
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1kg potatoes, scrubbed, unpeeled and cut into good sized chunks
125g clarified butter or 8 good tbsp sunflower oil
175g onion, peeled and thinly sliced
2 tsp onion seeds
2 tsp whole coriander seeds
3 tsp turmeric
2 tsp mustard seeds
small fist full of curry leaves
1 tsp salt
a good handful of fresh coriander, roughly chopped
Method
Preheat the oven to 180°C.
In a sturdy roasting dish, mix the first five above ingredients; your prepared potatoes, ghee (or clarified butter or sunflower oil), onion slices and all of the spices and salt.
You can use a spatula or wooden spoon or get stuck in and use your hands.
Whichever is your preference, just make sure all ingredients are well combined.
Pop the dish onto the middle shelf of your oven, shut the door and wait for about 30 to 40 minutes or until the potatoes are a delicious golden colour.
Once or twice during cooking, carefully, with a wooden spoon or heat resistant spatula, check on the potatoes and give them a gentle, but thorough little stir.
Turn off the oven, sprinkle with the fresh coriander, stir around to combine all the flavours and serve.
