I’ve never understood why Bombay potatoes is sometimes called Bombay aloo, as ‘aloo’ means potatoes…which then is potato potato! Bombay potato is pretty much a traditional simple potato curry made with various Indian spices such as mustard seeds, turmeric, chilli, cumin.
Bombay potato is gently spiced rather than hot-hot-hot, this popular Indian side dish. However quiet often in traditional indian homes, you might find potato curry as the main dish along side rice, chapati and even some sort of dahl or lentil.
This is one of those currys that will have a slightly different flavouring depending on which region or dependents make the curry. As in this is more of a gujarati inspired curry compared to a bengali inspired which is what normal Indian takeaways in the UK are like.
Making a healthier curry can be challenging depending to on what you have with the dish with, as naan is pretty stoggy. Rice is definitely a healthier option, but you could have even over a bed of lettuce or just on its own.
These new potatoes with come from they sunny Island of southern Cyprus and so versatile from steaming, boiling and even roasting (I like have done). As the skin is so thin and delicate you don’t need to even peel them. I love have the skin on potatoes as that’s the fibre rich part.
Cypriot New Potatoes are in Tesco shops from until the end of March for a great healthy side to your meal either loose or a 750g bag. The delicate skin of the these potatoes means they only need a quick scrub.
If you following Weight watchers then this curry pretty sits in No count / Filling and healthy ingredients which means its free, now on the slimming world front apart the teaspoon of oil every thing else is syn-free also. Now I have made this with spray oil to make it sun free before and works wonders, but adding just the tiny teaspoon definitely bring out the flavour more intensely
1 Tsp Oil
1/8 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1 1/2 Tsp Chilli Powder
1/2 Tsp Turmeric
1 1/2 Tsp Ground Coriander
1 1/2 Tsp Ground Cumin
1/4 Tsp Salt
750g New Cypriot Potatoes
200ml Tomato Passata
2 Tbsp Tomato Puree
1 1/2 Tsp Lemon Juice
Wash the new potatoes the cut in half, with the bigger ones you may need to cut into 1/3 or 1/4. Keep the skin on as I think it tastes much better.
Into a medium size saucepan add the oil and heat, after about 30 seconds or so add the mustard seeds and cumin seeds. Allow both seeds to sizzle and the mustard seeds might start to pop a little.
Add the potatoes to the pan and toss until the potatoes are slightly coated with the oil and seeds.
Add the chilli, turmeric, ground coriander, ground cumin and salt to the pan. Then pour in 400ml of water and stir well. Bring to a boil and allow to simmer covered for about 10 minutes. Add the tomato passata recover and cooked for a further 10 minutes.
Once the potatoes are tender add the tomato puree and lemon juice.
Stir well and its ready.
Serve hot with rice or chapatis.