Aloo Bombay Indian Potatoes
Ingredients
Instructions
- 600 g early potatoes
- 4 tomatoes
- 1 red onion
- 1 clove garlic peeled
- 1 piece of peeled ginger of 2 cm
- 1 C. c. dollop of garam masala
- 1 C. c. turmeric
- 1 C. c. caraway seeds
- 1 C. c. cumin
- 1 to 2 tbsp. c. chili powder
- 1 C. c. red pepper puree
- ground pepper
- 2 tbsp. at s. olive oil
- 1 C. at s. ghee (clarified butter)
- salt
- fresh coriander
- Heat the olive oil and ghee in a pan.
- Add the cumin and caraway seeds then cook for 30 seconds.
- Add the diced onion.
- Add the finely chopped ginger and the red pepper puree.
- Add the potatoes and the tomatoes cut into cubes and let them brown, mixing with a wooden spoon.
- Add the chilli, turmeric, garam masala, black pepper and salt. To mix together.
- Simmer for 20 to 30 minutes, until the potatoes are cooked.
- At the end of cooking, add the chopped fresh coriander.
- Drizzle with lemon juice.
Aloo Bombay Indian Potatoes
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