Easy BombayPotatoes – the best ever Indian Spiced Roasties. Whenever possible I use Maris Piper potatoes but any floury potato variety works really well
dum aloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloo however is a lighter version where boiled potatoes are used and then are coated with basic everyday Indian spices
ensure all the potatoes are well coated. 8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper potatoes). 1Place the potatoes in a large saucepan and cover with water. 1Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes. 1Drain your potatoes and toss them with the remaining ingredients
BombayPotatoes, using some delicious Red Tractor Cornish new potatoes, instead of the usual ‘old’ potatoes, Red Tractor red onions and some wonderful Red Tractor tomatoes from Kent
This is the sauce ready for the potatoes to go in. Bombay Aloo is a much loved dish in Asian cuisine and you will find a number of variations, each with a preference for one spice or another
