I thought it would be interesting for us to each have a place to share recipe ideas. They can be lifted straight out of a book, a family recipe passed down through the generations or your own concoctions. I know we have some avid chefs on this site! I'll start with one of my favourite dishes to cook.
Bombay Aloo
Now I'm sure V or Roshiq will probably find that I'm doing something wrong :p but the way I always cook this dish it turns out as a mild potato curry with a fairly thick sauce.
- Three potatoes
- 1.5 Tsp Curry Powder
- 1 tsp Chilli Powder
- 1 Tsp Garam Masala
- 1 Tsp Cumin Seeds or Dried Cumin
- 0.5 Tsp Dried Ginger OR Fresh grated ginger
- 2 small cloves Garlic
- Water OR Base Sauce (if you know how to make it)
- 1 Tomato
- 1 Pepper
- 1 Onion
- 2 Tbsp Tomato Puree
- 2 Tsp Turmeric
1) Cut the potatoes into cubes (of the size you want) and set boiling in water with 1 tsp of turmeric. You want these to be par boiled by the time your sauce is ready so leave yourself enough time.
2) Cut the onions into fairly small pieces and fry until they're JUST starting to brown.
3) Add all of the spices, the ginger and if necessary a little bit more oil. Mix and fry for another minute or two.
4) Cut the tomato into quarters and the pepper into small chunks and add them as well as the tomato puree and garlic. Continue to fry on a fairly low heat until all mixed in.
5) Add the water or base sauce. There are no exact measurements here. I just go with what I feel like at the time. You don't want to dilute all of the flavour but you want to be sure you have sauce enough to cover your potatoes. If you're using base sauce, as it's thicker you can afford to add a bit more - maybe 2 ladles. Cook this, mixing well until warm.
6) Add the potatoes to the sauce and let them cook in it until soft, then serve with a sprinkling of coriander leaf.
The key thing with this recipe is to not burn the spices and not dilute the spices either. I've done both of these things and it really doesn't help the dish at all. It's good to serve one as meal or a few as a side dish. I'm cooking it tomorrow for my lunch so I'll upload a picture.
So come on! Let's hear your recipes!