Step-by-Step Instructions

1. 1.Sauté Onions and Bay Leaves

   Heat 2-3 tablespoons of oil in a large pan. Add the finely diced onions and 4 bay leaves. Stir well and leave on a low heat with the lid on to brown gently until golden, about 10-15 minutes.

2. 2.Add Ginger and Garlic Paste

   Once the onions are golden, add 2 tablespoons of ginger and garlic paste. Stir it in and cook until the raw smell of ginger and garlic disappears, about 2-3 minutes.

3. 3.Incorporate Tomato Passata

   Stir in 1 cup of tomato passata. Mix thoroughly until combined with the onion mixture.

4. 4.Add and Cook Spices

   Add the spices (as listed in the description, not specified in the video) to the pan. Mix them in well and cook on medium heat, stirring continuously, until the oil separates from the masala, about 5-7 minutes.

5. 5.Add Green Chilies

   Once the oil has separated, add 4 chopped green chilies to the masala. Stir them in.

6. 6.Combine with Potatoes and Water

   Add the 8 deep-fried or pre-cooked medium potatoes to the pan. Gently mix them with the masala, being careful not to break them. Pour in about 1/2 cup of water to deglaze the pan and create a lovely masala.

7. 7.Simmer and Finish

   Once the mixture is simmering nicely, turn down the heat to low and place the lid back on. Let it cook for about 5 minutes to allow the flavors to meld. After 5 minutes, remove the lid.

8. 8.Stir in Coriander and Serve

   Stir in about 1/2 cup of fresh chopped coriander. Gently mix it through the potatoes. Turn off the heat and serve your Bombay Aloo.