Bombay Aloo – Bold and Layered

Step 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.

Step 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.

Step 3: Incorporate Tomato Passata

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

Step 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.

Step 5: Add Green Chilies

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

Step 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.

Step 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.

Step 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.

• Pre-cook potatoes by deep-frying, air-frying, or roasting for best flavor and texture.

• If using raw potatoes, do not add acidic ingredients like amchur (dry mango powder) or lemon juice until the end of the cooking process, as they can prevent potatoes from softening.

• Keep the masala moving while cooking to prevent it from burning.

• Cook the masala until the oil separates, indicating that the spices are well-cooked and flavors have melded.

• Use fresh chopped tomatoes instead of tomato passata for a slightly different texture and flavor.

• Adjust the quantity of green chilies according to your preferred spice level.