Blissful Bombay Aloo by Green Saffron<\strong> - The most simple and beautifully aromatic potato dish. One of the most simple and flavoursome dishes it's possible to make. Simply cube a kilo of potatoes, slice half an onion, mix them in a roasting tray with the spices and oil or ghee, then roast it all in the oven for around half an hour.
It's incredibly versatile - a great accompaniment to any Indian meal, wonderful with a Sunday roast, sublime as a snack on its own.
Made in Ireland.
Recipe on sachet developed by Green Saffron(Serves 4-6 people)
Potatoes, 750g/1½lbs, scrubbed, unpeeled, cut into good sized chunks (your favourite variety of potato)
Ghee, clarified butter, 120g or 4 oz or sunflower oil, 8 good tblsp (sounds a lot and it really works)
Onion, ½ a medium one (175g or 6oz to be precise!), peeled, thinly sliced
1 packet, GREEN SAFFRON Bombay Aloo Spice Mix
Coriander, fresh, a good handful of, roughly chopped
How to make your Bombay Aloo:
1. Turn your oven on to medium / low. About 180°C is fine.
2. In a sturdy roasting dish, mix your potatoes, ghee (or clarified butter or sunflower oil), onion slices and packet of GREEN SAFFRON Bombay Aloo Spice Mix.
3. Pop the dish onto the middle shelf of your oven, shut the door and wait for about 30 to 40 minutes or until the potatoes are a delicious golden colour.
Once or twice during cooking, carefully, with a wooden spoon or heat resistant spatula check on the potatoes and give them a gentle, but thorough stir.
4. Turn off the oven, sprinkle with the fresh coriander, stir around to combine all the flavours and serve….simple!
Serve with any of Green Saffron’s delicious meals.