Dean's Bombay Potatoes (Bombay Aloo)
Ingredients
| — | cooking oil (enough to coat the bottom of the IP) | |
| — | cassia bark, small piece (optional, for tarka) | |
| — | mustard seeds (optional, for tarka) | |
| — | cumin seeds (optional, for tarka) | |
| 0.5 | large onion, finely chopped | |
| 1 tsp | 5 ml | garlic and ginger paste (heaped) |
| 1 tsp | 5 ml | salt (level) |
| 2 tsp | 10 ml | turmeric (heaped) |
| 1 tsp | 5 ml | coriander powder (heaped) |
| 0.5 tsp | 2.5 ml | cayenne pepper (or 1 tsp mild chilli powder) |
| 2 tsp | 10 ml | tomato puree |
| 0.5 tin | chopped tomatoes (half a 400g tin) | |
| 0.5 tin | water (half an empty 400g tin) | |
| — | potatoes, peeled and chopped into roughly 3cm pieces (about 10 pieces) | |
| — | fresh coriander, finely chopped |
Instructions
(makes two mains or 4 side dishes)
- Put oil in the IP enough to just about coat the entire bottom. (I tend to use more than average oil as the oil will carry the spice flavours throughout the dish). I also fry spices (and other ingredients) in the oil to release the oils/flavours.
- OPTIONAL: Create a basic Tarka. Add a small piece of Cassia Bark, mustard seeds and cumin seeds to the hot oil. (What is Tarka? Tarka is a technique where spices are added to the very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavour and aroma.)
- Add half a large onion finely chopped and sauté for 2 - 3 minutes.
- Add 1 tsp of Garlic and Ginger Paste (heaped). Fry for two minutes.
- Add 1 level tsp of salt.
- Add 2 tsp of turmeric (heaped).
- Add 1 tsp of coriander powder (heaped).
- Add 1/2 tsp of Cayenne Pepper or 1 tsp of Mild Chilli Powder. Fry for two minutes (if burning/sticking to pan then add a few splashes of water).
- Add 2 tsp of Tomato Puree. Fry for two minutes.
- Add half a 400g tin of chopped tomatoes. Add half an empty 400g tin of water.
- Peel and chop potatoes into roughly 3cm pieces (you should have around 10 pieces in total) and add to the IP and coat in the sauce.
- Switch the IP to Pressure and cook for 5 minutes. Release the pressure.
- Switch the IP to sauté and reduce the sauce for 5 minutes. (The sauce should be dry/thick enough to coat and stick to the potatoes.)
- Add finely chopped coriander and stir.
- Place in bowl and let your guests feast on Dean's Bombay Aloo.