Bombay Potatoe

Bombay Aloo

Ingredients
1 ½ lbs. potatoes, peeled and cut into quarters
2-5 tbsp. vegetable oil
2 tbsp. Patak’s Mild Curry Paste*
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp. mustard seeds (optional)
salt to taste (not much if any)

Oven method
Peel potatoes and cut into chunks. Par boil the potatoes in salted water
for 5-7 minutes. Drain. In a baking dish, mix together the oil and Patak’s
Mild Curry Paste. Mix together the crushed garlic, sliced onions and potatoes.
Coat with the curry paste mixture and bake in a pre-heated oven for 30-45
minutes at 375°F.

Preparation time: 10 minutes. Cooking time: 30-45 minutes. Serves
4-6.

Stovetop method
Peel potatoes and cut into chunks. Par boil the potatoes in salted water
for 5-7 minutes. Drain. Heat oil in a large frying pan over medium heat.
Add mustard seeds. When the seeds begin to pop, stir in the onion and
garlic and sauté until golden brown. Add Patak’s Mild Curry Paste,
reduce heat to low and simmer for 2-3 minutes. Add potatoes and salt and
cook for 5 minutes, adding a little water if potatoes begin to stick.

Preparation time: 10 minutes. Cooking time:
25 minutes. Serves 4-6.

* After opening, curry pastes can be stored in a cupboard or refrigerator
for up to six months.