Once a month, my husband and I order Indian food from a local Indian restaurant - Mantra; this one day, we decided to ditch our usual order of malai kofta & mushroom masla, and order this dish called ‘Bombay Aloo Chutneywala’. I had never tasted or heard of this dish until I came to Sydney, and I really felt like I was living under the rocks all these years. On further research, I figured that this was a very popular dish in India and is made in several ways – different techniques and ingredients were used. I decided to give this a go and I was mighty pleased with the results.
This minty, spicy, tangy curry is nothing like I’ve ever tasted before. Its refreshingly distinct taste is a sure winner. Like I mentioned before, there are several different versions of this curry, and this one’s mine.
Par boiled potatoes – 7, cubed
Water – About 2 cups for the chutney and the gravy
For the chutney:
Coriander leaves – 1 bunch
Mint leaves – ½ bunch
Onion – ½ chopped roughly
Chillies – 2
Oil – ½ tspn
For the gravy:
Onion – ¾
Garlic – 3 cloves
Ginger – 1 small piece
Coriander powder – 1 tspn.
Cumin powder – 1/2 tspn.
Garam masala – 1 tspn.
Chilli powder – 1 tspn.
Cinnamon – 1 small stick
Clove – 1
Cardamom – 1
Salt – To taste
Lemon juice – 1/2 tblspn
Oil – 1 tblspn.
Heat oil in a pan. Add chopped onions and cook for a minute. Add the chillies, coriander leaves and mint leaves. Cook for 2 more minutes, mixing all the ingredients. Turn off the stove and keep aside.
Once the mixture cools down, grind it coarsely. Add a little water, if required.
Boil water in a medium-sized vessel. Place the tomatoes in the boiling water and let it cook for about 5 minutes or till its skin start peeling off. Place it in a vessel with cold water and leave it for 3-5 minutes.
Ensure the blanched tomatoes are not too hot. Blend it into a saucy mixture. Keep aside.
Blend together onion, garlic cloves, ginger and chillies to a paste. Keep aside.
The potato and chutney mixture:
Heat 1 teaspoon of oil in a pan.
Add the cumin seeds and allow it to get fragrant and slightly brown.
Toss in the par-boiled potatoes and sauté for 2 minutes.
Add the chutney to the sautéing potatoes and cook for another 5 minutes.
Once done, keep the potato and chutney mixture aside.
Making the gravy:
Heat a tablespoon of oil in a skillet.
Add cinnamon, clove and cardamom and cook for a few seconds till fragrant.
Add the onion purée and cook till the raw smell from it leaves. You will also notice that the purée has reduced in quantity.
While doing this, ensure you don’t let the onion purée burn.
Sprinkle a little water, if required.
Now, add the tomato purée and mix.
Let it simmer for a minute or so.
Add the dry spices and salt.
Combine the ingredients and add a little water to thin the mixture.
Once the tomato puree and the spices have cooked well, add the potato and chutney mixture into the gravy.
Mix the ingredients in the skillet well. If the curry is a little too dry, add a little water.
Cover and cook for about 7 minutes or till all gravy with the potatoes are completely cooked.
Turn the stove off and add the lemon juice. Give it a mix.
Serve hot with rotis/ parathas/ rice.