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 curry
For the chutney
- Coriander leaves – 1 bunch
- Mint leaves – ½ bunch
- Onion – ½ chopped roughly
- Chillies – 2
- Oil – ½ tspn
- For the Curry:
- Onion – ¾
- Garlic – 3 cloves
- Ginger – 1 small piece
- Tomato -2
- 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 curry:
- 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.