About Sohini Chowdhury Expertise I can answer all queries related to Indian cuisine as i love cooking and has great ideas to make normal dishes appear more tempting and delicious.I have recipes which can be prepared within 5 minutes and recipes which are healthy for children which even they cannot resist from having
Experience I have started cooking from past 3 years. I have attended some cookery classes and of course i get guidance from my mother
Publications some of my recipes were being published in a hindi magazine
Education/Credentials BACHELOR OF COMPUTER APPLICATION
Question Sohini I would like to cook Bombay aloo. I live in Portugal and I ate this dish in an Indian restaurant in Spain. One was served like a curry (with sauce), the other was dry. Both were very tasteful, would you please give me the recipe? Love, Luisa.
Answer Hi Luisa,
Here is the recipes for Bombay aloo both dry and curry
Bombay Aloo(Dry)
Ingredients
Serves 4
3 potatoes, peeled and chopped into bite size pieces
Half an onion finely chopped
Half an onion chopped in large chunks
half a green pepper finely chopped
2 Tablespoons tomato puree
2 inches grated root ginger
4 cloves garlic sliced
2 teaspoons Curry Powder
1 teaspoon cumin powder
1 teaspoon Chilli Powder
1 teaspoon Turmeric
1 Tablespoon worcester sauce
1 Tomato quartered
5 tablespoons chopped coriander leaves
Vegetable Oil
Method
Boil the potatoes in water with a little salt and turmeric added until cooked. Fry the finely chopped onion until translucent in veg oil. Add the curry powder, chilli powder, cumin powder, sliced garlic and grated ginger and stir fry for 2 minutes. Add the pepper,tomato, tomato puree, chunks of onion and worcester sauce and stir fry for 2 minutes. Add the potatoes, mix in with the sauce and serve immediately topped with the coriander!
Bombay Aloo(curry)
4 servings
Ingredient
1½ teaspoon Coriander
¼ teaspoon Turmeric
1 pounds New potatoes
4 ounce Yogurt
½ cup Corn or mustard oil
2 Fresh green chilies chopped (opt)
½ tablespoon Garam masala
2 Bay leaves, ground
2 tablespoon Fresh coriander or parsley (opt)
1 teaspoon Sugar
Salt to taste
Method-
1.Parboil the potatoes until about 3/4 done. 2. Mix the spice blend and the yogurt. 3. Prick the potatoes with a fork and dip them into the spice/yogurt mix. 4. Heat the oil to medium, then carefully place the coated potatoes into the pan. Cover and cook until tender; about 5 to 10 minutes. Add the optional green chilies at this point. 5. Stir very carefully; add water little by little. 6. Mix the optional fresh coriander or parsley into any remaining yogurt. Then add with the sugar to the tender potatoes. Add salt to taste. Reduce heat to a simmer and continue cooking for 5 minutes more.
Hope I have satisfied you with my answer.Do let me know how it tasted after you cook it.
