Bombay Aloo

 Bombay Aloo

Ingredients

• 100g ghee or vegetable oil
• 1 large onion, peeled and chopped
• 1/2tsp cumin seeds
• 2tsp black mustard seeds
• 1tsp fenugreek seeds
• 1/2tsp ground turmeric
• 1tsp garam masala
• A good pinch of curry leaves
• 2 medium-sized red chillies, finely chopped
• 6 medium-sized baking potatoes, peeled and cut into rough 2-3cm chunks
• 1tbsp lemon juice
• 2tbsp chopped coriander
• Salt

Preparation

1. Melt the ghee in a heavy-bottomed pan and gently cook the onion with the spices and chilli on a low heat with the lid on, stirring occasionally for 3-4 minutes without colouring.
   
   Add the potatoes and lemon juice, cover with hot water, add about a teaspoon of salt and simmer for about 10 minutes with the lid on, then remove the lid and continue to simmer for another 5 minutes, stirring every so often until the potatoes are just cooked.
   
   Stir in the coriander and simmer for a few more minutes, or until the liquid has evaporated.