Bombay Aloo is basic Indian cuisine using Indian spices and other ingredients. The ghee used in many Indian dishes is actually a clarified butter, so you don't have to use ghee to manage to create a great Bombay Aloo, but it creates a more authentic dish when you use ghee!
|
|
-
1 tbsp ghee , or substitute vegetable oil
-
1 medium onion
-
2 tsp coriander
-
½ tsp chili powder
-
1 tsp turmeric
-
1 tsp garam masala
-
¼ cup vegetable broth , can substitute water add 1/4 tsp. of salt
-
2 tbsp lemon juice
-
½ tsp salt
-
1⁄3 cups cilantro leaves
-
1 cup fresh or frozen peas
-
1 cup yogurt , regular or soy
-
1 ½ tbsp raisins
-
1 stove top
-
1 10 to 12 inch skillet
-
2 knives 1 paring and 1 slicing
-
1 large wooden spoon
-
1 set of measuring spoons with tablespoon, teaspoon, half teaspoon, and half tablespoon if possible
-
1 set of measuring cups with 1, 1/2 and 1/3 cup sizes
-
1 medium to large pancake turner
-
2 small garnish bowls
-
3 serving spoons, 1 large and two small
-
1 large serving bowl
|
- Serves:
- 1
- Preparation Time:
- 25 minutes
- Cooking Time:
- 25 minutes
|
Step 1: Prepare The Potatoes And Other Vegetables
Peel the potatoes with a paring knife, and cut them into large cubes about one and a half inches in size. Slice the cabbage into 1/2 to 1 inch slices, and first peel and then julienne cut the carrots into small thin sticks lengthwise. Add one tablespoon of the lemon juice to the cabbage and toss to coat. Remove the skin from the onion, cut off the ends and chop into small pieces with the knife.
Step 2: Saute
Place the skillet over the stove on medium high heat, and melt the ghee or warm the oil and add the chopped onion along with the 2 teaspoons of coriander, the half teaspoon of chili powder, 1 teaspoon of turmeric, 1 teaspoon of garam masala, 1 tablespoon of apple cider vinegar and finally, 1 tablespoon of lemon juice. Saute until the onion is almost transparent.
 | You can substitute 1/2 teaspoon of ground dry mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon of ginger for the garam masala if you would like, or if you cannot find the garam masala. These spices are available in most local stores. |
Step 3: Adding The Potatoes And Other Vegetables
Now that you have the onions ready you can add the potatoes to the skillet. Also, add the sliced cabbage, the julienned carrots and the salt. Now add 1/4 cup of vegetable broth (saved from vegetables or a canned vegetable juice) or water and the cilantro. Cook, while stirring, over medium heat until the potatoes are almost done, then, add the cup of fresh or frozen peas.
Step 4: Finish Cooking
Continue to stir the dish with the wooden spoon and toss it over a couple of times with the pancake turner. Cook for another five minutes. Then, remove it all from the stove as this will prevent further cooking.
Step 5: Garnish And Serve
Place the raisins in a small bowl. Have the serving spoons ready, along with the yogurt that you have placed in a small bowl. Turn the potatoes and vegetables into the large serving bowl. Garnish the dish with part of the yogurt and raisins, leaving some to place on each individual serving, as persons who are dining serve themselves.
People in India often serve many vegetable dishes at a meal, and even lay their food on a well rinsed banana leaf, as a form of a plate. You can take this Indian dish and serve it, like the Indian people of the Middle East, with many vegetables and maybe a little meat or fish and some breads. Or in the American style as a vegetarian dish, on its own, or as a vegetable side dish along with dinner.
