Bombay Aloo Curry


4 medium potatoes (600/700g)
cut into quarters,
1 1/2 medium onions (225g),
8-10g of ginger (fresh or paste),
2 medium garlic cloves (fresh or paste),
2 fresh tomatoes or equivalent of tin tomato,
1/2 small green pepper,
4 tbsp veg /olive oil,
1 tsp turmeric,
2 tbsp of
Mr Huda’s Universal Curry Paste,
1 finger green chilli,
2 bay leaves,
3 or 4 cardamoms,
1/2 tsp chilli powder,
fresh coriander
Bombay Aloo Curry – Serves 4
1st stage – Curry Base (can be made well in advance).  

1. Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger, 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
2nd stage
1. Par boil the potatoes with salt and 1/2 tsp of turmeric. Once this is done drain water and leave to cool.
Final stage
1. Heat 1 tbsp of oil (moderate heat) in a medium sized pan.
2. Add 1 crushed garlic clove, cardamoms and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly). 

4. Add the Mr Huda’s Universal Curry Paste, chilli powder and the rest of the chopped tomatoes and cook for 1-2 mins (stirring continuously).
5. Add the ready blended curry base with a little warm water (125-150ml) and on full heat bring to boil (stirring occasionally).
6. Add the potatoes, bring to boil (stirring occasionally) and then leave to gently simmer (covered) until the potatoes are cooked (stirring occasionally) or until the required thickness (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
7. Once cooking is nearly over add the chopped coriander and leave to settle for 5-10 mins before serving.