The sides for the Lamb Stew and the MWM fit both dishes – having said that all the sides that follow will be delicious for the Posh Chilli too.
Up first is a side dish that you could (and I do) eat as a stand-alone veggie meal adding a selection of other stuff – cauliflower and chick peas to name but two!
Bombay Aloo – aka Bombay Potatoes
500g of cooked potatoes – I use Charlottes – whatever you use it should be a waxy potato that holds its shape, so any new potato will be just the job.
1 medium onion, finely diced
1 tbsp rapeseed oil
250g passata
1 tbsp tomato paste
1 tsp caster sugar
1 tsp ginger paste or 1” fresh, grated.
2 cloves of roasted garlic or 2 cloves of fresh, crushed
1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot
1 tsp salt or to taste
Use a medium size saucepan (21cms/8”).
Your potatoes should be cut to approximately 6-12 cms/¼” to ½” pieces.
Fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released. Add the potatoes and the tomato paste, fry gently so that the potatoes absorb the flavours and the paste cooks too – 3-4 minutes.
Add the passata and sugar and cook on a gentle heat for 10 minutes. Taste the Bombay Aloo, adjust salt and sugar to personal taste. Cool, box and fridge. The longer you leave this dish the better it will be. It freezes well.
As a guide this recipe will give you 690g of scrumptious Bombay Aloo.
More sides ideas up next …
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