Bombay Aloo
Masala Potatoes
- hot
- 212.KViews:
- 200g red kidney beans, soaked overnight
- 1 small onion, finley diced
- 4 cloves of garlic, finely chopped
- 1L water
- 200g tinned plum tomatoes (½ tin)
- 2 tsp ginger, grated
- 1 tsp salt
- 1 chilli, roughly chopped
- 1 tsp turmeric
- 1 tsp garam masala
- handful of coriander, chopped
Method
- Put the soaked red kidney beans and any liquid into the pressure cooker
- Add more water to make up about 1L water and add the salt. Put the lid on and bring to the boil (when it whistles) reduce heat and simmer for 30 minutes.
- Turn off and leave to cool – DO NOT REMOVE THE LID
- In a frying pan heat oil and add the onion and garlic, fry until brown.
- Reduce heat and stir in the tomatoes, ginger, chilli, turmeric and cook for about 5-10 minutes to create a thick shiny masala paste.
- Ensure the steam has been released from the cooker and open the lid. Check the beans are cooked by squeezing them between your fingers. If they are soft they and squash easily they are ready. If not check the water level (add more if required) place the lid on the pressure cooker again and bring to boil, simmer and leave to cook for a further 10 minutes.
- Once the red kidney beans are cooked add the masala paste and stir. Leave on a gentle heat for about 5 minutes.
- Add garam masala and chopped coriander to serve.
Note: You can use tinned kidney beans for this dish so start at step 4 to cook the masala and then just add the tinned beans.
Gemma Green
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