Bombay Aloo

Bombay Aloo
This recipe is from Sandra Butler, a UK chef
Serves: 4 servings
  • 500g White Potatoes
  • 1 Tin Chopped Tomatoes
  • 2 tbsp Tomato Paste
  • 2 Cloves Garlic
  • 1 Large Onion
  • 2 tbsp Paprika
  • 2 tbsp Ground Cumin
  • 1 tbsp Dried Oregano
  • 2 tbsp Chilli Powder
  • 25g dairy-free Margarine
  1. Cube the potatoes and boil for 10 minutes or until partially cooked. They must not be too soft or they will turn to mush. Preheat the oven to 200°c.
  2. Meanwhile, chop the onion into slices and dice the garlic.
  3. Mix the tomatoes, tomato paste, herbs, garlic and onion in an ovenproof dish.
  4. Add the potato cubes to the mixture and stir them in carefully until covered. Slice the margarine thinly and arrange over the top of the dish.
  5. Bake for 20-25 minutes or until the potato is soft and cooked.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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