This bombay aloo recipe is from Dhillon. It was done with the previous Jones bunjarra, see an earlier post, because I was out of onions. This is really a simple curried potato dish, with a hint of sourness from lemon and fresh tomatoes. The result is delicious but, more to the point, visually stunning.

Boiling chopped potatoes in a salted turmeric infusion.

Activating the bunjarra, fry the onion and add the usual assortment of BIR ingredients. Notably we're using half a lemon and chopped tomato for a tangy sourness. We put the drained potatoes in at the end, we can easily do this in parallel.

Cover with chopped coriander and serve immediately. But be careful, it's hot! :)