Bombay Potato Curry Sauce
You say potato… I say Aloo Gobi
Passionate about potatoes? Look no further! A tomato base with unrivalled texture and taste. Ideal as a side dish or main meal, those who are sensitive to chilli heat will love this! A sprinkle of mustard seeds creates the perfect match for Bombay Potatoes. Why not try this with cauliflower, spinach or even scrumptious salmon?Free from all of these: Sugar, Wheat, Dairy, Ghee, Gluten, Yeast, Artificial Colourings, Coconut, Nuts, Preservatives, Additives.
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Nutritional Information - per 100g
|of which saturates||0.7g|
|of which sugars||3.8g|
- Rapeseed Oil (2%)
- Mustard Seeds
- Lemon Juice
How to use
Step 1: Pour Punjaban into a pan
Step 2: Add approximately 450g par boiled potatoes, diced into 1.5cm cubes and 1/2 jar of water. (adjust water according to taste)
Step 3: Simmer until potatoes are fully cooked and garnish with coriander.
Step 4: Serve with Punjaban naan bread, rice or as a side dish.
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