Bombay Potato

Potatoes............................1lb/450g, peeled & diced
Onions...............................1lb/450g sliced
Garlic..................................2 cloves crushed & chopped finely
Ginger................................2oz/56g crushed & chopped finely
Tomatoes...........................8oz/250g chopped roughly
Ghee or Butter...................4oz/125g
Salt....................................11/2 tsp
Chilli powder......................2tsp
Turmeric.............................1tsp
Garam Masala....................2tsp
Water.................................3/4 pt /450ml

Melt the ghee or butter in a large saucepan.Fry the onions with the garlic and gingeruntil they are golden brown.Add the tomatoes, salt chilli powder and turmeric, and cook for 5mins.
Add the diced potatoes, stir well, then add the water.Cover the pan,and simmer gently until the potatoes are cooked. Sprinkle over the garam masala and check the sauce, which should be quite thick

I personally use oil, also have a habit of using crushed red chillies, and sometimes no salt and have made without tomatoes, using fenugreek leaves to give me a methi aloo, leaving out the garam masala

Credit for the above recipe :-Ali Aslam's Shish Mahal Cook Book