Bombay Aloo Group Test

[George]

Totally agree with you George.
Most offer some kind of non Indian restaurant alternative, chips included, but I know my local kitchen would not use leftover chips to make their pre-cooked potatoes. Nor have I seen this in the 6 kitchens that I previously have had access to.
When I said in my last post "not a chip in sight" I meant not in the pre-cooked spuds.

I agree with you, PaulP and others who say we've never seen a chip-profiled piece of potato in any BIR dish. I always assumed any pre-cooking is  by way of boiling but perhaps some BIRs do put cut up bits of potato in the same frier that they use for chips.

[Malc.]

Mick, thanks for posting the pics, it's an interesting insight into the pre-cooking of spuds. I don't suppose you have some rough measurements of ingredients used do you?

Can I also ask if the same recipe and technique is applied to the mixed veg and mushrooms?

If that is base in the background, its a very similar colour to the IG base.

[chriswg]

Mick, thats fabulous work. Thanks so much for sharing with us all. It looks like a delicious way to start off the spuds.

In relation to the test, we want to discover the best tasting recipe. I think it would be best if they were all made with a generic base and spice mix and normal boiled potatoes. Assuming there is an outright winner I'd be up for doing as Razor suggested and making that one to spec including Micks potato method. If we make them all with Micks method it will be more difficult to judge the recipes as the potatoes will presumably taste lovely.

As it's Friday and lots of people are raring to go on the test this weekend (I cant but I'll be doing them next weekend along with SP if he is free) lets draw a line under this and get cracking.

The Charlotte potatoes (the ones in Micks pics didn't look like Charlotte's by the way) will be par-boiled in water unless specified. A generic base will be used for all 5 recipes along with a standard spice mix.

All the recipes are on the first post on the first page (the OP). No one needs to ask if they can take part as this is open to everyone. Just IM me an email address and I'll send you the spreadsheet to fill in, or look at previous sets of results and copy the format.

[Ramirez]

Mick, thanks for posting the pics, it's an interesting insight into the pre-cooking of spuds. I don't suppose you have some rough measurements of ingredients used do you?

I would also like to quantities if available, please Mick.

[solarsplace]

Bloomin' Heck!

These 'charlotte potatoes' are a bit pricey! (Well you only get a small bag for

[Razor]

Hi SP,

I actually missed what potato we was going to use and indeed, was going to use Maris Piper.

(shhhh, don't tell anyone, and I'll see if I can get away with it)

Ray

[moonster]

mmmmmmmmmmm dont tell anyone too :-X

Alan ;D

[Malc.]

We buy Charlottes in every week as we use them to make wedges as a replacement to anything that would have chips. I have made Saag Aloo with them before and I couldn't say that they were any better other than they don't fall apart if over cooked a little.

I'd normally go with a plain old white or what ever we have picked up as a standard spud.

[moonster]

as long as you use the same spud for each recipe, it shouldnt matter should it?

i dont think any of the recipes specify a particular potato or do they?

i think if the same spud is used in all of the tests it shouldnt matter, i say that cos maris piper are easier to get hold of for me.

regards

Alan ;D

[solarsplace]

Hi SP,

(shhhh, don't tell anyone, and I'll see if I can get away with it)

Ray

ha ha!  ;D no worries

I won't tell anyone