Bombay Masala

Product Information

Cheese: I use a medium or mature Cheddar because I love the sharp flavour contrast against the potato filling and chutney. In India, Amul cheese and butter are most commonly used in Mumbai Sandwiches. Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3–5 minutes, until softened. In a heavy skillet, over medium heat, separately roast coriander seeds, cumin seeds, bay leaf, peppercorn and cardamom. Turn the seeds frequently so they don’t burn

If you don’t have a stove top or electric sandwich grill, just toast the bread slices on a cast iron pan. Press it hard on top to seal the bread slices. The Chutney can be prepped a day ahead and stored in the fridge. It is also multi-purpose and can be added to wraps, pakoras, or chaat. Use fresh spices: Using fresh blend of spices will make a huge difference in the taste of your Bombay Aloo. If possible, grind your own powdered spices like ground cumin, ground coriander and garam masala.Put all the roasted spices and cinnamon, nutmeg into a spice grinder and grind them into a fine powder Adjust the spice level: Bombay Aloo is meant to be a spicy dish, but you can adjust the level of spice to your liking. Add more chilli powder for a spicier dish, or reduce it for a milder version.

Add lemon or lime: Adding a squeeze of lemon or lime to your Bombay Aloo before serving will brighten up the flavours and add a refreshing zing to the dish.

📖 Recipe

I usually make this green Chutney when I make the Bombay Veg Sandwich or Bombay Masala Toast Sandwich.

The sandwich may have come to India through the British, but the people of Mumbai (as Bombay is now called) have added their own fillings and spices to make it their own.So thanks, Provo and more specifically Bombay House, for introducing and converting this mostly mid-west girl to the bold, rich and exotic flavors of the largest country in South Asia. Why this Recipe Works