Bombay Aloo
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Melt the ghee over medium heat in a large pan or wok.
Toss in the sliced onions and fry until nicely browned and transparent.
Add the garlic and ginger purees and stir to combine. Fry for a further minute.
Pour in the tomatoes, cumin seeds, chilli powder and turmeric and mix them all up into one happy vegetable party.
Now plop in you potato cubes and fry for a further minute before pouring in the water.
Cover the pan and simmer until the potatoes are soft and cooked through. You can now make the sauce to your preferred consistency - dry or liquidy.
Sprinkle with salt and pepper to taste and then fold in the garam masala.
Serve the Bombay aloo immediately or store for up to three days in the fridge and re-heat.