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The Big Bombay Recipe

Name: Dishoom Manchesters The Big Bombay Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups canned chickpeas (garbanzo beans), drained and rinsed; 3 tbs vegetable oil; 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tbs tomato paste; 1 cup canned crushed tomatoes; 1 cup water or low-sodium vegetable broth; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp garam masala; 1 tsp ground turmeric; 1 tsp red chili powder (or cayenne); 0.5 tsp ground black pepper; 1.5 tsp salt; 1 tbs lemon juice; 0.25 cup fresh cilantro (coriander) leaves, chopped; 2 cups russet or Yukon gold potatoes, peeled and diced 1/2-inch; 0.75 cup frozen peas; 1 tsp mustard seeds; 8 leaves curry leaves (optional); 0.5 tsp turmeric; 0.5 tsp kasuri methi (dried fenugreek leaves) (optional); 0.5 tsp salt; 1 tbs oil (vegetable or canola); 4 pieces large soft burger buns or pav (Indian dinner rolls); 2 tbs butter or ghee, softened; 0.5 cup plain yogurt; 0.25 cup mint chutney or store-bought green chutney; 0.25 cup tamarind chutney (sweet-sour)

Inspired by Dishoom Manchester

Time55m

Serves4

Make The Big Bombay Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Chana Masala (spicy chickpea curry)

3 cups canned chickpeas (garbanzo beans), drained and rinsed

3 tbs Tuscany sunflower oil

1 cup yellow onion, finely chopped

4 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tbs tomato paste

1 cup canned crushed tomatoes

1 cup water or low-sodium vegetable broth

2 tsp Ground coriander

2 tsp Ground cumin

1 tsp Garam masala

1 tsp Ground turmeric

1 tsp red chili powder (or cayenne)

1/2 tsp ground black pepper

1 1/2 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

1/4 cup fresh cilantro (coriander) leaves, chopped

For the Bombay-style potato and veg topping

2 cups russet or Yukon gold potatoes, peeled and diced 1/2-inch

3/4 cup frozen peas

1 tsp mustard seeds

8 leaves curry leaves (optional)

1/2 tsp turmeric

1/2 tsp kasuri methi (dried fenugreek leaves) (optional)

1/2 tsp Celtic sea salt

1 tbs oil (vegetable or canola)

For the toasted buns and assembly

4 pieces large soft burger buns or pav (Indian dinner rolls)

2 tbs butter or ghee, softened

1/2 cup plain yogurt

1/4 cup mint chutney or store-bought green chutney

1/4 cup tamarind chutney (sweet-sour)

1/2 cup thinly sliced red onion

1 cup sliced tomato

1/4 cup fresh cilantro sprigs

1/2 cup thinly sliced cucumber (optional)

2 pieces lemon wedges (for serving)

Optional finishing (spice and crunch)

1/4 cup crushed roasted peanuts or sev (fried chickpea flour noodles)

2 tbs pickled jalapeños or green chilies, sliced

Method

For the Chana Masala (spicy chickpea curry)

Prep and sauté aromatics

Heat 3 tbs vegetable oil in a large skillet or saucepan over medium heat. When shimmering, add the chopped onion and a pinch of salt; cook until soft and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute.

Toast and add spices

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add ground coriander, ground cumin, turmeric, red chili powder, and black pepper; cook, stirring constantly for 30–45 seconds to bloom the spices.

Combine tomatoes and chickpeas

Add the crushed tomatoes and 1 cup water or vegetable broth, stir to combine, and bring to a gentle simmer. Add the drained chickpeas and 1.5 tsp salt. Reduce heat to medium-low and simmer gently, uncovered, 12–15 minutes so the sauce thickens and the chickpeas absorb the flavors. Mash about 1/3 of the chickpeas lightly with the back of a spoon to thicken the sauce if desired.

Finish the curry

Stir in the garam masala and lemon juice. Taste and adjust salt or chili heat. Remove from heat and fold in chopped cilantro. Keep warm while preparing the rest of the components.

For the Bombay-style potato and veg topping

Place the diced potatoes in a pot, cover with cold salted water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain thoroughly.

In a separate skillet, heat 1 tbs oil over medium heat. Add mustard seeds and let them pop (cover if they splatter). If using, add curry leaves and let them sizzle briefly. Add the par-cooked potatoes, turmeric, kasuri methi (if using), frozen peas, and 1/2 tsp salt. Sauté until potatoes develop a light golden crust and peas are heated through, about 6–8 minutes. Taste and adjust salt.

For the toasted buns and assembly

Split the burger buns (pav) and brush cut sides lightly with softened butter or ghee. Heat a large skillet or griddle over medium heat and toast buns cut-side down until golden and crisp, about 1–2 minutes. Toast remainder of bun sides briefly if desired.

In a small bowl, stir together plain yogurt and mint chutney to make a quick tangy-green sauce (adjust ratios to taste). This forms a cooling spread for the buns.

To assemble each Big Bombay: Spread about 1 tbs mint-yogurt sauce on the bottom bun, then layer 1/2 cup (about) warm chana masala. Top with 1/3–1/2 cup of the Bombay-style potatoes and peas mixture. Add sliced tomato and red onion, a drizzle (about 1 tbs) of tamarind chutney, a sprinkle of crushed peanuts or sev (optional), sliced cucumber if using, and a few cilantro sprigs. Top with pickled jalapeños if you like heat, then finish with the top bun.

Serve immediately with lemon wedges on the side for squeezing over the filling.