Meah's Curry Sauces can be used as the basis of a whole host of menus. Here are some suggestions:

BOMBAY POTATO (Restaurant Style)
A pot of Meah's Madras Sauce
A Large Potato
A Small Onion
A Small Tomato
Fresh Coriander (Dhonia) Leaf to garnish

Peel and cube the potato into bite sized pieces. Par boil, steam or microwave the potato. Drain well and allow to cool. Heat/add a little oil in a non-stick frying pan, saucepan or wok, add thinly-sliced onions until browned. Add Meah's Madras Sauce together with chopped tomatoes, stirring occasionally. Finely add the potato and simmer until potato is cooked. Garnish with chopped Coriander Leaf if desired. Add salt to taste and serve on a warm dish.

*The above dish can be served as a main course or as an accompaniment to a Lamb or Chicken dish.

By using the Bombay Potato recipe, you can make further dishes by adding the following ingredients:
For Garlic Bombay Potato, use two cloves of garlic, finely chopped. Heat the oil in a pan, add the chopped garlic until golden brown, pour over the Bombay Potatoes, and garnish.

For Aloo Gobi, use Potato and Cauliflower.