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Bombay Potatoes

Vegetarian Vegan Gluten-Free Low-Calorie

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This scrumptious Indian side dish isn’t just easy to make, but it is also highly filling and appetizing. Bombay Potatoes are one of the most popular dishes in the Asian sub-continent. It’s a slightly spicy vegetarian dish with juicy tomatoes that will make you crave more. Best of all, this recipe only takes about an hour of your time.

Prep Time 45 minutes

Serves: 5

Difficulty Level: Low

Bombay Potatoes

Ingredients for Bombay Potatoes:

Baby potatoes - 10 (halved)

Large tomatoes - 6 (seeded and chopped)

Garlic - 2 cloves (minced)

Ginger - 1-inch piece (minced)

Salt - 1/2 tsp.

Oil - 3 tbsp.

Ground mustard seeds - 1 tsp.

Ground cumin - 1 tsp.

Ground turmeric - 1 tsp.

Ground coriander seed - 1 tsp.

Onion - 3 tbsp.

Fresh coriander - to garnish (chopped)

Method of preparing the Bombay Potatoes:

Place the potatoes in a saucepan and cover with water. Bring to boil over medium-high heat and cover with a lid. Cook until tender, 5-10 minutes. Drain and leave to cool.
Meanwhile, add the ginger, garlic, salt, and tomatoes into a food processor and mix until they have blended into a nice, thick puree.
Sauté the onions in oil, over medium heat. Add salt and stir well for about 10 minutes. Add the seasonings and spices, the tomato mix and the potatoes.
Mix, simmer, fix the seasoning if needed, and serve with coriander garnish.

Chef's Tip:

Bombay Potatoes work wonderfully as a side dish or even as a light meal.

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