This easy and quick vegan Bombay Potatoes Recipe can be made with things you already have in your kitchen. There are only a few common spices and no cream or milk. However, this is a great potato curry for lunch or dinner.

 

Potatoes are a food that everyone enjoys. I’m not surprised that the majority of people I know enjoy potatoes. They have a pleasant, warm feeling to them, don’t they?

I frequently utilize potatoes in my cooking, whether it’s to make my beloved potato stew or simple stir fry.

Bombay potatoes in a saucepan

About Bombay Potatoes Recipe

In Hindi, the word for potato is “Aloo.” Aloo curry, then, is a general term for any potato-based Indian curry. This delectable curry is made with potatoes, sautéed onions, ginger, garlic, tomatoes, spices, and herbs, making it ideal for a midweek meal.

Both a regular pot and an instant pot work well for making this dish.

If you don’t have any of the ingredients, you may easily substitute another ingredient because this recipe is quite forgiving. In order to make new versions, I often change this recipe. For example, I might use other spice mixtures or use additional vegetables like bell peppers or peas.

Sometimes I add some plant-based protein to the curry that is cooking or make a dry potato curry or sabzi. So there are various ways to customize this dish.

Of course, the spices must be changed to accommodate the additions. You can find some useful advice and notes for doing all that below.

 

As always, I suggest you read the complete article for useful information. However, scroll down to find the detailed recipe with exact ingredients and step-by-step instructions.

A Few Reasons Why I Love This Recipe?

This vegan curry with potatoes is…

  • Bursting with flavor. Curry tastes are among my personal favorites!
  • Simple to prepare and ideal for novice cooks. There are no difficult methods or ingredients.
  • Coziness and comfort. This will become your craving whenever it gets chilly.
  • Perfect for a weeknight supper.
  • Vegan and Gluten-free.
  • Made with only entire, plant-based ingredients, this dish is both nutritious and delicious.
  • Ready in under 30 minutes. There’s no need for takeout, even if you lead a busy life!

Potato Health Benefits

Potatoes are incredibly underappreciated in terms of their health advantages. By consuming these delicious carbohydrates, you can gain the following health advantages.

  • A potato is a wonderful option for people worried about heart health because it is low in cholesterol and contains vitamins C, potassium, and B6.
  • It has many nutrients that are good for your health, like lutein, which is good for your eyes, and choline, which helps reduce inflammation.
  • They are good for the health of bones since they include zinc, calcium, magnesium, phosphorus, and iron.
  • Potassium is abundant in potatoes, which may assist to regulate blood pressure. Also present in potatoes are calcium and magnesium, both of which have been demonstrated to naturally decrease blood pressure.
  • The high fiber content of potatoes helps with digestion. Our stomachs stay fuller for longer because of fiber, which helps us lose weight.
  • The high folate content of potatoes helps lower your risk of developing cancer.

ingredients for bombay potatoes

Ingredients For Bombay Potatoes

  • Baby potatoes
  • Coconut oil
  • Cumin seeds
  • Onions, chopped
  • Ginger
  • Garlic pa
  • Tomato puree
  • Coconut yogurt
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Garam masala powder
  • Water
  • Green chili, for garnishing
  • Vegan butter on top (optional)

washing potatoes for bombay potatoes

How To Make Bombay Potatoes Recipe?

  1.  Bring water to boil in a large pot over medium-high, and reduce heat to simmer for 15 minutes. Drain potatoes and set them aside.

Boiled potatoes in a glass bowl for Bombay potatoes.

  1.  Heat oil in a large saucepan over medium-high heat. Add the potatoes and cook until slightly crispy on the edges. Remove from saucepan and set aside.
  2.  In the same pan add cumin seeds and chopped onion, ginger, and garlic
  3. Add all dry spices and salt (except garam masala)

Spices for Bombay pote

  • 4.  Stir in tomato puree, cook for 1 minute, add vegan yogurt, and cook for 2-3 minutes. 

Adding coconut yogurt to Baom

  1. enjoy with flatbread or rice.

Storage & Serving Suggestions

Any leftovers can be kept in the refrigerator for up to 3–4 days in an airtight container. Reheating your delicious leftovers in a microwave or on the stovetop is all it takes to enjoy their full flavor again.

This vegan curry can be frozen for up to three months in an airtight container! Allow it to defrost at room temperature for a few hours before reheating as directed above.

This proves that making curries in bulk and reusing leftovers are great ideas!

 

You may eat it alone, with boiled rice or quinoa, over rice noodles, or with some freshly made naan! This dish also pairs beautifully with a fresh side salad.

 

Tips

Stop here for a few minutes and read the following tips:

  • The curry’s flavor is greatly enhanced by toasting the whole spices before grinding them using a pestle and mortar.
  • To ensure that potatoes cook evenly, make sure to cut them into pieces of equal size. Additionally, keep in mind that potatoes cook more quickly when they are sliced smaller.
  • I advise parboiling the potatoes first if you want to complete this recipe faster.
  • If you have waxy potatoes, testing their doneness is as simple as poking one with a fork or knife; if it slides readily, the potato is cooked.
  • The potatoes will cook more quickly if you cover the pan while cooking them.

Substitutions & Variations

  • If you do not have all of the ingredients for this dish, you can substitute a curry paste with the tikka masala paste.
  • Try it with cooked chickpeas, lentils, or beans!
  • Sweet potatoes might be used in place of potatoes, but you would need to shorten the cooking time because they cook much more quickly.
  • Want to have more vegetables? Add some peppers, aubergines, or mushrooms (eggplant).

Frequently Asked Questions

Can I Reheat This Curry?

Yes, this dish gets better the second day, much like all delicious curries. I plan to save any leftovers in the refrigerator and rewarm them on the stovetop or in the microwave. You might need to add a small amount of water to loosen it. For two to three days, leftovers can be stored.

What Vegetables Go Well In Curry?

Most potato curry contains bell pepper, broccoli, carrots, and peas. Use your preferred vegetables or choose from what’s in your refrigerator, though—we strongly advise you to do so! Even frozen food is effective.

Sweet potatoes, zucchini, cauliflower, eggplant, baby corn, tomato, snow peas, and green beans are typical curry ingredients.

Do I Cook Potatoes Before Adding To Curry?

For curries, Indian chefs generally utilize precooked potatoes. In order to ensure that the potatoes are soft before being put into the curry, they are precooked because they cook more slowly than other components. Given that they have already started, all they need to do now is warm up in order to be ready when the other ingredients are.

Which Potatoes Are Best For Curry?

Any variety of floury or all-purpose potatoes is ideal for the curry. King Edward, Rooster, or Yukon Gold potatoes, as well as other potato varieties, will all work well. They cook rather rapidly, absorb extra moisture, and frequently function effectively to thicken and give the curry sauce significant depth.

Can You Leave Skin On Potatoes For Curry?

Leave a potato’s skin on if you don’t need to peel it. And it also saves you time! The waxy texture of the potato’s flesh helps it maintain its shape during cooking. In potato curry, you want the potatoes to maintain their shape.

Is Curry Healthy To Eat?

The anti-inflammatory compounds present in the spice mixture have been linked to a variety of health advantages, including but not limited to the reduction of oxidative stress, enhancement of heart health, and regulation of blood sugar levels. Curry is a fantastic addition to a dining table that everyone likes.

How Do You Thicken A Curry?

To form a slurry, combine cornstarch, arrowroot, or tapioca starch with a cup of cold water or curry sauce liquid. This should be added at the very end of cooking; as soon as the sauce returns to a boil, it should thicken.

What Is The Main Spice In Curry?

Garam masala is the spice mixture that is most frequently used in Indian curries. Turmeric is one of the primary components of curry powder. A wide variety of other spices, such as ginger, cinnamon, garlic,  and fennel seed, can also be used

Let me know if you prepare this delicious vegan potato curry! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!

bombay potatoes cooking in s

 Othe Vegan Curry Recipes

  1. Aloo Gobi Masala
  2. Potato And Eggplant Curry
  3. Coconut Chickpea Curry
  4. Vegan Potato Curry Recipe
  5. Sweet Potato And Kidney Bean Curry

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Bombay Potatoes Recipe in black pan wooden background

Bombay Potatoes Recipe

This easy and quick vegan Bombay Potatoes Recipe can be made with things you already have in your kitchen. There are only a few common spices and no cream or milk. However, this is a great potato curry for lunch or dinner.
5 from 2 votes
Print Pin Rate
Course: Entrée, Main Course, Stew
Cuisine: Indian
Keyword: Bombay Potatoes Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 servings
Calories: 259kcal

Ingredients

  • 3 pounds baby potatoes peeled
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 medium onion chopped
  • 2 teaspoon fresh ginger grated
  • 6 cloves garlic minced
  • 1 cup tomato puree
  • 1/2 cup unsweetened plant yogurt
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder Optional
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1/2 cup water
  • 1 tespoon Vegan Butter optional

Instructions

  • Bring water to boil in a large pot over medium-high, and reduce heat to simmer for 15 minutes. Drain potatoes and set them aside.
  • Heat oil in a large saucepan over medium-high heat. Add the potatoes and cook until slightly crispy on the edges. Remove from saucepan and set aside.
  • In the same pan add cumin seeds and chopped onion, ginger, and garlic.
  • Add all dry spices and salt (except garam masala)
  • Stir in tomato puree, cook for 1 minute, add vegan yogurt, and cook for 2-3 minutes
  • Add garam masala, and potatoes, and stir. Add water, and bring to a boil. Reduce heat to simmer for about 10 minutes or until curry has reached the desired thickness.

Nutrition

Calories: 259kcal | Carbohydrates: 49g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.4mg | Sodium: 36mg | Potassium: 1240mg | Fiber: 7g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 53mg | Calcium: 57mg | Iron: 3mg