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

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Course: Entrée, Main Course, Stew

Cuisine: Indian

Keyword: Bombay Potatoes Recipe

Prep Time: 10

Cook Time: 35

Servings: 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