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–+ servings
Bombay Potatoes

Bombay Potatoes: Irresistibly Crispy Vegan Delight

Bombay Potatoes are a crispy and fluffy vegan dish, perfect for impressing your family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Yukon gold potatoes the main ingredient
  • 2 tablespoons vegetable oil canola or sunflower for frying
For the Spice Mixture
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger or 1 tsp ground ginger
  • 1-2 red chilis adjust based on spice tolerance
  • 1 teaspoon garam masala or curry powder in a pinch
  • 1 teaspoon mustard seeds avoid mustard powder
  • 1 teaspoon cumin vital spice for authenticity
For the Aromatics and Garnish
  • 2 medium tomatoes canned are acceptable
  • 1 medium onion finely chopped
  • salt to taste
  • pepper to taste

Equipment

  • Large pot
  • food processor
  • Frying pan

Method
 

Step‑by‑Step Instructions
  1. Clean and peel the potatoes, then cut them into quarters.
  2. Place potatoes in a pot of salted water, bring to a boil, and cook until fork-tender.
  3. Drain and let potatoes cool slightly.
  4. In a food processor, combine tomatoes, ginger, and garlic. Blend until smooth.
  5. Heat oil in a pan, add onion and cook until translucent.
  6. Add red chilis, mustard seeds, garam masala, and cumin. Sauté for 2 minutes.
  7. Add boiled potatoes and tomato mixture. Stir gently and cook for 10 minutes.
  8. Garnish with cilantro and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Serve warm, great with naan or lentil dishes.

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