Vegan Bombay Potatoes
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ lbs new potatoes
  • ½ oz root ginger, peeled
  • 3 garlic cloves, minced
  • 2 large tomatoes, 1 quartered, 1 deseeded and cut into thin wedges
  • ½ tablespoon olive oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 green chili pepper deseeded chopped
  • 1 red onion,chopped
  • ¼ teaspoon turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • 3 green onions sliced
  • Handful of coriander leaves
  1. Boil the new potatoes in a large saucepan of water until just tender, then drain. When they are cool enough to handle, cut in half. Meanwhile, in Vitamix or blender blend together the ginger, garlic and quartered tomato until smooth. Heat the olive oil in a large nonstick frying pan, add the cumin and mustard seeds and, once the cumin starts to darken, add the chopped onion and the chili pepper. Cook for a minute or so before adding the ginger and garlic mixture and the ground spices. Sauté gently for 1-2 minutes or until the garlic is cooked. Add the tomato wedges, stir well and cook for 3-4 minutes. Tip in the potatoes and cook for a further 3-5 minutes to let them absorb the flavors. Add the green onions and cook for another minute Them chop the coriander leaves and stir in before serving.
Recipe by Healthy Food at