Vegan Bombay Potatoes

July 13, 2015
Vegan Bombay Potatoes

Monday and it’s a full work week for Philip, not too many of those weeks in the middle of summer though. We will be relaxing at home for once this weekend and then off again the following week. It was a beautiful hot summer day here in Burlington, unfortunately I spent most of the day inside not feeling too well. I bought some vegan iron supplements to see if they give me a bit more energy. As most vegans do have lower iron intake we need to get some from alternative sources. These tablets are 100% vegetable based and didn’t cost that much! Some plant based tablets can be coated with gelatin products.

Some days you don’t want to spend all day in the kitchen, today was one of those. For dinner I made these really simple yet delicious Bombay potatoes. Traditional Bombay potatoes are peeled but I decided to leave the skins on since they provide more fiber and nutrition.

Vegan Bombay Potatoes

The main ingredients for these Bombay potatoes are, potatoes, tomatoes, red onions, spring onions and cilantro.

Vegan Bombay Potatoes
These simple spiced potatoes are one of the more popular Indian side dishes served with other Indian dishes but I ate mine as a main dish.

Vegan Bombay Potatoes

Vegan Bombay Potatoes
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Indian
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.

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