A hearty and spicy vegan Bombay Potatoes recipe. These restaurant style potatoes are very easy to make and require very few ingredients. Serve with naan and rice
Its my favorite kind of food ever and yes, its because I am Indian.
But, I love Indian food because the possibilities are endless.
I haven’t seen many Indian restaurants serve this Indian Potatoes here in the USA. However, they are common in England and other western countries.
If you like spicy Indian food, you are in for a treat like no other. These potatoes are soft and buttery, making them easy to spice up!
I have tried so many different potatoes with this recipe, but, there is only one variety that works best in this recipe. Its the Honey Gold Potatoes (not an affiliate link). I found that they cook evenly and don’t turn into mush when parboiled. These honey gold potatoes can also be great in my tofu scramble recipe.
The red bell peppers provide a delicious texture to this recipe. I grated them before putting them in with the onions. The trick is to let them soften a little before adding the sauce.
Feel them melt in your mouth with just one bite!
Seriously, how great are these Bombay potatoes for Diwali feast, right?! You are going to have people fighting to lick the bowl!
I did make this a little on the spicy side. However, if you prefer a mild version, I give you options in the recipe. But, this recipe is best consumed spicy, so, stop being a baby and dive in with your taste buds wide open!
As you can see, I am very passionate about spicy food. Indian potato recipes and spicy food are at the heart of my cooking and I do get excited when I talk about them.
This tastes great with naan and basmati rice, but, I confess to just eat the potatoes right out of the bowl! I guess I was too impatient to wait for the rice to cook.
I made sure I used common spices in this recipe, making it easy to order them online or pick them up in your local Indian grocery store. Sometimes, this recipe calls for crazy ingredients like (Affiliate Link) asofetida, black cardamon, panch phoran.
That just complicates the dish which defeats the purpose of a quick dinner recipe.
If you have these spices, feel free to use them but they aren’t necessary.
There are as many variations to Bombay potatoes as there Indian spices. Some recipes include peas, paneer, peanuts, almonds and even mushrooms.
The only nuts I would include in this recipe are cashews. They blend well with the potatoes and add a nice crunch.
Can Bombay Potatoes be frozen?
These Bombay potatoes recipe freezes really well. I like to put them in glass containers and freeze them. As always, I try to use them within 1-6 months.
Can Bombay Potatoes be reheated?
Yes, they can be reheated. In fact, I insist on it. If you froze them or put them in the refrigerator, please reheat them before eating. I like to heat them stove top because they taste just like the day they were made. Place them frozen or cold Bombay potatoes in a sauce pan (without thawing) and heat them on medium. Add 1/2 cup of tomato sauce and 1/4 cup water to them and heat on medium heat for about 10 minutes or until the potatoes have thawed out
Are Bombay Potatoes Gluten Free?
Yes, they are almost always gluten free. No flour is used in them or any kind of wheat product. I can guarantee you that my Bombay potatoes are gluten free because I didn’t use any gluten products in them. So, feel free to devour a whole bowl of them
Are Bombay Potatoes vegan?
Yes, the traditional Bombay potatoes never use any meat or dairy products. They are mostly spices, potatoes and tomato sauce. If a recipe calls for dairy products, you can easily substitute coconut milk.
So, what’s your favorite Indian recipe?
Related: Serve these masala papad as appetizers
Bombay Potatoes Recipe
Bombay Potatoes Recipe
For Boiling The Potatoes
- 340 g Honey Gold Potatoes About 13 pieces, washed
- 1 tsp Salt
- Water For boiling the potatoes
For Making The Base
- 1 Tbsp Vegetable Oil
- 1 tsp Fenugreek Seeds
- 1 Tbsp Brown Mustard Seeds
- 1 Tbsp Cumin Seeds
- 1/4 Red Onion Julienned
- 1 Tbsp Garlic Grated
- 3 Thai Chili Pepper Optional, Cut into half and remove seeds
- 2 Tbsp Ginger Grated
- 1/2 Red Bell Pepper
- 1.5 tsp Turmeric Powder
- 1.5 tsp Red Chili Powder Use half for milder flavor
- 1/2 cup Tomato Sauce Use unsalted
- 1/2 tsp Salt Optional
- 1 Tbsp Cumin-Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Coconut Palm Sugar
- 1 tsp Lime Juice Freshly Juiced
- Cilantro Finely Chopped
To Parboil The Potatoes
- Bring about 6 cups of water to a boil and add the salt
- While the water is boiling, cut the onions and grate the ginger and garlic
- Grate the red bell pepper
- Make shallow cuts in the honey gold potatoes and add them to the water
- Cook for about 30-35 minutes on medium heat. When they pass the knife test, turn of the heat
- Save about 2/3 cup of the water and drain the rest
- When the potatoes are cool to the touch, remove the skin
- In a pan, add the oil and let it warm for 30 seconds
- Add the fenugreek seeds and let them cook for 30 seconds
- Add the brown mustard seeds and wait for them to start popping
- Add the Thai chili, if using
- Add the onions and let them brown. Add the garlic and ginger after the onions have browned
- Add the grated bell pepper, mix well and let them soften
- Make a well in the pan and add the turmeric and red chili powder
- Add the tomato sauce and mix well
- Cook for 30 seconds
- Add the parboiled potatoes
- Add the cumin-coriander powder, red chili powder, coconut palm sugar and salt. Mix well
- Add the water saved from the boiling process
- Cook on medium heat for about 5 minutes until some of the water has dissipated
- Add the lime juice and mix well
- Transfer to a serving bowl, garnish with cilantro and enjoy!