Bombay Potato Recipe Vegan: Easy, Flavorful, and Healthy

Bombay potatoes are a beloved Indian side dish known for their vibrant flavors, aromatic spices, and comforting textures. This vegan version captures the essence of traditional Bombay potatoes while ensuring it’s completely plant-based and accessible for everyone.

Whether you’re a seasoned vegan or just looking to incorporate more wholesome, flavorful meals into your diet, this recipe is a perfect fit. The combination of tender potatoes with cumin, mustard seeds, turmeric, and garam masala creates a mouthwatering experience that’s both satisfying and nutritious.

Perfect as a side dish or a main, Bombay potatoes are incredibly versatile. They pair beautifully with a variety of Indian breads, rice dishes, or even as a hearty filling for wraps and bowls.

Plus, this recipe is simple enough for weeknight dinners but impressive enough for entertaining guests. Ready to dive into a colorful, spicy, and utterly delicious vegan dish?

Let’s get cooking!

Why You’ll Love This Recipe

This Bombay potato recipe vegan is packed with bold spices that awaken your taste buds without overwhelming them. Made with simple ingredients, it brings the authentic taste of Indian street food right to your kitchen.

It’s oil-efficient, gluten-free, and uses no animal products, making it ideal for vegans and anyone seeking a healthy, plant-based option.

The potatoes are cooked to perfection — soft inside with slightly crispy edges — soaking up all the delightful spices. You’ll appreciate how easy it is to prepare, requiring minimal equipment and straightforward steps.

Plus, it reheats wonderfully, making it great for meal prep or leftovers.

Whether you’re serving it as a side or a snack, Bombay potatoes are guaranteed to become a family favorite.

Ingredients

• 4 medium potatoes (Yukon Gold or red potatoes work best), peeled and diced into 1-inch cubes
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 green chili, finely chopped (optional, adjust for heat)
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (optional)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of half a lemon

Equipment

• Large pot for boiling potatoes
• Large skillet or frying pan
• Sharp knife and chopping board
• Grater or microplane (for ginger)
• Wooden spoon or spatula
• Colander for draining potatoes

Instructions

1. Prepare the potatoes: Place diced potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are just tender but not falling apart (about 8-10 minutes). Drain and set aside.
2. Heat the oil: In a large skillet, warm the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds, releasing their aroma.
3. Sauté aromatics: Add the chopped onions to the pan. Cook until they are soft and golden, about 5-6 minutes. Add the minced garlic, grated ginger, and chopped green chili; cook for another 2 minutes, stirring frequently.
4. Add spices: Sprinkle in the turmeric, ground coriander, garam masala, and chili powder. Stir well to coat the onion mixture and cook the spices for about 1 minute to release their flavors.
5. Combine potatoes and spices: Add the boiled potatoes to the skillet and gently toss to coat them evenly with the spiced onion mixture. Let the potatoes cook untouched for 3-4 minutes so they start to crisp slightly on the bottom.
6. Finish cooking: Stir the potatoes gently and cook for another 5 minutes, allowing them to crisp up a bit more and soak in the flavors. Taste and season with salt accordingly.
7. Add lemon juice and garnish: Remove the pan from heat, squeeze the juice of half a lemon over the potatoes, and garnish with freshly chopped cilantro.
8. Serve warm: Transfer to a serving dish and enjoy your vibrant Bombay potatoes vegan style!

Tips & Variations

For perfectly crispy potatoes, make sure they are dry before sautéing after boiling.

• Spice Level: Adjust the green chili and chili powder according to your heat tolerance. For a milder version, omit the chili powder.
• Potato Type: Waxy potatoes hold their shape better, but starchy potatoes like Russets can be used if you prefer a softer texture.
• Additional Vegetables: Add peas or diced bell peppers for extra color and nutrition.
• Cooking Method: For a healthier version, you can roast the boiled potatoes tossed in the spices instead of frying.
• Make it a meal: Toss in cooked chickpeas or tofu cubes for added protein.

Nutrition Facts

Serving Suggestions

Bombay potatoes are incredibly versatile. Serve them as a flavorful side dish alongside Classico Sun Dried Tomato Alfredo Sauce Recipe drizzled pasta or with warm naan bread for a classic Indian meal.

For a light lunch, add a dollop of vegan yogurt and a fresh cucumber salad on the side. They also pair wonderfully with lentil dal or a crisp green salad for a well-rounded meal.

Looking for dessert after this spicy dish? Try the Cinnamon Pecan Ice Cream Recipe for a cooling, sweet finish.

Conclusion

This vegan Bombay potato recipe is a celebration of simple ingredients transformed by warm, fragrant spices. It’s a wonderful way to enjoy a classic Indian dish in a plant-based format without losing any of the authentic flavor or texture.

The recipe strikes the perfect balance between comfort food and nutritious eating, making it a dependable favorite for any meal of the day.

Whether you’re cooking for yourself or entertaining friends, this dish is sure to impress. Plus, it’s an excellent gateway to exploring more vegan Indian cuisine.

If you enjoyed this recipe, be sure to check out our other delicious dishes like the Chicken Shrimp And Broccoli Recipes (vegan adaptations available), to keep your meals exciting and flavorful. Happy cooking!

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