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vegan easy Bombay potatoes recipe
This easy Bombay Potatoes recipe is one of the most popular Indian side dishes. Serve the Bombay Potatoes as part of an Indian meal, such as vegetable curries, or as a snack between meals. So if you’re looking for an easy Indian side dish to pair with a curry or korma, look no further than these tasty Indian potatoes.
Learn how to make these Bombay Potatoes!
These little beauties are super fluffy on the inside and have a crispy and flavorful crust on the outside. For this easy Bombay Potatoes recipe, the potatoes are boiled and then roasted in the oven. Whether you peel the potatoes or not is up to you. Bombay potatoes are a healthy Indian potato dish, where the young skin can sometimes stay on.
You cook these little potatoes in salted water for a few minutes before they go in the oven marinated in flavor, giving them that great yellow-orange color.
You can now eat them on their own or, like us, with a refreshing soy yoghurt with fresh mint and lemon.
The quality of the spices is the be-all and end-all in the kitchen. For this easy Bombay Potatoes recipe, we don’t use as many spices as some, because sometimes less is more. Turmeric and curry may be in everyone’s pantry today or easily obtainable.
I recommend tender new potatoes or triplets. Of course, you can also use any waxy variety and then cut the potatoes into bite-sized pieces before roasting. works too!
A word about triplets
Triplets are not a potato variety, but more of a size designation. Triplets are potatoes that are sorted out based on their size (smaller than 30-35 mm). Triplets are small and young. So you have a thin shell that you are welcome to eat. Triplets are therefore well suited for jacket potatoes, papas arrugadas , rosemary potatoes from the tin or for our simple Bombay potatoes recipe.
Mix other vegetables into the potatoes. How about cauliflower florets, carrots, kohlrabi, tomatoes, chickpeas or … You can also pre-cook the potatoes in water seasoned with turmeric.
You can add or replace the following spices: mustard seeds, cumin, garam masala, chili powder, fresh ginger… As for serving herbs, I’d suggest the usual suspects like mint, cilantro, and/or parsley.
If you like our easy Bombay Potatoes recipe, you might also be interested in these dishes:
- Indian Ghugni Chaat
- Canary Potatoes with Salsa and Chimichurri
- Make potato rösti yourself, quick and crispy
- Indian dosa filled with coconut potatoes
- Oven-baked Hasselback squash
- indian khichadi
Bombay potatoes quick and easy
for the potatoes:
- 1 kg potatoes small ones like triplets or new potatoes
- 2 clove of garlic
- 1 red chili pepper
- 1 tsp Turmeric*
- 1 tsp madras curry*
- 3 el native olive oil*
- kosher salt*
Mint Yoghurt Dip:
- 250 ml soy yoghurt or plain yoghurt
- 2 el lemon juice
- 1 small bunch of mint
- Wash the potatoes and boil them in salted water until soft (10 to 15 minutes). Drain, let cool slightly and peel.
- Preheat the oven to 200°C.
- Peel the garlic, deseed the chili and chop both finely.
- Mix garlic, chili, curry, turmeric with olive oil. Mix the potatoes carefully with the oil and spread on a baking tray lined with baking paper.
- Season with salt and pepper and bake in the oven for about 25 minutes until crispy.
- Meanwhile, rinse the mint and shake dry. Then chop finely and stir into the yoghurt with the lemon juice and salt.
- Serve potatoes hot with mint yoghurt.