These Bombay potatoes area must for anyone who enjoys Indian cuisine!
It’s funny. I used to be a die-hard Mexican food fan (I still am!). But the longer I stick to a plant-based eating plan, the more I appreciate and enjoy Indian flavors. I’ve loved Indian food for a long time now. But I’ve never had a true appreciation for all the different types of foods that come from different regions of India.
WHAT ARE BOMBAY POTATOES?
Bombay potato, (sometimes called Bombay aloo or aloo (alu) Bombay), is an Indian dry dish prepared using potatoes that are cubed, boiled and then fried, and is flavored with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder salt and pepper. Onion, tomatoes and tomato sauce are sometimes used as ingredients. Bombay potato can also be served as a side dish, rather than as a main course. (source)
This wonderful dish came about after I tried a packaged version from the health food store. The stuff from the store definitely fell short, but I recognized just how good it could be if it was homemade. So I gave it a shot.
Now, traditionally, most Bombay potato recipes are cooked dry (sautéed). I made mine a little different just to help cut back on the fat content a bit. So while traditionally, you would cook the potatoes first and then fry them, with this recipe, you’ll be boiling them for the most part. (Although you do sauté them in the beginning with the onions for flavor).
- Make sure you follow the directions on when to cover these potatoes for cooking. Because they are not pre-cooked, they will need to be covered during cooking to cook completely.
- Serve this over cooked brown rice for a complete protein (beans and rice).
- For a lighter meal, serve without grains and pair with a salad instead.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
BOMBAY POTATOES RECIPE:
- ¾ lb. white potatoes (diced about 1/2 inch)
- 1 cup diced yellow onions
- 2 tbsp. oil
- 6 large garlic cloves (minced)
- 28 oz. can diced tomatoes (do not drain)
- ½ tsp. salt
- ½ tsp. ground ginger
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 2 tsp. ground turmeric
- 1 cup vegetable broth
- 1 cup cooked chickpeas (canned with no sugar added is fine)
- In a large pot, combine the potatoes, onions and oil. Saute until the onions are translucent.
- Stir in the garlic and cook for 1 more minute, stirring constantly.
- Pour in the diced tomatoes with their juice.
- Add the salt, ginger, coriander, cumin and turmeric. Stir well, then pour in the vegetable broth.
- Cook uncovered until the liquid reduces to the level of the potatoes, then cover and continue to cook until the potatoes are cooked through. (about 10-20 minutes depending on how you diced them.)
- Stir in the chickpeas and adjust salt to your liking.
- Serve by itself with a green salad or over a bed of cooked brown rice.