easy vegan

Bombay Potatoes 

7 ingredient recipe

Vegan, gluten-free and ready in 30 minutes!


– Turmeric powder – Red chili powder – Chickpea flour – Salt – Vegetable oil – Cumin seeds – Potatoes

Step 1

Add quartered potatoes to a pot of water along with a pinch of turmeric and salt. Bring to a rolling boil, and parboil the potatoes until fork tender.

Step 2

Mix turmeric, red chili powder, and chickpea flour to create a spice mix. Toss the cooked potatoes in this spice mix.

Step 3

Add about 4 teaspoons of water to make sure the spices stick to the potatoes.

Step 4

In a skillet, heat vegetable oil on medium heat. Once the oil starts to glisten, add mustard seeds. Once the mustard seeds starts sputtering, add cumin seeds.

Step 5

Toast for about 20 seconds.  Toss the potatoes into the skillet. Give them a good stir and let them cook for about 3 to 4 minutes.

Step 6

Once they are golden brown, turn the heat off, garnish with some curry leaves, and serve hot with naan, rice or any other main dish of choice.

These are usually gone before I know it!