Easy Bombay Potatoes + Added Veg
Who doesn’t love a good old Bombay Aloo? If you’re one of many who can’t resist adding this delicious side dish to an Indian takeaway, then you’ll adore this easy Bombay potatoes recipe with added veg.
Why? Because it makes quick Bombay potatoes into a main meal. By adding pepper, carrot, courgette and mushrooms, you get a bigger, healthier serving of curry that’s cheap, filling, yummy and good for you! What’s not to love? You could add any veg you like, and just adjust the cooking times accordingly.
We eat meat, but Mister and I happily devoured this for dinner one evening when I felt in need of a veg boost. It was so good that I’ll definitely make it again – and again… Just make sure you chop the potato into small cubes so they’ll cook the right amount. No one wants to eat raw ones. Just eat a chunk before serving to make sure 😉
This is a Bombay potatoes recipe that’s easy to make, plus it’s packed with flavour thanks to the addition of cumin, turmeric and chilli powder. Why drink an oddly-flavoured turmeric trea or smoothie when you could enjoy this much more?
These quick and easy Bombay potatoes serve 4 as a main, or more as a side dish
Easy Bombay Potatoes ingredients
- Vegetable oil, for frying
- Cumin seeds, 1 tbsp
- Red onion, 1, chopped
- Green pepper, 1 chopped
- Potatoes, 4, peeled & diced
- Carrot, 1, peeled & diced
- Chopped tomatoes, 1 tin
- Ground cumin, 1 tsp
- Chilli powder, 1 tsp
- Turmeric, 2 tsp
- Salt, a pinch
- Sugar, 1 tbsp
- Courgette, 1, sliced into half-moons
- Button mushrooms, a few, quartered
- Coriander, fresh, a bunch
Equipment
How to make simple Bombay potatoes
- Heat a splash of vegetable oil in a large saucepan, then add the cumin seeds. Fry, stirring, for a few moments before adding the onion, pepper, potatoes and carrot.
- Once they begin to cook, add the chopped tomatoes to the pan along with another can’s worth of water and turn up the heat until they’re bubbling.
- Reduce the heat to a simmer and add the ground cumin, chilli powder, turmeric, salt and sugar. Mix well and cook for around half an hour on a medium heat, stirring often.
- Add the courgette and mushrooms and cook for about 10 to 15 minutes more – or until the potatoes are soft in texture (trying a piece is the best way to check this!)
- Chop the coriander leaves and stalks roughly then add to the pan. Stir well, then serve.
Serve this simple Bombay potato recipe with basmati rice and/or naan.
Related recipes:
- Chickpea and kidney bean curry
- Dal paneer recipe
- Stove-top veggie biryani
- Butter bean makhani
- Indian paneer curry
- Vegan dhansak
- Pumpkin curry
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