Bombay Sweet Potatoes

My potato obsession carries over to sweet potatoes too! When I’m not eating them as finger chips or, roasted sweet potatoes (yummy!) this recipe makes an appearance. Bombay Potatoes are popular in most restaurants and also, easy to make as a quick weeknight meal. There are many, many variations of this evergreen dish using different spices and herbs. The gorgeous flavour of sweet potatoes really shines in this simple recipe. At different times I’ve left out the garlic or onion, because I didn’t have any to come up with a very tasty and fast meal 🥘! 

I’ve sprinkled a dash of my favorite Garam Masala on top. Sweet potatoes are said to be even healthier than the normal red potatoes I use! 

Tastes great in lunch boxes accompanied by a light salad and some rice or quinoa too!

Bombay Sweet Potatoes

INGREDIENTS – 

  • Sweet Potatoes, parboiled in their skins – 3 to 4 medium – Cubed (approximately 3 to 3.5 cups)
  • Oil – 2 teaspoons
  • Mustard Seeds – 1/2 teaspoon
  • Cumin Seeds – 2 teaspoons
  • Coriander Seeds, lightly crushed – 2 teaspoons
  • Turmeric Powder – 1 teaspoon
  • Red Chili Powder – 1/2 teaspoon, adjust depending on level of desired heat
  • Onion, diced – 1 small
  • Garlic Cloves, minced – 2
  • Fresh Ginger Root, minced – 1 tablespoon
  • Tomato Paste – 2 tablespoons
  • Salt, to taste
  • Water – 1/3 cup
  • Fresh Coriander Leaves & Stalks, chopped finely – 1 tablespoon

DIRECTIONS – 

  1. Roughly peel and chop up the par-boiled sweet potatoes.
  2. Heat oil in a deep wok and swirl to coat the cooking surface.
  3. Add the mustard seeds and cook until they pop.
  4. Mix in the cumin seeds and roast on low heat until they sputter.
  5. Toss in the lightly crushed coriander seeds and turmeric. Mix well.
  6. Cook the garlic and ginger lightly until golden and aromatic.
  7. Mix the tomato paste and cook well until the raw smell goes off.
  8. Add the sweet potato pieces, salt and red chilli powder and mix everything.
  9. Mix in the water to make a smooth gravy and cook for 5 minutes on a slow to medium heat, until you see the mixture bubbling.
  10. Take off the heat and stir in the coriander.
    Serve warm.

NOTES – 

Vegan, gluten-free, nut free. Omit onions and garlic if need be.

Tastes great with flatbread or, plain Quinoa or, steamed rice.

Priya@MasalaVegan

I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️

4 thoughts on “Bombay Sweet Potatoes

Sweet potato chat is now a days hot favorite in northern Indian cities. Yummy.

Sweet potatoes are the best, aren’t they 😊

Great post! 🙂 i have nominated you for an award 🙂 https://afternooncaffeine13.wordpress.com/2017/01/17/blogger-award/

Thank you so much 😊 Much appreciated!

Comments are closed.

Join Masala Vegan's food adventures.

Thank you for signing up!
%d bloggers like this: