Bombay Potato Soup Recipes

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BOMBAY POTATO SOUP



Bombay Potato Soup image

A delicious version of the popular Bombay Potato side dish. This curried potato soup is great as either a chunky or smooth soup.

Provided by Liana Green

Categories     Soup Maker Recipes

Time 33m

Number Of Ingredients 8

1 tbsp of oil
1 onion, chopped
2-3 tbsp medium curry powder
1tsp ground turmeric
700g potatoes, diced
400g chopped tomatoes
2 tbsp tomato puree
700ml vegetable stock

Steps:

  • Optional: saute the onions in a little oil for 2 to 3 minutes. Add the spices and mix to coat the onions. Cook for a further minute. You may need to add a little hot water or stock to deglaze the base (just 1 - 2 tbsp. should be enough) to prevent anything from sticking to the bottom. This will also create a curry paste that you can coat the potatoes in when they are added.
  • Add the potatoes and give them a good stir to coat them in the onions and spices/paste.
  • Add the tinned tomatoes, tomato puree and vegetable stock. Give everything a good stir to make sure nothing is stuck to the bottom.
  • Set off on chunky or smooth (I used chunky).

BOMBAY POTATOES



Bombay Potatoes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

  • Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
  • Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
  • Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g

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