Bombay Potatoes

Not only has the Thermomix completely changed my approach to cooking, it’s also opened my eyes to the wide range of spices and flavours in the Indian kitchen. Thanks to Rosie Laljee and Janie Turner of UK Thermomix many traditional Indian dishes have been converted to TMX recipes. Bombay Potatoes is a recipe that I use over and over – it’s easy, delicious and packs a huge amount of protein into your diet…

Protein? In potatoes?  For every vegan probably the most asked question is “where do you get your protein”?  For those that think it comes from meat, think again. Get veducated with the latest information from Forks over Knives, Berlinale Culinary Classic Food, Inc., Rave, Veducated and a whole slew of other movies that dispel the myth from the purveyors of the SAD – sad in the the real sense – but an anacronym for the Standard American Diet.

Back to the humble potato – it’s rich in complete proteins, complex carbohydrates and amino acids. Did you know you could get all of your recommended daily allowance by eating potatoes?  It’s true – and no animals have been harmed or killed by your consuming them!

 Here’s an adaptation from the Rosie’s TMX recipe with modifications for those who don’t have the world’s smallest kitchen machine!!

 Bombay Aloo – Bombay Potatoes

500g waxy potatoes

20g fresh coriander (small bunch)

40g olive oil

2 fat garlic cloves, peeled and chopped

2 small red chillies, seeded and chopped

1 tsp ground cumin

1.5 tsp ground coriander

1/4 tsp turmeric

1/4 tsp ground chilli powder (optional if chillies are hot)

1/2 tsp salt

200g chopped tomatoes (canned or tetra box)

1/2 tsp lemon juice


Cook the potatoes (steam or boil) until almost done. If they are big then cut them into manageable pieces.   

Chop garlic. Sauté garlic in oil with chillies, cumin, coriander, turmeric, chili powder, and salt for 5 minutes. Add tomatoes and simmer 3-5 minutes until heated thru.

Add the potatoes and a little water if necessary, cook 5 minutes, taste for seasoning. Stir in the lemon juice, the reserved minced coriander and some love.

Sometimes I double the tomatoes depending on how much I have on hand because over time, the potatoes will absorb all the liquid. Enjoy!

 Remember to cook with love,