An easy to make, tangy curry. Vary the amount of chillies to your taste, as mine gives a mildly spicy outcome. You can substitute the oil with a mixture of oil and ghee/butter for a richer curry. Enjoy!!
My Private Note
Units: US | Metric
- 1Soak the soya wadis (if using) in a cup of hot water for about five minutes, squeeze dry and set aside.
- 2Meanwhile, dice the the potatoes into big chunks and chop the onion and tomatoes roughly.
- 3Place onion, tomatoes, garlic and all spices in a blender. Blend till smooth.
- 4Heat oil in pan and add ground paste.
- 5Dry the paste until oil comes out and the reddish paste turns deep red- brown in colour.
- 6Add the potatoes and soya wadis (if using), reserving a couple of pieces of potato if the paste is a little watery. cover partially.
- 7After the curry cooks for about five minutes, mash reserved potatoes thoroughly and add to thicken the gravy if necessary.
- 8Remove from fire and garnish with a swirl of cream and the coriander leaves.
Browse Our Top Potato Recipes
Nutritional Facts for Bombay Curry
Serving Size: 1 (288 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 248.6
- Calories from Fat 101
- Total Fat 11.3 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 15.7 mg
- Total Carbohydrate 36.0 g
- Dietary Fiber 5.7 g
- Sugars 5.8 g
- Protein 4.2 g
The following items or measurements are not included: