Roast Bombay Potato Korma

1:00 h

Indulge in the rich and exotic flavours of India with our Roast Bombay Potato Korma recipe. This vegan-friendly dish features tender, roasted potatoes in a velvety korma sauce, infused with an aromatic blend of Indian spices. Our recipe makes it easy to create a flavourful and satisfying plant-based meal an hour. Impress your taste buds and dinner guests with this mouth-watering bowl of comfort food, perfect for any occasion.
So, put on your apron, fire up the stove, and get ready to savour the delicious taste of Indian cuisine at home.

Start cooking ➞




Roast Bombay Potatoes

<item-todo-done>1 ½kg Maris Piper potatoes<item-todo-done><item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>2 tsp medium curry powder<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp ground pepper<item-todo-done>

Korma Sauce

<item-todo-done>4 tbsp vegetable oil<item-todo-done><item-todo-done>2 medium onions<item-todo-done><item-todo-done>70g ground almonds<item-todo-done><item-todo-done>4 large clove garlic<item-todo-done><item-todo-done>1 small piece ginger<item-todo-done><item-todo-done>350g thick coconut yoghurt<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>4 tsp medium curry powder<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done><item-todo-done>½ tsp ground coriander<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>½ tsp cumin<item-todo-done><item-todo-done>¼ tsp cardamom<item-todo-done><item-todo-done>¼ tsp hot chilli powder<item-todo-done><item-todo-done> little grating fresh nutmeg<item-todo-done><item-todo-done>4 medium tomatoes<item-todo-done><item-todo-done>200g canned coconut milk<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done>

To Serve

<item-todo-done> basmati rice<item-todo-done><item-todo-done> chapatis<item-todo-done><item-todo-done> coriander leaves<item-todo-done>

Before you start

Preheat oven to 200*C | Baking sheet lined with parchment | Food Processor | Large frying pan | Large saucepan

Prepare the potatoes

  • Peel the potatoes and chop them into small roast potato size pieces.
  • Pop them in a pan, cover with cold water and bring to the boil.
  • Once boiling turn down to a simmer until the potatoes are just cooked.
  • Add the oil, garam masala, curry powder, salt and pepper to large roasting tray and stir to combine.
  • Drain the potatoes with a colander and shake to rough up the edges (this ‘chuffing’ will help crisp up the potatoes).
  • Tip the potatoes into the tray and stir so the potatoes are well coated in the mixture.
  • Roast in the oven for 45 minutes, stirring halfway through cooking.

Prepare the sauce ingredients

  • Put the almonds on a baking tray and roast for 4 minutes until golden brown.
  • Peel and finely chop the onions, garlic and ginger.
  • Chop the tomatoes into roughly 1cm pieces.

Make the sauce

  • Warm the oil in a frying pan over medium heat.
  • Add the onions and a little pinch of salt and fry until golden - approx 8 minutes.
  • Add the garlic and ginger and stir for 1 minute.
  • Add the almonds and stir for one minute.
  • Transfer the contents of the pan to the food processor and blend into a textured puree.
  • Add the yoghurt and water and pulse to combine.
  • Transfer the spices to a plate.
  • Put the same pan back on the stove over medium heat.
  • Add the spice mix to the pan and fry the spices for 1 minute until aromatic, loosen with a splash of water if it begins to stick.
  • Add the tomatoes to the pan, stir to combine and simmer for 3-4 minutes until they begin to break down.
  • Pour the contents of the blender, coconut milk and sugar into the pan, stir to combine, reduce the heat to a gentle simmer and cook for 30 minutes, stirring occasionally to prevent catching.

To serve

  • Taste the sauce and season with salt, black pepper, chilli and sugar if needed.
  • Transfer the roast potatoes to the pan, fold them into the sauce, garnish with coriander leaves and serve.
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