Roast Bombay Potato Korma — a plant-based Indian recipe by BOSH!
Jump to recipeMore Indian recipes →More Dinner recipes →

Roast Bombay Potato Korma

This one is a proper weeknight hero. We came up with it because we wanted all the comfort of a creamy korma but with crispy, spiced Bombay potatoes doing the heavy lifting, and honestly it delivers every single time. The potatoes get golden and crunchy on the outside, then they soak up this rich, fragrant korma sauce and it's just a dream. Warm spices, creamy sauce, crispy edges. It's the kind of meal that makes everyone at the table go quiet for a minute. Make it tonight, you won't regret it.

Cook: 60 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large roasting tray
  • Baking tray (for roasting almonds)
  • Colander
  • Food processor
  • Microplane (for fresh nutmeg)

Ingredients

  • 1 ½kg Maris Piper potatoes
  • 3 tbsp vegetable oil
  • 2 tsp garam masala
  • 2 tsp medium curry powder
  • ½ tsp salt
  • ½ tsp ground pepper
  • 4 tbsp vegetable oil
  • 2 medium onions
  • 70g ground almonds
  • 4 large clove garlic
  • 1 small piece ginger
  • 350g thick coconut yoghurt
  • 100ml water
  • 4 tsp medium curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ¼ tsp cardamom
  • ¼ tsp hot chilli powder
  • little grating fresh nutmeg
  • 4 medium tomatoes
  • 200g canned coconut milk
  • 1 tbsp brown sugar
  • basmati rice
  • chapatis
  • coriander leaves

Method

1

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.
2

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.
3

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.
4

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.

Tips & Variations

  • Get them properly crispy: Don't rush the roasting step. Make sure the potatoes are in a single layer with space around them, crowding the tray will steam them instead of roast them and you'll lose those gorgeous crispy edges.
  • Swap the base: We love this with cauliflower florets thrown in alongside the potatoes. They roast up beautifully and add a nice bite to the finished dish.
  • Make it saucier: If you want more sauce to mop up with naan or rice, just add an extra splash of coconut milk or a bit of vegetable stock at the end and stir it through. It loosens everything up perfectly.

Why This Works

The trick is the 'chuffing' step. Once you drain those parboiled potatoes, give them a good shake in the colander to rough up the edges, because that's what gives you the crispy bits that hold onto all that korma sauce. Roasting them in the spiced oil before they even meet the sauce means they've got bags of flavour built in from the start, not just coated at the end.