Masala Toast with Bombay Potatoes

Crispy masala toast served with flavorful Bombay-style potatoes for a satisfying vegan breakfast.

Ingredients

• 4 slices Bread Buns
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1 tsp Cumin Powder
• 2 tbsp Vegan Butter
• 2 medium Russet Potatoes
• 2 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Vegetable Oil
• 2 tbsp chopped Cilantro
• 1/4 tsp Garam Masala
• 1/4 tsp Amchur (Dry Mango Powder)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil potatoes until tender, peel and dice. For a crisper texture, roast the potatoes instead of boiling them: toss diced potatoes with 1 tbsp of vegetable oil, salt, pepper, and garam masala and roast at 400°F (200°C) for 20-25 minutes, flipping halfway through.
2. Heat 1 tbsp vegetable oil in a pan, add minced garlic and ginger, saute until fragrant, about 1 minute.
3. Add diced potatoes, turmeric powder, chili powder, cumin powder, garam masala, amchur, salt, and pepper. Cook, stirring occasionally, until golden brown, about 8-10 minutes.
4. While potatoes are cooking, prepare the toast. Spread vegan butter on bread slices and sprinkle with a mix of turmeric, chili, and cumin powder.
5. Toast the bread slices in a pan or toaster until golden brown and crispy.
6. Serve the masala toast hot with Bombay potatoes and garnish with chopped cilantro.

Cuisine: Indian

Suitability: vegan

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: breakfast