Vegan

Salli Boti (Western Indian Meat Curry with Crispy Potatoes)

Salli Boti is a Parsi (western Indian) wedding meat curry made vegan with tofu. Crisped tofu is folded in a tangy spicy sauce and topped with airfried crispy potato strips! serve with rice, or roti.

bowl of boti topped with crispy salli potatoes

Salli Boti is a Parsi dish(western Indian) with this really fragrant, slow-cooked meat(tofu) curry that is topped with crispy potato strips and served with rice, roti, or pilau. Salli refers to the crispy potato strips topping, and boti is the mutton or meat.

Parsi’s, descended from Persians who migrated to the western party of India. The cuisine has influences from Persian, Indian, British cuisines. The cuisine has some signature dishes like lentil dhansak, and this Salli boti. Traditionally, a Parsi wedding dish, Salli boti has a very flavorful spicy tangy sauce and the crispy potatoes pair amazingly with it.

The stew is generally cooked for a long time . But This vegan version is simpler, since tofu doesn’t need to be slow-cooked like the meat.

We make the salli potatoes straws in this recipe, but you can skip that, if you want a simpler meal, and serve just the curry with some flatbread or rice instead.

For this vegan version of salli boti, we coat the tofu with spices and then either bake or pan fry to improve the texture, adding it to the sauce toward the end of cooking.

You can also use other proteins in place of tofu, such as chickpeas, chickpea tofu, vegan chicken, seitan, or other meat and chicken substitutes of your choice. If you’re using soy curls or seitan, make sure to simmer those in the sauce for 15 to 20 minutes so that they pick up a lot of the flavor.

The potatoes are generally fried. But we air fry them for amazing crisp shredded potato Salli.

Why You’ll Love Salli Boti

fragrant, flavorful stew topped with simple, crispy potato strips
amazing combination of flavors and textures!
ready in under an hour
gluten-free and nut-free with easy soy-free options

close-up of salli boti in a pan after cooking

More Indian Curries

Saag Aloo – spiced Potato greens
Punjabi Chole – North Indian chickpea curry
Tofu Barra – tofu in luscious caramelized onion sauce
Andhra Green Chili Chickpeas
White Beans do Pyaza – double onion curry with beans

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Vegan

Indian-inspired Masala Vegetable Pot Pie

This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017

close-up of masala vegetable pot pie in the baking dish

This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.

It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.

The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!

The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.

You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.

No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole.
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).