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These Bombay Potatoes and Peas are savory, warm-spiced, and are total comfort on a plate! Everything is cooked in one pan and requires little effort to make.
If you're looking for a delicious side dish to add to your rotation, you'll want to try this recipe for Bombay Potatoes and Peas. We make it often along with my Cauliflower Tikka Masala or Vegan Chickpea Curry. It's downright addicting
This recipe is straight out of Richa Hingle's new book Vegan Richa's Everyday Kitchen. Her book is filled to the brim with everyday recipes that are easy to make, satisfying, and flavorful. Richa is not shy when it comes to seasoning and her recipes have layers of flavor.
I've been following her blog for many years now, and I also have a copy of her first book Vegan Richa's Indian Kitchen. If you love Indian Cuisine, this is definitely the book for you, too.
What's Inside
You'll have over 150 delicious recipes to choose from. Included in that, are authentic Indian Recipes, Indian-Inspired, and of course, flavor-packed everyday recipes like Pizza, Burgers, Casseroles, Tacos, Soups, Wraps, Sweets, One-Pot Meals, and more!
Some recipes you'll find are Sweet and Sour Chickpeas, Black Bean Burgers, Baked Vegetable Pakoras, Mushroom Matar Masala, Sweet Potato Chocolate Pie, Vegan Brownies, and these Bombay Potatoes.
Along with that, there are 36 flavorful "awesome sauce" recipes in the book and many of the chapters are organized according to the sauce. So, you can make the sauces ahead of time and use them throughout the week in a variety of recipes. Richa calls it the "awesome sauce way". You'll have countless recipes to make and it will make life easy!
The book is very organized and the recipes are easy to follow. So, whether you're a newbie cook or a pro, this lineup of goodness will fit perfectly in your kitchen.
Ingredients for Bombay Potatoes
The ingredients are pretty straightforward and easy to find at your local grocery store. Here's what you'll need:
For the main ingredients, you’ll need Yukon Gold Potatoes and Frozen Peas.
To make the flavorful base, you’ll need Neutral Oil, Red Onion, Garlic, Tomato, Ginger, Cumin Seeds, Mustard Seeds, Ground Turmeric, Cayenne, Ground Coriander, Ground Cumin, Garam Masala, and Salt.
For the finishing touch, you'll need Lemon Juice and Cilantro.
How to make Bombay Potatoes
- 1 - Blend the tomato, garlic, and ginger into a coarse puree.
- 2 - Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes.
- 3 - Add the onion and cook until it is translucent.
- 4 - Now add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet.
- 5 - Cook, stirring occasionally until the puree thickens and the garlic is fragrant.
- 6 - Add the potatoes, salt, and water. Cover and cook for 10 to 11 minutes, then add the peas. Reduce the heat and simmer until the potatoes are tender. Add the cilantro and lemon juice.
More potato recipes to enjoy
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📖 Recipe
Bombay Potatoes and Peas
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.
Ingredients
- 2 teaspoons safflower or other neutral oil
- ½ teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 small red onion , finely chopped
- 1 large tomato , coarsely chopped
- 7 cloves garlic , peeled
- 1 inch knob fresh ginger , peeled and coarsely chopped
- ½ teaspoon ground turmeric
- ¼ to ½ teaspoon cayenne
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala , or more to taste
- 3 medium Yukon gold potatoes , cut into ½-inch [1cm] pieces
- 1 teaspoon salt , or more to taste
- 1 cup water , or more as needed
- 1 cup peas , fresh or thawed frozen
- ¼ cup cilantro , finely chopped
- Fresh lemon juice , to taste (optional)
Recommended Equipment
Instructions
- Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes. Add the onion and cook until it is translucent, 5 to 6 minutes.
- Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree. Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
- Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. Add the peas. Taste and adjust the seasonings. Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference. Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).
Kendra Prince
Absolutely delicious, light, yet filling. This was my first attempt at such a dish and I was amazed with the flavors.
Melissa Huggins
So happy you liked this recipe Kendra. 🙂
Janet E. Lauro
Excellent!!! This is a new favorite recipe! My husband loves it!! I only put 1/4 tsp cayenne & it was still very hot but not too hot that I couldn't eat it. The other flavors enhanced the dish magnificently!
Melissa Huggins
Hi Janet, sounds great! Thank you for trying it out. 🙂
Hilde Broeckx
Why oh why didn't I make a double portion of this delicious deliciousness?!
Melissa Huggins
I'm so glad you liked it that much! Thank you! 🙂
Maren
These potatoes sound so good! Thank you for posting all of the step by step shots this will really give me confidence when I try this recipe myself. Thanks for turning me on to this new cookbook!
Linda Nisbett
Now I'm not sure which is my favourite now haha. This recipe is unbelievably delicious. Only thing I did differently was used a puree Cilantro (in a tube) vs fresh because it's hard to get fresh Cilantro this time of year. I'm not huge on spicy food but this was just spicy enough for me to eat comfortably. I opted for your option of adding only 1/4 tsp of Cayenne and glad I did. If anyone is sensitive to spice I recommend using the 1/4 vs the 1/2. This dish has loads of flavours that will dance in your mouth 🙂
Melissa Huggins
I'm so glad it worked out for you! Thank you for giving it a try. 🙂
Dee Johnson
I love vegan pasta. I loved her first cookbook and this one looks just as good! So many tasty recipes.
Melissa Huggins
I agree. So many great ones to choose from 🙂
Sara Wainright
I'm seriously in a meal time lull and eating way too much junk
Melissa Huggins
That happens to me sometimes too. Meal planning and meal prepping can help a lot. 🙂
Sara Wainwright
I am trying to get into that, but work in a direct care facility for disabled people and we are chronically overstaffed so I end up working a lot of 16 HR shifts and wore out on my off days. I wish we had one of those places here where you go and prep a bunch of meals at at once..
Melissa Huggins
Oh boy, that's such a long day. A meal-prep service would be wonderful. Hopefully one will open up nearby 🙂
Sue Hegle
I love a vegan casserole! This looks amazing can’t wait to try it out.
Paula
MY idea of an everyday meal: ingredients generally on hand, ingredients not too expensive, not a ton of prep or recipes within recipes, & can be put in the table in less than one hour. I love Richa’s First book, & I’m sure this one is another winner!!
Monica
An everyday meal in our house is roasted sweet potatoes and brussels sprouts.
Heather S
A meal that's healthy and easy to prepare!
Anna
They look delicious Melissa! You've made me so hungry right now! And gorgeous photos! So vibrant and sharp!