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    Home » All Recipes » Side Dishes

    Bombay Potatoes and Peas

    April 28, 2020 By Melissa Huggins / 46 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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. 

    Two bowls filled with bombay potatoes with forks in the middle.

    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.

    Cookbook on a stone table top with napkin, forks and bowls on the side.

    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:

    Ingredients to make bombay potatoes on a table.

    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.

    6 process photos of cooking food in a pan.

    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.
    Overhead view of two bowls of bombay potatoes with forks in the middle. Pan of potatoes in the background.

    More potato recipes to enjoy

    • Sweet Potato Curry
    • Roasted Breakfast Potatoes
    • Potato Air Fryer Tacos
    • Aloo Gobi

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

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    5 from 16 votes

    Bombay Potatoes and Peas

    Bombay potatoes is a spiced potato dish made with whole spices. It can include curry leaves, different spices, peanuts, and so on. This version uses mustard seeds, cumin seeds, and peas to add some color and protein. Add some other vegetables or cooked chickpeas to make it a meal. This recipe also works well with sweet potatoes. 

    From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Side
    Cuisine: Indian, Vegan
    Servings: 4 people
    Calories: 157kcal
    Author: Melissa Huggins

    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

    • Large Skillet
    Prevent your screen from going dark

    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).

    Notes

     
    Notes by Melissa Huggins: I added 1 tablespoon of tomato paste right after the onions finished browning and cooked it for 30 seconds. Then I added the blended tomato mixture. This deepens the tomato flavor, but the recipe is still really flavorful without it. 

    Nutrition

    Calories: 157kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Sodium: 648mg | Potassium: 749mg | Fiber: 6g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 5.4mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 16 votes (11 ratings without comment)

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      Recipe Rating




    1. Kendra Prince

      May 19, 2023 at 5:32 pm

      5 stars
      Absolutely delicious, light, yet filling. This was my first attempt at such a dish and I was amazed with the flavors.

      Reply
      • Melissa Huggins

        May 22, 2023 at 9:03 am

        So happy you liked this recipe Kendra. 🙂

        Reply
    2. Janet E. Lauro

      January 07, 2022 at 3:58 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        January 08, 2022 at 2:36 am

        Hi Janet, sounds great! Thank you for trying it out. 🙂

        Reply
    3. Hilde Broeckx

      July 15, 2020 at 10:22 am

      5 stars
      Why oh why didn't I make a double portion of this delicious deliciousness?!

      Reply
      • Melissa Huggins

        August 10, 2020 at 4:03 pm

        I'm so glad you liked it that much! Thank you! 🙂

        Reply
    4. Maren

      May 02, 2020 at 3:49 pm

      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!

      Reply
    5. Linda Nisbett

      January 18, 2020 at 5:27 pm

      5 stars
      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 🙂

      Reply
      • Melissa Huggins

        March 03, 2020 at 10:11 am

        I'm so glad it worked out for you! Thank you for giving it a try. 🙂

        Reply
    6. Dee Johnson

      October 31, 2017 at 7:26 pm

      I love vegan pasta. I loved her first cookbook and this one looks just as good! So many tasty recipes.

      Reply
      • Melissa Huggins

        November 03, 2017 at 10:17 am

        I agree. So many great ones to choose from 🙂

        Reply
    7. Sara Wainright

      October 30, 2017 at 8:52 pm

      I'm seriously in a meal time lull and eating way too much junk

      Reply
      • Melissa Huggins

        November 03, 2017 at 10:10 am

        That happens to me sometimes too. Meal planning and meal prepping can help a lot. 🙂

        Reply
        • Sara Wainwright

          November 03, 2017 at 12:09 pm

          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

          November 03, 2017 at 2:32 pm

          Oh boy, that's such a long day. A meal-prep service would be wonderful. Hopefully one will open up nearby 🙂

    8. Sue Hegle

      October 30, 2017 at 11:32 am

      I love a vegan casserole! This looks amazing can’t wait to try it out.

      Reply
    9. Paula

      October 30, 2017 at 10:54 am

      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!!

      Reply
    10. Monica

      October 30, 2017 at 10:27 am

      An everyday meal in our house is roasted sweet potatoes and brussels sprouts.

      Reply
    11. Heather S

      October 30, 2017 at 10:13 am

      A meal that's healthy and easy to prepare!

      Reply
    12. Anna

      October 30, 2017 at 7:14 am

      5 stars
      They look delicious Melissa! You've made me so hungry right now! And gorgeous photos! So vibrant and sharp!

      Reply
    « Older Comments

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