RecipesSide Dishes

Bombay Potatoes and Peas

posted by Melissa Huggins October 24, 2017 37 Comments

These Bombay Potatoes and Peas are warm-spiced, savory and total comfort on a plate! 

The recipe for these delicious Bombay Potatoes and Peas is straight out of Richa Hingle’s new book Vegan Richa’s Everyday Kitchen.

You MUST make it! The flavors are downright addicting!

This is how I feel about every recipe I’ve made from her cookbook so far. Richa is not shy when it comes to seasoning and her recipes have layers of flavor. I’m excited to try out more!

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 of my favorites from her new book are Sweet and Sour Chickpeas, Baked Vegetable Pakoras, Mushroom Matar Masala, Sweet Potato Chocolate pie and these Bombay Potatoes and Peas.

The book is very organized and the recipes are easy to follow. So, whether you’re a newbie cook or an old pro, this lineup of goodness will fit perfectly in your kitchen.

It’s all about the sauce!

Am I right? Having a flavorful sauce will add depth of flavor to many recipes. It also provides versatility when you already have the foundation of flavor. It turn, that makes things easier in the kitchen and prevents tastebud boredom.

Richa has 36 flavorful “awesome sauce” recipes in the book and she organized many of the chapters 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!

Don’t forget the Bombay Potatoes!

While you’re pondering about whether to add this cookbook to your library, make the potatoes first. You’ll fall in love and it may help make your decision.


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I’d love to hear from you

If you make these Bombay Potatoes, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

5 from 1 vote
Bombay Potatoes and Peas
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

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.

Course: Entree | Side
Recipe Type: Gluten-Free, Indian, Nut-Free, Soy-Free, Vegan
Servings: 4
Calories: 157 kcal
Author: Richa Hingle
  • 2 teaspoons organic safflower (or other neutral oil)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 small red onion , finely chopped
  • 1 large tomato , coarsely chopped
  • 7 cloves garlic
  • 1 1-inch [3cm] knob fresh ginger , peeled and coarsely chopped
  • 1/2 teaspoon ground turmeric
  • 1/4 to 1/2 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Garam Masala , or more to taste
  • 3 medium Yukon gold potatoes , cut into 1/2-inch [1cm] pieces
  • 1 teaspoon salt , or more to taste
  • 1 cup 240ml water, or more as needed
  • 1 cup 160g fresh or thawed frozen peas
  • 1/4 cup 10g finely chopped cilantro
  • Fresh lemon juice , to taste (optional)
  1. 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.
  2. 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.
  3. 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).
Recipe Notes




Nutrition Facts
Bombay Potatoes and Peas
Amount Per Serving
Calories 157 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 648mg 27%
Potassium 749mg 21%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 5g
Protein 6g 12%
Vitamin A 10.7%
Vitamin C 44.8%
Calcium 6.6%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

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Sabrina Luna October 24, 2017 at 4:06 pm

Oh yum! This looks freakin’ amazing! 🙂

Melissa Huggins October 24, 2017 at 7:29 pm

Thank you, Sabrina! It’s just one of many that I’m enjoying from Richa’s cookbook 🙂

Catalina October 25, 2017 at 7:46 am

I’d like a balance plan diet on every meal!! Great giveaway:)

Laura S October 25, 2017 at 10:28 am

An everyday meal should be something that is quick and easy enough to make and that tastes exceptional for the time you put in! And I agree with you, if you get the sauce right, then you pretty much have a perfect meal! By the way, you have the cutest kitchen towels ever! I am jealous!!!! 🙂

Melissa Huggins November 3, 2017 at 9:44 am

Hi Laura, Yes, quick & easy is key! I bought the kitchen towel at World Market. They always have a great selection. 🙂

manda October 25, 2017 at 1:44 pm

Salad piled with veggies.

Melissa Huggins November 3, 2017 at 9:45 am

On point! I love a hearty salad! 🙂

karen r October 25, 2017 at 5:22 pm

I love Richa’s blog and her book looks wonderful! An everyday meal for me is a quick soup or pasta dish.

Melissa Huggins November 3, 2017 at 9:46 am

Those are great for me too! Especially soup! Have a great weekend 🙂

Hannah October 25, 2017 at 5:31 pm

I love IndiN food. This looks so good. Salad is definitely one of my everyday meals for lunch.

Melissa Huggins November 3, 2017 at 9:46 am

I love salad as an easy meal too 🙂

Tyneisha October 25, 2017 at 8:18 pm

This recipe looks amazing! I could definitely enjoy a one pot or one skillet meal everyday. I’ve been wanting to try more Indian dishes so this would be perfect!

Melissa Huggins November 3, 2017 at 9:49 am

Hi Tyneisha, Love one-pot meals too! Makes life so easy. 🙂

Kimmy Ripley October 26, 2017 at 8:45 am

I challenge myself daily to make delicious and filling salads that are also nutritious and good for me. I love eating salad for lunch that is chock full of veggies. It is very satisfying. Sometime I also add fresh berries. I also like to make my own dressing.

Melissa Huggins November 3, 2017 at 9:50 am

I’m getting hungry just reading this! I love hearty salads as a meal too! Gives me a ton of energy 🙂

Dianne's Vegan Kitchen October 26, 2017 at 8:52 am

I love this book! I haven’t tried this recipe, but it’s on my list of things to make. Your photos are gorgeous!

Melissa Huggins November 3, 2017 at 9:50 am

I’m loving it too! So many great ones! Thank you, Dianne 🙂

Karen D October 26, 2017 at 9:26 am

Veggie burger with lettuce and tomato with a side of oven fries

Melissa Huggins November 3, 2017 at 9:51 am

That sounds so good right now! Comforting, yet healthy! Have a great weekend! 🙂

Richa @ VeganRicha October 27, 2017 at 2:42 pm

Thank you for the wonderful review Melissa! And the bombay potatoes look so gorgeous and perfect! so glad you are loving the recipes 🙂

Melissa Huggins November 3, 2017 at 9:52 am

You’re so welcome! I’m making the potatoes again tonight. My family is crazy for them 🙂

Elicia P October 27, 2017 at 9:38 pm

Thank you. A everyday meal is something that I can whip up in no time flat and not running around for ingredients.
I guess I am a bad vegan but there are many times I skip on a recipe because well… I do not have the ingredient.

Melissa Huggins November 3, 2017 at 9:53 am

Hi Elicia, I agree, it’s gotta be easy or it just can’t happen every day. 🙂

Nancy October 28, 2017 at 6:34 pm

My idea is an easy but tasty and nutritious meal. I love Indian food and make it frequently. An everyday meal should have a whole food starch with a big salad and some sort of bean if desired. Cooked greens are a nice plus.

Annette October 29, 2017 at 12:34 am

This recipe looks incredible. My idea of an everyday meal is one that can be cooked in as single pot or sheet pan. The easier (while still being healthy), the more likely I’ll make it repeatedly.

Tim K October 30, 2017 at 7:14 am

Looks great! I’d love a chance at the book! Thanks.

Anna October 30, 2017 at 7:14 am

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

Heather S October 30, 2017 at 10:13 am

A meal that’s healthy and easy to prepare!

Monica October 30, 2017 at 10:27 am

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

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!!

Sue Hegle October 30, 2017 at 11:32 am

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

Sara Wainright October 30, 2017 at 8:52 pm

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

Melissa Huggins November 3, 2017 at 10:10 am

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

Sara Wainwright November 3, 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 3, 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 🙂

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.

Melissa Huggins November 3, 2017 at 10:17 am

I agree. So many great ones to choose from 🙂


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