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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!
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.
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.
Bombay Potatoes and Peas
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.
- 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)
- 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).