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These Bombay Potatoes and Peas are savory, warm-spiced, and 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.
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!
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
(FULL AMOUNTS IN RECIPE CARD BELOW)
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:
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 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)
- 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).