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    You are here: Home / Entrees / Bombay Potatoes and Peas

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: October 17, 2017

    Bombay Potatoes and Peas

    Jump to Recipe Print Recipe

    Golden potatoes and peas are simmered up in spicy tomato sauce and served with a sprinkling of cilantro to make these flavor-packed Bombay potatoes and peas.

    Bowl of Bombay Potatoes and Peas with Naan, Water Glass, and Skillet in the Background

    I love Indian food. If you've been reading for a while I'm sure you've noticed. But conveniently, it looks like you guys are fans of Indian food too, especially this time of year when the weather is starting to cool down. There's nothing quite like a big bowl of hot curry when it's chilly out.

    I have a feeling lots of you guys are familiar with Vegan Richa's blog. (And if you're not, head on over and check it out!) Richa shares scrumptious vegan recipes, and lots of them are Indian or Indian-inspired. What I love about all of her recipes though is that she carries the influence of Indian cooking through all of her dishes. What's that mean? Big, bold spicy flavors and lots of creative combinations.

    Overhead View of a Bowl of Bombay Potatoes and Peas Topped with Fresh Cilantro

    And that's exactly the type of recipes you'll find in Richa's new book, Vegan Richa's Everyday Kitchen. The book includes a nice variety of easy, everyday vegan recipes that don't hold back on the flavor. I'm really excited to try out the Berbere Tofu Bowl with Couscous, Mushroom Jalapeño White Pizza, and Lentil Balls in Masala Sauce.

    Bombay Potatoes and Peas in a Skillet with Wooden Spoon

    Since it is getting chilly and since I am craving some spicy Indian food, the first recipe I tried from the book was the Bombay Potatoes and Peas.

    I used to order Bombay potatoes all the time at Indian restaurants, but it's been a while. These potatoes were loaded with flavor and every bit as good as the ones I used to order out. I could've finished off the whole skillet!

    Rustic Surface Set with a Bowl of Bombay Potatoes and Peas, Fork, Napkin, Naan and Water Glass

    The addition of peas was a new one for me, but they added some nice green and additional texture. Like many other recipes in this book, this one includes a note with some variations to try. The recipe includes a note suggesting adding some greens of your choice, an idea that I love and will definitely try next time.

    Bowl of Bombay Potatoes and Peas with Naan, Water Glass, and Skillet in the Background
    5 from 1 vote
    Print

    Bombay Potatoes and Peas

    Golden potatoes and peas are simmered up in spicy tomato sauce and served with a sprinkling of cilantro to make these flavor-packed Bombay potatoes and peas.

    Course Entree, Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 179 kcal
    Author Alissa Saenz

    Ingredients

    • 2 teaspoons organic 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
    • 1 (1-inch [3cm]) 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 (page 244), or to taste
    • 3 medium Yukon gold potatoes, cut into ½ 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
    • ¼ cup (10g) finely chopped cilantro
    • Fresh lemon juice, to taste (optional)

    Instructions

    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).

    Nutrition Facts
    Bombay Potatoes and Peas
    Amount Per Serving
    Calories 179 Calories from Fat 28
    % Daily Value*
    Fat 3.1g5%
    Saturated Fat 0.3g2%
    Sodium 602mg25%
    Potassium 845mg24%
    Carbohydrates 34.6g12%
    Fiber 5.1g20%
    Sugar 5.2g6%
    Protein 6g12%
    Calcium 40mg4%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Apple Crumble Doughnuts
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Comments

    1. -Alain -Turgeon says

      July 14, 2021 at 8:41 pm

      Delicious easy and tasteful.
      Your recepies are great but there is too much publicity on the web site. When à app?

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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