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.
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.
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.
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!
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.
📖 Recipe
Bombay Potatoes and Peas
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
- 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).
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Delicious easy and tasteful.
Your recepies are great but there is too much publicity on the web site. When à app?