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.
- 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)
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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.
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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.
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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).