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    You are here: Home / Side Dishes / Bombay Potatoes and Peas Recipe

    Bombay Potatoes and Peas Recipe

    Published: October 1, 2017. Last Updated: May 24, 2021 by: Ginny McMeans

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    Bombay Potatoes and Peas are viewed from o=above and photographed up-close to see the perfect chunks of potatoes and peas in a rich sauce.

    Bombay Potatoes and Peas Recipe is an extremely versatile recipe. It's a great spiced side dish and also can be served over rice. You can even use it as a filling for flatbread or tacos.

    Bombay Potatoes and Peas Recipe is an extremely versatile recipe.  It's a great spiced side dish and also can be served over rice.  You can fill flatbread or tacos too!

    These spiced, flavorful and versatile veggies come straight out of Vegan Richa's new cookbook - Everyday Kitchen. Epic Anytime Recipes with a World of Flavor. Quite a mouthful and quite a book full.

    Her newest book has lots of colorful photos to drool over and the recipes will keep you coming back for more.

    Everyday recipes are at your fingertips and, believe me, you'll be flipping through the pages on a regular basis.

    Bombay Potatoes and Peas is an extremely versatile recipe.  It's a great spiced side dish and also can be served over rice. 
    There are 11 chapters and each is packed full of wonderful recipes:

    Peanut Butter & Coconut
    Sweet & Sour
    Masala & Saag
    Buffalo & Firecracker
    Burgers & More
    Bowls & Hands
    Deep-Dishes
    Breakfast for Lunch
    On a Sweet Note
    Everyday Basics
    My Everyday Kitchen

    Below is a photo that Richa took of this comforting dish. It's served in a bowl that I think would make a perfect lunch.

    Bombay Potatoes and Peas are viewed from above and it's served in a small white bowl with an orange cloth on the side.
    I have been admiring Richa's recipes since the very beginning of my vegan days. Every one I have tried has been worth remaking and this recipe is no exception.

    In fact, this Bombay Potatoes and Peas Recipe is one of my favorites!

    Check it out! Scroll on down this page and look at the list of spices and seasonings. The outcome is fantastic!

    Bombay Potatoes and Peas Recipe is an extremely versatile recipe and comes from the cookbook by Vegan Richa titled Everyday Kitchen.

    Here Are A few More Recipes from the Cookbook

    One-Pot Peanut Butter Noodles
    Green Curry Fried Rice
    Crispy Kung Pao Cauliflower
    Chickpea Jackfruit Burgers
    Alfredo Spinach Pizza
    Tiramisu Fudge Bars

    If you don't own Richa's other cookbook yet or haven't been to her website you have got to check her out. I am always hopping over to her blog to see what's new.

    Bombay Potatoes and Peas Recipe is an extremely versatile recipe.  It's a great spiced side dish and also can be served over rice.  You can even use it as a filling for flatbread or tacos.

    This post contains affiliate links. Read my disclosure policy .

    Bombay Potatoes and Peas is an extremely versatile recipe.  It's a great spiced side dish and also can be served over rice. 

    Bombay Potatoes and Peas

    Bombay Potatoes and Peas Recipe is an extremely versatile recipe.  It's a great spiced side dish and also can be served over rice.
    5 from 12 votes
    Print Save Saved
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine Potatoes
    Servings 4 Servings
    Calories 157 kcal

    Ingredients
      

    • 2 teaspoons safflower oil - organic, or other organic 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 teaspoon cayenne - you can use up to ½ teaspoon
    • 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 peas
    • ¼ cup cilantro - finely chopped
    • lemon juice - fresh 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).

    Nutrition

    Serving: 1ServingCalories: 157kcalCarbohydrates: 29gProtein: 6gFat: 3gSodium: 648mgPotassium: 702mgFiber: 5gSugar: 5gVitamin A: 630IUVitamin C: 34.7mgCalcium: 60mgIron: 5.3mg
    Tried this recipe?Let us know how it was!

    Add some other vegetables or cooked chickpeas to make it a meal. This recipe also works well with sweet potatoes.

    Isn't that great! I want to make every recipe out of this cookbook and I bet you will too. Everything is plant based - we are so lucky!

    From Vegan Richa’s Everyday Kitchen,  copyright © 2017 by Richa Hingle. Used by permission from Vegan Heritage Press.

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      Recipe Rating




    1. Kathy Wardley

      April 15, 2020 at 6:05 am

      5 stars
      Hi Ginny, hope you are staying safe and well.
      I wanted to ask if this can be frozen please?

    2. Ginny McMeans

      April 15, 2020 at 8:11 am

      Hi Kathy! Unfortunately no. The potatoes would become mushy after defrosting.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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