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.
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.
Peanut Butter & Coconut
Sweet & Sour
Masala & Saag
Buffalo & Firecracker
Burgers & More
Bowls & Hands
Breakfast for Lunch
On a Sweet Note
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.
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!
Table of Contents
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.
This post contains affiliate links. Read my disclosure policy .
Bombay Potatoes and Peas
- 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)
- 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).
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.