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
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.
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!
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
Ingredients
- 2 teaspoons safflower oil - organic, or other organic neutral oil
- 1/2 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
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne - you can use up to 1/2 teaspoon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Garam Masala - or more to taste
- 3 medium Yukon gold potatoes - cut into 1/2-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
- 1/4 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
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.
Ginny McMeans
Hi Kathy! Unfortunately no. The potatoes would become mushy after defrosting.
Kathy Wardley
Hi Ginny, hope you are staying safe and well.
I wanted to ask if this can be frozen please?
Sandi
This recipe looks filling and delicious. It would be perfect for a fall or winter evening.
Roxana
Wow, yummy. Lots of spices and ingredients. But looks so tasty.
Jacqueline Meldrum
Oh yum, that looks and sounds great, Pass me some rice and I’ll tuck in right now. If only!
Lisa Bynum
I’m loving the color in this dish. It would make a perfect side dish for Thanksgiving.
Allison - Celebrating Sweets
So many great ingredients in this – I bet it is so flavorful!
Dianne's Vegan Kitchen
Isn’t this book great? I’ve made a few recipes so far, but not this one. I’ll have to add it to my “must make” list!
Ginny McMeans
My pleasure Richa! Love the cookbook and the recipe. Can’t wait to make more of your delicious food.
richa @ veganricha
Thank you so much for reviewing the book Ginny! There are so many ways to make potatoes !
Emma @ Supper in the Suburbs
I’m getting into potato in a big way atm and looking for New and exciting ways to cook them! This looks delicious 🙂
Lisa Bryan
Ooh, love all the spices in this recipe. I feel warm and cozy just reading the ingredient list!
Debi at Life Currents
This looks and sounds amazing! Perfect for a nice fall dinner. Great job doing one of these recipes too.
Jeni @ Biscuits & Booze
Ohhhh, I want to eat this right now! I love this dish when we get it out!