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, favorful 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.
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
Bombay Potatoes and Peas Recipe is an extremely versatile recipe. It's a great spiced side dish and also can be served over rice.
- 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)
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!
Here are a few more titles:
- 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.
From Vegan Richa’s Everyday Kitchen, copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.