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.
Servings 4 Servings
Calories 157kcal
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: 1Serving | Calories: 157kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Sodium: 648mg | Potassium: 702mg | Fiber: 5g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 34.7mg | Calcium: 60mg | Iron: 5.3mg