Bombay Potatoes and Peas

Name: Bombay Potatoes and Peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern, Mediterranean, African, American, Moroccan, European, Greek
Ingredients: 2 teaspoons organic safflower or other 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 to 1/2 teaspoon cayenne; 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 240ml water, or more as needed; 1 cup 160g fresh or thawed frozen peas; 1/4 cup 10g finely chopped cilantro; Fresh lemon juice ((to taste) (optional))

Instructions

Prep:10minCook:35min

Bombay potatoes is a spiced potato dish made with whole spices. It can include curry leaves, different spices, peanuts, and so on. This version uses mustard seeds, cumin seeds, and peas to add some color and protein. Add some other vegetables or cooked chickpeas to make it a meal. This recipe also works well with sweet potatoes. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)

Updated at: Mon, 21 Apr 2025 15:47:29 GMT