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Vegan Bombay potatoes and Peas Recipe. 1 Pot Ready in 30 minutes. How to make Easy Potato Pea Curry. Add greens, use sweet potato for variation. Vegan Glutenfree Indian Recipe Serves 3 to 4. Jump to Recipe
These Bombay potatoes are super easy and delicious. Potatoes and peas cooked in an easy onion tomato and spice sauce and garnished liberally with cilantro. There are several recipes for Bombay potatoes which are just dry or wet potatoes. I added peas to make them into a substantial meal or side. Serve these with whole grain flatbread or Naan wraps, or make a bowl with cooked grain of choice, greens, sprouts and saucy potatoes and peas. Make these with sweet potatoes for variation!
I usually dont have cooked potatoes stored in the refrigerator. So I cook the potatoes with the sauce. You can use boiled/cooked potatoes and cook them with the sauce for 5 minutes to coat and serve. Adjust the water for dryer sauce or more curry to preference. Add cooked chickpeas instead of peas.
Potatoes have a bad rap for the high starch/carb content. However, they are a great source of potassium, b6 & C vitamins, manganese, and fibre esp if eaten with the skin. As with everything, eat in moderation. I mean this Aloo Matar. Nuff Said.
More potato recipes from the blog
- ALOO BHARTA – INDIAN MASHED POTATOES
- VEGAN BLACK PEPPER MAC AND CHEESE WITH POTATO CARROT CHEESE SAUCE
- CRUNCHY SPICY POTATOES
- DHANIA WAALE ALOO MATAR- DRY POTATO PEAS WITH CILANTRO
- ATAKILT WAT – ETHIOPIAN CABBAGE POTATO CARROTS.
What is Bombay Aloo? Bombay Potatoes are a potato side generally on the dry side cooked with ground and whole spices and onion and or tomato base.
Serve this potatoes and peas as a part of an Indian meal with veggie or bean/chickpea curries, or a dal, or tofu in spinach curry and rice or flatbread. Or add to a bowl with cooked grains, crunchy side salad and spiced up chickpeas.
Vegan Bombay Potatoes and Peas
Ingredients
- 2 tsp oil
- 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 small red onion chopped
- 1 large tomato
- 7 cloves of garlic
- 1 inch ginger chopped
- 1/2 tsp turmeric
- 1/2 tsp cayenne/ red chili powder , or to taste
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp homemade garam masala
- 3 medium potatoes, chopped small (1/2 inch)
- 3/4 tsp or more salt
- 1 + cups water
- 1 cup peas, fresh or thawed if frozen
- 1/4 cup chopped cilantro
Instructions
- Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
- Add onions, mix and cook until translucent. 5 to 6 minutes.
- Meanwhile, blend the tomato, garlic and ginger into a coarse puree.
- Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
- Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
- Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.
- Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.
- * If making this with boiled potatoes. Add cubed potatoes, salt, 1/4 cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.
Video
Notes
Use 2 to 3 tomatoes for more sauce.
Add greens of choice at Step 6. Make it in an Instant Pot/Pressure Cooker: Follow steps 1 to 4 on Saute in the Instant Pot. Add potatoes, salt and water, cook on manual for 3 minutes. Quick release carefully, Add in the peas and spinach if using. Mix, put the lid back on and let it sit for 2-3 minutes to cook the peas or cook on saute for 2 minutes. Garnish and serve. Nutritional information based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OH MY GOSH that was incredible. I’ve been trying to find someone to teach me how to make Indian Food because I just love it. I am so HOOKED and made one of your sauerkraut recipes too. That was yesterday!
I have to get mustard seed and cumin seed and did the powders but it was so YUMMY !!! Thank you so much for sharing such a GREAT recipe. I must get your book~~~~~~~~!!!!!
Awesome!! you should get the book! It has a mix of easy and intermediate recipes (150 recipes!). Most are easy, so start with them 🙂
😀 so I made it and unfortunately I always have the best intentions in the kitchen but I am not gifted in this area. I didn’t follow the recipe to a T with the spices, I didn’t have mustard seed or cumin seeds or garam masala. I wish you could make it for me so I know what it is supposed to taste like. But it was VERY FLAVORFUL 🙂 and I love potatoes. I used zucchini instead of peas. Thank you for this recipe 🙂
yay for it working out!
Bombay potato was the first indian food I would eat – and now I can eat it as a meal – because the peas totally make it into a meal – right?
This also looks like squash! 😀 I love this recipe!
I make potato curry often but your pictures made me drool for more potatoes.Lovely recipe richa
Thanks!
I should make this recipe. I am not a huge potato fan, I just find them bland and too much work when I could just make rice or serve bread or something. But I get a bunch from my CSA and my husband loves them.
🙂 yes, definitely try this one. it might change your opinion on potatoes, just might. 🙂
Yummy!
thanks!
thanks for the great recipie, i am so pleased i found you as i was getting desperate to find edible vegan food. i have never tried indian food before and am going to try this lovely recipie and have just made your gingerbread cake which is excellent and has been devoured by all the non vegans so now have to make another one
thank you so much
yay! I am so glad you found me too! so glad everyone loved the gingerbread cake!!
I have never tried cooking potatoes in a sauce, but this looks delicious! I may try serving it with seared radicchio for the superfood benefits, but this also looks so good just as it is. Thank you for sharing!
I love potatoes, but have never made a dish like this. It looks so yummy, especially when it starts to get cold out! Thanks for the recipe!
This one a favorite quick dinner for winter in our house.
Richa, if I were not out of potatoes I would make this now! Have it saved for after the grocery run tomorrow. I am ready for potato dishes now that the weather is finally cooling off. The 3/4 tsp or more line in the recipe- that’s for salt? The ingredient seems to have gotten dropped off.
yes its salt. thanks for letting me know. corrected it now. i am ready for potatoes in every season! 🙂