This post contains affiliate links. Please see our disclosure policy.
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.
My family loved this!
Very nice!! I have always wondered how this was done ( this particular combination of indian spices and tomatoes- without dairy). I even cheated on the spices. I was out of turmeric and didn’t have cumin seeds, so I added some “yellow curry” powder and doubled up on the ground cumin ( don’t laugh). Still it’s a complete joy for the taste buds. Thank you
**I’ll have cumin seeds and more turmeric very soon
Hi Richa,
I really want to try this recipe out but I’m sensitive to Mustard seeds. Is there anything I can use to substitute it or perhaps I can maybe just not use it at all? Will removing the ingredient from this recipe make too much of a difference?
omit them and use more cumin seeds.
Loved this dish. I had a small amount of raw cauliflower in the fridge so used that as well. And because I need to have lots of beans in my diet, I added red lentils. And some more liquid. It’s fantastic. The basic recipe would be perfect, and I will make it that way frequently, but you know we inventive cooks have to play around sometimes.
Thanks for a lovely dish for a cool morning.
I made this recipe last night and substituted cooked whole green lentils for the frozen peas. I also added finely sliced center stalks and leaves of a bunch of celery, I use celery leaves like an herb. It was so good. Thank you for this wonderful recipe. Take care…
I made this dish already twice for me and my boyfriend and the last time, I cooked it for +10 people! They ENJOYED it so much, they wanted the recipe and I showed them your book in my kitchen and now they’re eager to buy it too ! <3 (Even though they're not all vegan… How cool is that!')
I never cook actually, but because of you, Richa, I already made 4 other dishes from your book. I enjoy cooking now, thanks to you.
Many more to cook!
Love from Belgium,
Fay
Thats so awesome!!!
Richa, you’re the queen of indian food (vegan or not): your magic touch with spices makes every recipe a winner, and you’re my go-to when I feel like Indian food (I have every spice I need in my cupboard, so this is very easy). I am now enjoying this great dish with a bowl of rice. Yummy! This is definitely a repeat. THANK YOU!
awesome!
Hi my name Sonia I am 37 and I live in Highgate Hill Brisbane Queensland Australia with my two cats Nippy and Zippy I cook this recipe I like your dish a lot and I cook some for my two cats Nippy and Zippy and Nippy liked potatoes but Zippy did not like potatoes and now Zippy has been sick for the last theee day what do I do please help this is very important please thank you.
I dont think this food is ok for cats. Please take him to the vet
Seriously? What’s wrong with you!! I know this was posted in July but I do hope you got your cat to the vet! Cats are carnivores, they are NOT vegan. Stop giving human food to your cats. This is animal ABUSE. You should be reported. Horrible!
Angela, in this instance it isn’t so much about the fact that cats are obligate carnivores and can not/should not be made to be vegans, but about the fact that onions, and many other ingredients in this recipe, are toxic to cats. Plus this dish is far too spicy for kitties.
Hi Sonia, I think its the onions that could have made your cat sick! Onions are toxic for dogs and cats.
Why would you FEED THIS TO YOUR CAT??? Crazy. Almost everything in this recipe is toxic to cats!
I’d recommend being careful with the cayenne pepper here – I’d use half or less of what is in the recipe if I were to make it again. I used the amount specified and it really overwhelmed the dish, unfortunately. Although there were lots of intriguing spices and I hoped for more subtle flavors, all I could taste was heat. (I like spicy but in this case it was too overpowering). Also, it took me a very long time to cook the potatoes – closer to 30 minutes.
Use a 1/4 tsp to begin with and add more as needed. It usually is lightly spicy with the 3 medium potatoes(size is subjective, smaller potatoes will yield less amount and hence the heat will be more). Cooking time also depends on the stove and pan etc, so adjust that as needed.
We are not used to the heat in traditional Indian cooking, so we always make our own Garam Masala, Curry Powder, and other spice blends, where we can control how much pepper goes in.
And if we are adding any pepper straight to the dish, we use just a tiny bit of cayenne pepper…like a shake or two from the small spice bottle, or less than 1/8 teaspoon. You can always add more later, but you can’t remove it once it’s been added!
We don’t use any black or red pepper other than the cayenne. We DO use ginger, cumin, mustard, and other spices in moderation though, which could be considered a bit hot.
I just for this for the second time today. My husband and i absolutely love it. I want to make it this weekend for 6 people. Should i double up on everything???
Yes. Use less of the heat ingredients (cayenne) and less water to begin with. You can add more later