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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.
I love this dish! I made it for superbowl 2020, and we loved it! Who says you can’t have Indian food for Superbowl? The flavors are amazing! I just wanted to express how much I enjoy your blog – everything I have made from it has been nothing short of amazing! Thanks, Richa! You are a cooking guru!
Thank you for your wonderful note, Maneesha! I am glad everything comes out well.
I found the spice combination was great. I would probably want to double the recipe as I ate almost all myself, with not many leftovers. I will add more potatoes and besides the peas will also add some cauliflower and some greens. Thanks
aweesome
Amazing!! Followed the recipe almost exactly, except I used black mustard seeds (it was what I had), added some fresh snow peas (also had to use up), used cherry tomatoes in the sauce and used baby potatoes instead of regular. I had to cook it for longer than called for, about 7 minutes, to get my potatoes tender, but other than that it was beautiful. I added the lemon juice and cilantro as recommended and served it with a mix of white and cauliflower rice. I would definitely make this again
As is, this was just okay. The flavors were there, but the dish was missing depth. I enjoyed it much more after I threw two fired eggs on top and drizzled it all with coconut milk! This leads me to believe that this probably just needs to be eaten with fattier foods to be enjoyed properly.
it depends on personal preference. Indian dishes like these are often served with just some flatbread or with some beans or lentils onthe side and flatbread. its a light meal. I would dislike it with all of the extra fat. Everyday Indian food is generally low fat, veggie ful and celebrates simple flavors.
How can I lower the sodium content of this dish?
reduce the salt or omit and use some lime or fenugreek leaves for the salty profile
I’m not a garlic lightweight at all….but when it was finished, all I could taste was garlic. 7 cloves was too much. Straight into the compost with dinner! Perhaps next time use measurements instead of units.
Oh no. Sometimes old garlic can get a bit too pungent, or if the garlic got over blended. then it needs a much longer roast time to remove the pungent raw flavor. Try lesser garlic and mince instead and add to the pan, and cook longer (pans and stoves differ and can add significant changes in time). Hope this helps.
I love this recipe! I add spinach and sometimes capsicum, but ultimately however you have it it’s amazing!
awesome!
Just made this! It’s great. I didn’t have any fresh tomatoes on hand so i used canned crushed tomatoes, but looking forward to trying it with fresh tomatoes next time.
I just came across this website and I’ve already found about 20 recipes I’m dying to try.
Yay! Thanks!
Fantastic dish, I sometimes use a mix of potatoes and sweet potatoes and that is incredible.
awesome!
Beautiful dish Richa! Thanks for making me look good…again..