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
- 2 tsp oil
- 1/2 tsp (0.5 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 (0.5 tsp) turmeric
- 1/2 tsp (0.5 tsp) cayenne/ red chili powder or to taste
- 1 tsp ground coriander
- 1/2 tsp (0.5 tsp) ground cumin
- 1/2 tsp (0.5 tsp) homemade garam masala
- 3 medium potatoes chopped small (1/2 inch)
- 3/4 tsp (0.75 tsp) or more salt
- 1 (235 ml) + cups water
- 1 cup (145 g) peas fresh or thawed if frozen
- 1/4 cup (4 g) chopped cilantro
- 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.
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