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    Home » Winter

    Aloo Matar – Easy Pea & Potato Curry (Vegan)

    Published: Mar 1, 2020 · Modified: Mar 9, 2020 by Richa 85 Comments

    Jump to Recipe   Print Recipe

    This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe

    overhead shot of Vegan Aloo Matar with potatoes and peas in a skillet

    Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I don’t know what else to make because the fridge is almost empty!

    Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect!

    What is Aloo Matar?

    Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions.

    While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories.

    Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes.

    This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. It’s lightly spiced, so absolutely doable even for kids and/or sensitive tummies.

    a serving of Aloo Matar with a side of rice

    Ingredients needed for making this Indian Pea & Potato Curry:

    • Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color.
    • Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time.
    • Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central!
    • The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy.
    • Fresh green chilies add a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out.
    • Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or half the amount of canned tomato puree as it is more concentrated.

    overhead shot of a white skillet with vegan aloo matar with peas and potatoes

    Tips and Substitutions for making Aloo Matar:

    • To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw.
    • Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
    • To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end.
    • I also like to sprinkle some dried fenugreek leaves on top for additional flavor.

    How to make the best Aloo Matar:

    oil being heated in a skillet

    Heat oil in a skillet over medium heat.

    potato cubes being sauteed in a skillet

    Add potatoes and cook them for 3 to 5 mins, stirring occasionally.

    ginger, red onion, garlic and green chili being chopped in a small food processor

    Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor.

    overhead shot of sauteed potato cubes in a white bowl

    Transfer the potatoes to a bowl.


    garlic, onion and chili being added to toasted spiced in a white skillet

    Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent.

    tomato base for aloo matar peas and potatoes in a white skillet

    Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more.

    potato cubes simmering in a rich Indian tomato gravy

    Add the potatoes, salt and water, and cover and cook for 15 mins.

    aloo matar simmering in a white skillet

    Check for seasoning (add salt, if needed) and add more water if it has gotten too thick.

    close-up of a skillet with healthy vegan Indian aloo matar simmering

     

    Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes.

    side view of a skillet with vegan aloo matar potato pea curry

    What shall I serve with Aloo Matar?

    I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice.

    More delicious Indian potato curry recipes from the blog:

    • Instant Pot Saag Aloo (Sweet Potato and Chard)
    • Potato Eggplant Curry
    • Chickpea Sweet Potato Spinach Curry
    • Aloo Gobi -Baked 

     

    Recipe Card

    a serving of Indian Aloo Matar Pea and Potato Curry with a side of rice
    Print Recipe
    5 from 31 votes

    Mums Aloo Matar

    This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.  
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: Indian
    Keyword: aloo matar recipe, Indian potato curry, Indian potato recipe
    Servings: 4
    Calories: 151.78kcal
    Author: Vegan Richa

    Ingredients

    • 2 tsp oil divided
    • 3 medium potatoes cubed small.
    • 1/2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1/4 cup (40 g) chopped onion
    • 4 cloves of garlic finely chopped
    • 1 inch ginger finely chopped
    • 1/2 hot green chile finely chopped
    • 1/2 tsp turmeric
    • 1/3 to 1/2 tsp cayenne
    • 2 medium to large tomatoes pureed
    • 1/2 tsp salt
    • 1 cup (250 g) water
    • 1/2 cup (72.5 g) peas
    • 1/2 cup (8 g) chopped cilantro loosely packed divided
    • optional additions: sprinkle garam masala towards the end 1/2 tsp dried fenugreek leaves

    Instructions

    • Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
    • Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
    • Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent.
    • Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken.
    • Add the potatoes, salt and water and cover and cook for 15 mins.
    • Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference.
    • Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes.

    Notes

    • To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw.
    • Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
    • To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end.
    • I also like to sprinkle some dried fenugreek leaves on top.
    • The nutrition facts do not include rice or any sides. 

    Nutrition

    Nutrition Facts
    Mums Aloo Matar
    Amount Per Serving
    Calories 151.78 Calories from Fat 23
    % Daily Value*
    Fat 2.6g4%
    Saturated Fat 0.25g2%
    Sodium 335.3mg15%
    Potassium 886.8mg25%
    Carbohydrates 28.21g9%
    Fiber 6.28g26%
    Sugar 3.37g4%
    Protein 6.15g12%
    Vitamin A 855.26IU17%
    Vitamin C 36.78mg45%
    Calcium 67.58mg7%
    Iron 6.01mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Amanda W

      March 24, 2023 at 5:08 pm

      5 stars
      Loved this recipe. It was so quick and easy and most of all delicious. Unused canned tomatoes as I always have them on hand.

      Thank you!

      Reply
      • Vegan Richa Support

        March 24, 2023 at 7:56 pm

        yay! thank you!

        Reply
    2. Rani

      March 14, 2023 at 11:22 am

      Thanks for teaching us desis who can’t learn from our moms! Can’t wait for this! Can we used canned tomatoes at all? How much would you use?

      Reply
      • Vegan Richa Support

        March 15, 2023 at 8:15 pm

        yes you can use canned – same amount!

        Reply
    3. Purvie

      March 13, 2023 at 1:12 pm

      Hey Richa! Do you use yellow/gold potatoes with this recipe or Russet? I know Russets typically have a slightly longer cook time, so just wanted to know. Also, did you leave the peel on? My mom used to make both types, both were tasty… but I couldn’t tell frim your pics whether you did or not. Thanks 🙂

      Reply
      • Vegan Richa Support

        March 30, 2023 at 7:35 pm

        Gold potatoes, you can leave the peel on if preferred

        Reply
    4. Annie

      November 27, 2022 at 12:56 am

      5 stars
      Love this recipe!! Easy to follow and was a big hit with non vegan family members. Thanks Richa 😊

      Reply
      • Vegan Richa Support

        November 30, 2022 at 11:00 am

        Wonderful!

        Reply
    5. exaltsoccerdrillsguide

      July 16, 2021 at 10:55 am

      5 stars
      Easy to follow recipe, cooked quickly. Delicious, thank you.

      Reply
      • Vegan Richa Support

        July 16, 2021 at 3:18 pm

        ❤️❤️

        Reply
        • Purvi

          April 21, 2022 at 7:59 am

          Hi Richa,

          Can you make this in an instant pot?

          Reply
          • Vegan Richa Support

            April 22, 2022 at 12:54 pm

            I don’t see why not

            Reply
      • Lisa

        January 27, 2022 at 4:16 pm

        5 stars
        Super yummy and easy to make, and I love that it can be made with all pantry ingredients.

        Reply
        • Vegan Richa Support

          January 28, 2022 at 3:01 pm

          right?

          Reply
    6. Cathy

      July 07, 2021 at 4:08 pm

      5 stars
      Made this today. Great recipe! Very delicious and easy to make. This was my first time making this and it turned out perfect. I loved making tomato purée from fresh tomatoes!

      Reply
      • Richa

        July 08, 2021 at 12:43 pm

        Awesome

        Reply
    7. AJAY JAAT

      July 02, 2021 at 10:20 am

      This post is very good I am very happy to see this post. Thanks for sharing such a wonderful article. keep up the work… your site is great, and it’s helping us a lot.. this post is unique and interesting, thanks for sharing this awesome info

      blog

      Reply
      • Vegan Richa Support

        July 04, 2021 at 5:24 pm

        thanks!

        Reply
    8. saanu

      May 20, 2021 at 4:55 am

      I truly appreciate that you are spreading awareness through your blogs to the people.

      Reply
      • Vegan Richa Support

        May 20, 2021 at 2:04 pm

        thank you

        Reply
    9. davinder singh

      May 20, 2021 at 2:22 am

      great curry!

      Reply
      • Vegan Richa Support

        May 20, 2021 at 2:01 pm

        Awesome! Please do add a rating when you make again!

        Reply
    10. Mahindra Yuvo 585 MAT

      May 19, 2021 at 9:03 pm

      I truly appreciate that you are spreading awareness through your blogs to the people.

      Reply
      • Vegan Richa Support

        May 20, 2021 at 1:52 pm

        thank you

        Reply
    11. Priya

      May 15, 2021 at 3:10 am

      Hey, Thanks a lot for sharing this yummy recipe with us.

      Reply
    12. Bhavesh

      March 24, 2021 at 10:34 pm

      Hello, Thanks for Creating this post. Hope can share more like this.

      Reply
      • Vegan Richa Support

        March 27, 2021 at 7:53 pm

        thanks for popping in ♡

        Reply
    13. zahnarztinungarn.org

      February 18, 2021 at 2:41 am

      Thanks for your post.

      Reply
      • Vegan Richa Support

        February 18, 2021 at 7:15 pm

        thank you

        Reply
    14. Rachel

      February 14, 2021 at 8:55 pm

      Can you freeze this?

      Reply
      • Vegan Richa Support

        February 15, 2021 at 9:34 am

        Absolutely – just don’t add the peas in until you defrost it & reheat it

        Reply
    15. mohit

      February 01, 2021 at 9:33 pm

      Hi,
      Thanks for share this recipies ALOO MATAR – EASY PEA & POTATO CURRY (VEGAN)
      such a so yummy.

      Reply
    16. aimee

      December 26, 2020 at 6:21 am

      5 stars
      Easy to follow recipe, cooked quickly. Delicious, thank you.

      Reply
      • Vegan Richa Support

        December 27, 2020 at 5:04 pm

        thanks for popping in

        Reply
    17. Victoria

      December 05, 2020 at 8:33 am

      5 stars
      This was so good – really easy to make and great cold for leftovers. I have a picky eater son and he loved it too!

      Reply
      • Richa

        December 05, 2020 at 2:56 pm

        Awesome

        Reply
    18. Jason

      November 30, 2020 at 2:07 am

      5 stars
      I love your recipes. I made for a very comforting and satisfying dinner. Thanks Richa so much!

      Reply
      • Richa

        November 30, 2020 at 2:58 am

        Thanks!

        Reply
    19. Moira Kerins

      November 24, 2020 at 11:18 am

      Since finding this recipe I’ve been making this dish nearly every week.

      Reply
      • Vegan Richa Support

        November 24, 2020 at 11:50 am

        Awesome! That’s great to hear, thanks for the review! 🙂

        Reply
    20. Lena

      November 15, 2020 at 11:07 pm

      Hi, 🙂 quick question, I’m planning on making this for dinner with a friend. 3 potatoes seems very little…is that correct? How much in grams is needed for the recipe to serve 4? Thank you for your help! 🙂

      Reply
      • Vegan Richa Support

        November 17, 2020 at 1:26 pm

        it is correct, however you could just use 4. 175g/avg each potato….

        Reply
    21. Spencer

      October 27, 2020 at 10:25 am

      5 stars
      This was SO good. SOOO easy to make too. I made it for lunch, and will have some for the next few days to enjoy. Definitely recommend! (I used a full jalapeño because I like spicy, and the one I had was small)

      Reply
      • Vegan Richa Support

        October 27, 2020 at 11:29 am

        yay! you can always leave the seeds in too for some extra heat

        Reply
    22. shriya gupta

      October 22, 2020 at 12:32 am

      5 stars
      Hey thank you so much for sharing this article. written well.
      always keep sharing.
      Thank You

      Reply
      • Vegan Richa Support

        October 22, 2020 at 12:49 pm

        and you as well 🙏

        Reply
    23. Rachel

      September 26, 2020 at 10:23 pm

      5 stars
      Absolutely divine!

      Reply
      • Vegan Richa Support

        September 27, 2020 at 7:59 pm

        Fantastic , thank you

        Reply
    24. Marisa

      August 07, 2020 at 7:51 am

      5 stars
      Wow! I made this last night for my mom. It was super delicious! Thanks for sharing this recipe. I can’t wait to make it again!

      Reply
      • Vegan Richa Support

        August 08, 2020 at 2:39 pm

        thank you for popping in – my pleasure

        Reply
    25. Hailey

      August 03, 2020 at 4:30 pm

      5 stars
      I made this tonight and absolutely loved it! Added a tiny bit of half and half at the end because why not and it was so delicious. Thank you for an easy and amazing recipe!

      Reply
    26. Dana

      July 16, 2020 at 11:31 am

      Hi Richa, I have some potatoes that I need to use and I came straight to your site for a recipe. 🙂 I do not have fresh tomatoes, but I have a can of diced tomatoes that I can puree per your suggestion. Do you think one (14.5 oz) can would be enough or should I use two cans? Thank you.

      Reply
    27. Kimberly Reeves

      June 29, 2020 at 6:07 pm

      5 stars
      This is the second one of your recipes I’ve made (General Tso’s Soy Curls was the first). This was delicious and quick and easy on a weeknight. I’m so glad I found your site! I also really appreciate that you put the nutritional information out for each recipe. I can’t wait to try more. Thanks so much for sharing!!!

      Reply
    28. Jaime

      June 23, 2020 at 1:15 pm

      How much canned tomato puree for a 4 person serving size?

      Reply
      • Vegan Richa Support

        June 23, 2020 at 1:55 pm

        I would use 1 – 15oz can of tomato puree to replace the 2 large tomatoes called for in the recipe.

        Reply
    29. jake

      June 03, 2020 at 9:29 am

      Thank you for a recipe not loaded with oil and fat. It looks to delicious and healthy.

      Reply
      • Vegan Richa Support

        June 03, 2020 at 12:46 pm

        thanks Jake!!

        Reply
    30. Sandra

      June 01, 2020 at 2:33 pm

      5 stars
      This is good, I threw in chickpeas to up the protein. I thought the garam masala at the end would be a bit much but I’m so glad added it. It just tied the flavors together.

      This one is another rock star.
      Thanks, Richa!

      Reply
    31. Mark Semmend

      May 23, 2020 at 11:26 am

      5 stars
      My whole family described it as one of the best meals I have ever made. Absolutely brilliant will be making it again.

      Reply
      • Vegan Richa Support

        May 23, 2020 at 4:40 pm

        wow – awesome =)

        Reply
    32. Glenda

      May 05, 2020 at 3:16 pm

      5 stars
      The recipe is amazing. I’ve have several times now can’t stop my craving for it. Amazing thank you!

      Reply
      • Vegan Richa Support

        May 05, 2020 at 5:58 pm

        Wonderful! thank you

        Reply
    33. Mahindra Tractor

      April 15, 2020 at 11:42 pm

      Hi,
      Thanks for sharing food recipes ALOO MATAR – EASY PEA & POTATO CURRY (VEGAN)

      Reply
      • Vegan Richa Support

        April 19, 2020 at 8:43 pm

        anytime!!

        Reply
    34. dorothea

      April 13, 2020 at 6:22 am

      5 stars
      Fantastic and really easy! The freshly ground seeds really make it fragrant and delicious. I skipped the cayenne though, as the jalapeno is spicy/hot enough.

      Reply
    35. Amy

      April 11, 2020 at 9:26 pm

      SO SO GOOD! Made this today! I had to make a few minor substitutions. I used 2 jalapenos instead of the green chile! Couldn’t find coriander or cumin seeds but I had the powder version so I used those! And a whole lot more than 1/2 tsp of turmeric. Oh and canned peeled tomatoes!

      Reply
    36. Caroline

      March 30, 2020 at 5:35 pm

      5 stars
      Absolutely delicious. Really enjoyed the dish! Thank you

      Reply
    37. Zuzanna Łuczyńska

      March 23, 2020 at 6:00 am

      Made this yesterday. Absolutely delicious and super easy to make, thank you so much Richa for yet another fabulous recipe!!

      Reply
      • Richa

        March 23, 2020 at 1:05 pm

        wesome

        Reply
    38. Lena Müller

      March 12, 2020 at 10:44 am

      5 stars
      So simple and yummy, thank you so much!

      Reply
    39. Kim

      March 09, 2020 at 9:45 pm

      5 stars
      I’m thinking about making this the night before my book club gathers. Do you think this dish would be as good the second night?

      Reply
      • Richa

        March 10, 2020 at 6:11 pm

        Yes, if it thickens up – add some water while reheating.

        Reply
    40. Meredith Schiller

      March 09, 2020 at 11:16 am

      Hi there, I understand that using the whole seeds is ideal for this recipe, but is there any substitution if using already crushed/ground in place of the cumin and coriander? Thank you!

      Reply
      • Richa

        March 09, 2020 at 2:36 pm

        Yes! you sure can use ground spices, they will just cook a bit faster …. so keep a eye on them.

        Reply
    41. Sherry

      March 08, 2020 at 7:22 pm

      5 stars
      Aloo Matar is probably my favorite Indian dish ever. Can’t wait to try your mom’s version.

      Reply
    42. Sarah

      March 05, 2020 at 9:29 am

      Hi Richa! This is my favorite dish to order at Indian restaurants. What kind of potatoes do you use? Russet? Or red/white waxy potatoes?

      Reply
      • Richa

        March 05, 2020 at 8:40 pm

        yukon gold

        Reply
    43. Deena

      March 04, 2020 at 8:40 pm

      5 stars
      I didn’t have ginger or fenugreek leaves on hand, but the recipe turned out great regardless. I will definitely make this again. Thanks Richa!

      Reply
    44. Gigi

      March 03, 2020 at 3:46 pm

      5 stars
      Made it quickly. So delicious. I’m not Indian but make a lot of Indian food to avoid gluten.
      I may not use as much heat as some but the flavors are so warm and comforting.
      Thanks to Mom, too!

      Reply
    45. Ericka Burzynski

      March 03, 2020 at 1:03 pm

      5 stars
      This was so simple to make with ingredients I had on hand. So flavorful and delicious!

      Reply
    46. Kiley

      March 02, 2020 at 4:36 pm

      5 stars
      Didn’t have potato’s on hand…. tasted great over French fries 😁

      Reply
    47. Joyce

      March 02, 2020 at 12:14 pm

      5 stars
      Hi Richa,
      We just savoured this, I made it tonight and it was fantastic.
      😂 it smells so good too.
      Thank you for the recipe.

      Ps: I saw your rice photo in the end and hurriedly made some to accompany the second serving.

      Reply
      • Richa

        March 02, 2020 at 4:58 pm

        great!

        Reply
    48. D.

      March 01, 2020 at 11:57 pm

      5 stars
      Can’t wait to make this this week. I love that’s it’s so simple.

      Reply
    49. Ryan Matzen

      March 01, 2020 at 8:58 pm

      5 stars
      One of my favorite dishes! In fact, I just had it for dinner.

      Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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