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Vegan Bombay Potatoes and Peas

September 28, 2015 By Richa 129 Comments

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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   

Vegan Bombay Potatoes and Peas | http://veganricha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian

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. 


Vegan Bombay Potatoes and Peas | http://VeganRicha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian

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  • ATAKILT WAT – ETHIOPIAN CABBAGE POTATO CARROTS.

Vegan Bombay Potatoes and Peas | http://veganricha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian

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 | http://VeganRicha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian

Vegan Bombay Potatoes and Peas | http://veganricha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian #veganricha
Print Recipe
4.96 from 41 votes

Vegan Bombay Potatoes and Peas

Vegan Bombay potatoes and Peas Recipe. 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
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Indian
Keyword: bombay aloo, bombay potato recipe, bombay potatoes and peas, vegan bombay potatoes
Servings: 3
Calories: 232.3kcal
Author: Vegan Richa

Ingredients

  • 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

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

Variation: add 1/2 to 1 tsp amchur (dry mango powder).
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 Facts
Vegan Bombay Potatoes and Peas
Amount Per Serving
Calories 232.3 Calories from Fat 35
% Daily Value*
Fat 3.92g6%
Saturated Fat 0.39g2%
Sodium 612.59mg27%
Potassium 1176.4mg34%
Carbohydrates 42.38g14%
Fiber 9.44g39%
Sugar 5.62g6%
Protein 9.89g20%
Vitamin A 939.95IU19%
Vitamin C 54.49mg66%
Calcium 101.19mg10%
Iron 8.59mg48%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Bombay Potatoes and Peas | http://VeganRicha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian

Filed Under: gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course:India, One Pot Meals, popular, soy free Tagged With: 1 pot, 30 minute, pressure cooker, vegan, video



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Lizette says

    March 20, 2018 at 6:01 pm

    5 stars
    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???

    Reply
    • Richa says

      March 20, 2018 at 6:35 pm

      Yes. Use less of the heat ingredients (cayenne) and less water to begin with. You can add more later

      Reply
  2. Katie says

    June 14, 2018 at 9:33 pm

    3 stars
    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.

    Reply
    • Richa says

      June 15, 2018 at 10:14 am

      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.

      Reply
    • Frank Zimmerman says

      May 11, 2019 at 2:30 pm

      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.

      Reply
  3. Sonia says

    July 11, 2018 at 4:35 am

    5 stars
    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.

    Reply
    • Richa says

      July 11, 2018 at 11:41 am

      I dont think this food is ok for cats. Please take him to the vet

      Reply
    • Angela says

      December 17, 2018 at 2:16 pm

      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!

      Reply
    • Amit says

      March 5, 2019 at 4:06 pm

      Hi Sonia, I think its the onions that could have made your cat sick! Onions are toxic for dogs and cats.

      Reply
  4. Régine says

    July 16, 2018 at 6:16 pm

    5 stars
    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!

    Reply
    • Richa says

      July 16, 2018 at 11:19 pm

      awesome!

      Reply
  5. Fay Debaillie says

    July 29, 2018 at 6:06 am

    5 stars
    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

    Reply
    • Richa says

      July 29, 2018 at 10:30 am

      Thats so awesome!!!

      Reply
  6. Laura says

    September 15, 2018 at 6:15 am

    5 stars
    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…

    Reply
  7. Marie says

    December 18, 2018 at 6:40 am

    5 stars
    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.

    Reply
  8. Maria says

    February 26, 2019 at 3:17 pm

    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?

    Reply
    • Richa says

      February 26, 2019 at 7:00 pm

      omit them and use more cumin seeds.

      Reply
  9. Daniel says

    March 22, 2019 at 4:50 pm

    5 stars
    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

    Reply
  10. Deborah says

    March 31, 2019 at 12:05 pm

    5 stars
    My family loved this!

    Reply
  11. Simon Nightingale says

    April 11, 2019 at 1:25 am

    5 stars
    Beautiful dish Richa! Thanks for making me look good…again..

    Reply
  12. Phillippa says

    April 22, 2019 at 12:20 pm

    5 stars
    Fantastic dish, I sometimes use a mix of potatoes and sweet potatoes and that is incredible.

    Reply
    • Richa says

      April 22, 2019 at 1:46 pm

      awesome!

      Reply
  13. Christine says

    October 24, 2019 at 7:13 am

    5 stars
    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.

    Reply
    • Richa says

      October 24, 2019 at 11:39 am

      Yay! Thanks!

      Reply
  14. Rose says

    November 3, 2019 at 5:19 pm

    5 stars
    I love this recipe! I add spinach and sometimes capsicum, but ultimately however you have it it’s amazing!

    Reply
    • Richa says

      November 3, 2019 at 5:33 pm

      awesome!

      Reply
  15. Elizabeth says

    November 24, 2019 at 1:47 am

    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.

    Reply
    • Richa says

      November 24, 2019 at 12:09 pm

      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.

      Reply
  16. matt says

    November 24, 2019 at 1:52 pm

    How can I lower the sodium content of this dish?

    Reply
    • Richa says

      November 24, 2019 at 4:39 pm

      reduce the salt or omit and use some lime or fenugreek leaves for the salty profile

      Reply
  17. Sqrocket says

    November 26, 2019 at 11:09 am

    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.

    Reply
    • Richa says

      November 26, 2019 at 11:59 am

      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.

      Reply
  18. Kira says

    December 13, 2019 at 3:06 pm

    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

    Reply
  19. Aileen says

    December 18, 2019 at 1:50 pm

    5 stars
    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

    Reply
    • Richa says

      December 19, 2019 at 11:55 am

      aweesome

      Reply
  20. Maneesha says

    February 3, 2020 at 4:48 am

    5 stars
    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!

    Reply
    • Richa says

      February 3, 2020 at 11:31 am

      Thank you for your wonderful note, Maneesha! I am glad everything comes out well.

      Reply
  21. Dieter Berthold says

    May 4, 2020 at 6:10 pm

    Awesome. Made some adaptations since I didnt have some of the ingredients but followed the recipe spirit. It was great. Thanks for sharing!

    Reply
    • Vegan Richa Support says

      May 5, 2020 at 6:47 pm

      That’s the spirt! recipes can be inspiration or starting points.

      Reply
  22. b says

    June 6, 2020 at 11:43 am

    5 stars
    So flavorful!

    Reply
  23. Kathy says

    July 13, 2020 at 1:04 pm

    5 stars
    Delightful. Went a tiny bit beyond my comfort zone (regarding spicy food) in making this but I knew it would taste good and appreciate the easiness to make. Celebrating my first year as WFPB. Thank you for your sharing, I love your recipes. I added some sesame seeds and chopped cashews for crunch.

    Reply
    • Vegan Richa Support says

      July 13, 2020 at 3:53 pm

      Happy 1st WFPB Anniversary! I’m so glad you enjoyed this! 🙂

      Reply
  24. Zina says

    August 18, 2020 at 4:53 pm

    5 stars
    This dish was amazing. Just the right amount of heat. I used two Yukon potatoes and one sweet. Next time I’ll let the sweet potatoes cook a bit prior to adding the Yukon. I will definitely be fixing this again!

    Reply
    • Vegan Richa Support says

      August 19, 2020 at 12:46 pm

      yukon golden delicious ! sounds good, thank you Zina

      Reply
  25. Chanatx says

    September 12, 2020 at 7:13 pm

    5 stars
    Made it just like you said. Omg! It was so good! Thank you! I have one of your cook books too! I love it!

    Reply
    • Vegan Richa Support says

      September 13, 2020 at 5:25 pm

      Awwwww. I love that ♥️

      Reply
  26. Greengablesgal says

    September 20, 2020 at 9:31 pm

    5 stars
    Great recipe! Made this tonight for my husband’s birthday and we both loved it. ❤️

    Reply
    • Vegan Richa Support says

      September 21, 2020 at 7:45 pm

      awwwww romantic

      Reply
  27. Ron says

    October 4, 2020 at 7:26 am

    I bought Kasoori Methi for a butter chicken recipe I made recently. Can I substitute that for the cilantro? Would it change or alter the dish ? Maybe not a 1/4 cup, yeah? Thanks.

    Reply
    • Richa says

      October 4, 2020 at 12:30 pm

      Yes you can use 2 tbsp fresh fenugreek leaves only and mix them Up and simmer for a a minute

      Reply
  28. Rhonda says

    October 4, 2020 at 11:10 am

    5 stars
    This recipe is wonderful! We are vegans, and this is regularly in our rotation. It does great in the crockpot and keeps and reheats beautifully. I add plant-based yogurt and fresh herbs when I serve it and everyone loves it!

    Reply
  29. Sarah says

    November 12, 2020 at 11:26 am

    5 stars
    This was incredibly tasty! My family really enjoyed it- I served it with your turmeric balls and it was such a lovely meal. I added a little less cayenne and added the lemon juice and anchor powder- thank you richa

    Reply
  30. Suzanne Miller says

    November 30, 2020 at 12:36 pm

    This looks amazing. I have all the ingredients. I think this will make a debut on our table tonight. Thank you so much!

    Reply
  31. Gal Evgey says

    December 23, 2020 at 8:47 pm

    Do the potatoes need to be cooked before? Or can I put them in raw.

    Reply
    • Richa says

      December 24, 2020 at 11:02 am

      They are raw. They get cooked in the sauce

      Reply
  32. Sasha says

    January 3, 2021 at 5:32 am

    5 stars
    Hi Richa,

    Made this before and loved it, but now I am without my blender and was wondering if I can finely dice or if there is a workaround for those without a blender? I’m using an instant pot.

    Thanks for the great recipes!

    Reply
    • Vegan Richa Support says

      January 4, 2021 at 1:39 pm

      if you don’t have a nutribullet, mini food processor, mortar & pestle, then, yes finely dice is perfect!. Thank you for your question

      Reply
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