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 (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
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
Lizette says
March 20, 2018 at 6:01 pmI 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???
Richa says
March 20, 2018 at 6:35 pmYes. Use less of the heat ingredients (cayenne) and less water to begin with. You can add more later
Katie says
June 14, 2018 at 9:33 pmI’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.
Richa says
June 15, 2018 at 10:14 amUse 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.
Frank Zimmerman says
May 11, 2019 at 2:30 pmWe 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.
Sonia says
July 11, 2018 at 4:35 amHi 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.
Richa says
July 11, 2018 at 11:41 amI dont think this food is ok for cats. Please take him to the vet
Angela says
December 17, 2018 at 2:16 pmSeriously? 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!
Amit says
March 5, 2019 at 4:06 pmHi Sonia, I think its the onions that could have made your cat sick! Onions are toxic for dogs and cats.
Régine says
July 16, 2018 at 6:16 pmRicha, 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!
Richa says
July 16, 2018 at 11:19 pmawesome!
Fay Debaillie says
July 29, 2018 at 6:06 amI 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
Richa says
July 29, 2018 at 10:30 amThats so awesome!!!
Laura says
September 15, 2018 at 6:15 amI 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…
Marie says
December 18, 2018 at 6:40 amLoved 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.
Maria says
February 26, 2019 at 3:17 pmHi 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?
Richa says
February 26, 2019 at 7:00 pmomit them and use more cumin seeds.
Daniel says
March 22, 2019 at 4:50 pmVery 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
Deborah says
March 31, 2019 at 12:05 pmMy family loved this!
Simon Nightingale says
April 11, 2019 at 1:25 amBeautiful dish Richa! Thanks for making me look good…again..
Phillippa says
April 22, 2019 at 12:20 pmFantastic dish, I sometimes use a mix of potatoes and sweet potatoes and that is incredible.
Richa says
April 22, 2019 at 1:46 pmawesome!
Christine says
October 24, 2019 at 7:13 amJust 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.
Richa says
October 24, 2019 at 11:39 amYay! Thanks!
Rose says
November 3, 2019 at 5:19 pmI love this recipe! I add spinach and sometimes capsicum, but ultimately however you have it it’s amazing!
Richa says
November 3, 2019 at 5:33 pmawesome!
Elizabeth says
November 24, 2019 at 1:47 amI’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.
Richa says
November 24, 2019 at 12:09 pmOh 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.
matt says
November 24, 2019 at 1:52 pmHow can I lower the sodium content of this dish?
Richa says
November 24, 2019 at 4:39 pmreduce the salt or omit and use some lime or fenugreek leaves for the salty profile
Sqrocket says
November 26, 2019 at 11:09 amAs 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.
Richa says
November 26, 2019 at 11:59 amit 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.
Kira says
December 13, 2019 at 3:06 pmAmazing!! 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
Aileen says
December 18, 2019 at 1:50 pmI 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
Richa says
December 19, 2019 at 11:55 amaweesome
Maneesha says
February 3, 2020 at 4:48 amI 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!
Richa says
February 3, 2020 at 11:31 amThank you for your wonderful note, Maneesha! I am glad everything comes out well.
Dieter Berthold says
May 4, 2020 at 6:10 pmAwesome. Made some adaptations since I didnt have some of the ingredients but followed the recipe spirit. It was great. Thanks for sharing!
Vegan Richa Support says
May 5, 2020 at 6:47 pmThat’s the spirt! recipes can be inspiration or starting points.
b says
June 6, 2020 at 11:43 amSo flavorful!
Kathy says
July 13, 2020 at 1:04 pmDelightful. 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.
Vegan Richa Support says
July 13, 2020 at 3:53 pmHappy 1st WFPB Anniversary! I’m so glad you enjoyed this! 🙂