• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free

    Vegan Bombay Potatoes and Peas

    Published: Sep 28, 2015 · Modified: Mar 20, 2019 by Richa 156 Comments

    Jump to Recipe   Print Recipe

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


    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.

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

    Vegan Bombay Potatoes and Peas | https://veganricha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian #veganricha
    Print Recipe
    4.95 from 55 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 | https://VeganRicha.com Easy Indian Spiced Potato and Pea curry. #vegan #glutenfree #soyfree #Indian

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « One Bowl Vegan Pumpkin Cream Cheese Muffins
    Sri Lankan Red Lentil Curry »


    ⭐️⭐️⭐️⭐️ 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

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Maria

      February 11, 2023 at 3:19 pm

      5 stars
      I enjoyed it and I have to tweak it a bit. Not you but me. I too love love Indian food. If you have a really good chai tea chai latte. I’d love it. Thank you

      Reply
      • Vegan Richa Support

        February 13, 2023 at 6:37 pm

        Very glad you enjoy. 🙂

        Reply
      • Katherine

        March 07, 2023 at 9:38 am

        What could be subbed for onions/garlic, if anything, for someone with an intolerance?

        Love your onion/garlic free Tikka masala!

        Reply
        • Vegan Richa Support

          March 07, 2023 at 8:13 pm

          you can omit them, or use celery

          Reply
    2. Sandi

      November 29, 2022 at 5:31 pm

      5 stars
      I made this today after seeing it posted on Facebook. Yumm…I used a little less cajun spice and added some cut up carrots…I served it with saffron rice and naan that I made from your recipe in your Indian Kitchen cookbook…very good on a cold day…comfort food.

      Reply
      • Vegan Richa Support

        December 02, 2022 at 11:08 am

        I love to hear it! Thank you, Sandi.

        Reply
    3. Robin

      November 27, 2022 at 4:15 pm

      5 stars
      I love all your fantastic recipes!

      Reply
      • Vegan Richa Support

        November 30, 2022 at 4:39 pm

        Thank you, Robin!

        Reply
    4. Kari

      May 10, 2022 at 2:00 am

      Hi! I will try this recipe today, and was wondering for how long I can keep this in the fridge before it will lose its freshness?
      Thanks 🙂

      Reply
      • Richa

        May 10, 2022 at 10:23 pm

        3 days

        Reply
    5. Peggy

      April 27, 2022 at 8:12 am

      4 stars
      Super easy to make, and the hubs loved it. I thought it was way to spicy! I love Indian food, but usually ask for mild or medium heat. This is full heat, which is probably great for some but unpleasant to me. I added plain yogurt, lime juice, and puréed plain boiled potatoes, which made a great sauce!
      I’d make again, but with 1/4 the cayenne.

      Reply
      • Richa

        April 28, 2022 at 12:23 am

        Must be the green chili

        Reply
    6. margo

      February 26, 2022 at 7:52 pm

      Can the leftovers be frozen?

      Reply
      • Vegan Richa Support

        February 28, 2022 at 6:45 pm

        yes you could but the potatoes won’t have the exact same texture though

        Reply
    7. cheyenne Muhammad

      November 01, 2021 at 7:53 am

      5 stars
      I love Indian food and this was truly authentic. My husband said, “this tastes exactly the way it tastes in the restaurants”.

      Reply
      • Vegan Richa Support

        November 01, 2021 at 10:38 am

        great to hear ! 🙏

        Reply
    8. Christine K

      June 16, 2021 at 9:52 am

      5 stars
      Absolutely delicious! Perfect amount of spice.

      Reply
      • Vegan Richa Support

        June 18, 2021 at 1:45 pm

        thanks for popping in

        Reply
    9. Tiffany

      May 27, 2021 at 8:58 am

      5 stars
      Love this recipe!!!

      Reply
      • Vegan Richa Support

        May 27, 2021 at 12:32 pm

        ❤️❤️

        Reply
    10. rashmi sabu

      April 13, 2021 at 4:06 pm

      5 stars
      delish

      Reply
    11. Esameldin

      March 05, 2021 at 10:15 pm

      5 stars
      Superb work for community

      Reply
      • Vegan Richa Support

        March 08, 2021 at 6:19 pm

        thank you

        Reply
    12. Sasha

      January 03, 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

        January 04, 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
    13. Gal Evgey

      December 23, 2020 at 8:47 pm

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

      Reply
      • Richa

        December 24, 2020 at 11:02 am

        They are raw. They get cooked in the sauce

        Reply
    14. Suzanne Miller

      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
    15. Sarah

      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
    16. Rhonda

      October 04, 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
    17. Ron

      October 04, 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

        October 04, 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
    18. Greengablesgal

      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

        September 21, 2020 at 7:45 pm

        awwwww romantic

        Reply
    19. Chanatx

      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

        September 13, 2020 at 5:25 pm

        Awwwww. I love that ♥️

        Reply
    20. Zina

      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

        August 19, 2020 at 12:46 pm

        yukon golden delicious ! sounds good, thank you Zina

        Reply
    21. Kathy

      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

        July 13, 2020 at 3:53 pm

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

        Reply
    22. b

      June 06, 2020 at 11:43 am

      5 stars
      So flavorful!

      Reply
    23. Dieter Berthold

      May 04, 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

        May 05, 2020 at 6:47 pm

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

        Reply
        • Olivia

          January 02, 2023 at 3:16 pm

          5 stars
          Thank you so much for this recipe! It tastes authentic and it’s so yummy and nutritious. I’ve been making it for a few years now for my husband and I and it’s one of our favorite meals. Only thing I do different from the recipe is blend in a green chili with the tomato mixture and make sure to use chili powder and not cayenne. We always double it and freeze some for later.

          Reply
          • Vegan Richa Support

            January 04, 2023 at 2:42 pm

            Wonderful!

            Reply
    24. Maneesha

      February 03, 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

        February 03, 2020 at 11:31 am

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

        Reply
    25. Aileen

      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

        December 19, 2019 at 11:55 am

        aweesome

        Reply
    26. Kira

      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
    27. Sqrocket

      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

        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
    28. matt

      November 24, 2019 at 1:52 pm

      How can I lower the sodium content of this dish?

      Reply
      • Richa

        November 24, 2019 at 4:39 pm

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

        Reply
    29. Elizabeth

      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

        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
    30. Rose

      November 03, 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

        November 03, 2019 at 5:33 pm

        awesome!

        Reply
    31. Christine

      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

        October 24, 2019 at 11:39 am

        Yay! Thanks!

        Reply
    32. Phillippa

      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

        April 22, 2019 at 1:46 pm

        awesome!

        Reply
    33. Simon Nightingale

      April 11, 2019 at 1:25 am

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

      Reply
    34. Deborah

      March 31, 2019 at 12:05 pm

      5 stars
      My family loved this!

      Reply
    35. Daniel

      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
    36. Maria

      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

        February 26, 2019 at 7:00 pm

        omit them and use more cumin seeds.

        Reply
    37. Marie

      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
    38. Laura

      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
    39. Fay Debaillie

      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

        July 29, 2018 at 10:30 am

        Thats so awesome!!!

        Reply
    40. Régine

      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

        July 16, 2018 at 11:19 pm

        awesome!

        Reply
    41. Sonia

      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

        July 11, 2018 at 11:41 am

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

        Reply
      • Angela

        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
        • Katherine D Emerson

          December 01, 2022 at 4:32 pm

          5 stars
          Angela, in this instance it isn’t so much about the fact that cats are obligate carnivores and can not/should not be made to be vegans, but about the fact that onions, and many other ingredients in this recipe, are toxic to cats. Plus this dish is far too spicy for kitties.

          Reply
      • Amit

        March 05, 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
      • Joe Marks

        March 06, 2021 at 10:45 am

        Why would you FEED THIS TO YOUR CAT??? Crazy. Almost everything in this recipe is toxic to cats!

        Reply
    42. Katie

      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

        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

        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
    43. Lizette

      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

        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
    « Older Comments

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa