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    Home » gluten free

    Vegan Bombay Potatoes and Peas

    Published: Sep 28, 2015 · Modified: Mar 20, 2019 by Richa 166 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

    Recipe Card

    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 59 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 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes 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

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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. Suzie

      March 17, 2018 at 5:35 pm

      5 stars
      I made this today! Perfect for cold weather. It was fantastic! Thank you!

      Reply
    2. Deepu Panicker

      February 21, 2018 at 4:03 pm

      5 stars
      Wow, superb recipe. I love potatoes and I always would love to experiment with different flavor profiles. This recipe is one of my favourites…

      Reply
    3. Pralinesloth

      December 20, 2017 at 1:24 pm

      5 stars
      Richa, we absolutely love this recipe – BF wants to know if we can have this “every night”! Thank you for all the wonderful dishes 😍

      Reply
    4. Katie

      December 10, 2017 at 12:55 pm

      5 stars
      Delicious!!! So much yummy flavor and super easy! I live at about 5500 ft in elevation so I have a hard time cooking potatoes but this recipe worked out almost perfectly. I had to add some extra water and used a can of tomatoes (with all the liquid) but no other changes were needed. I am saving this one for sure! Thanks Richa!

      Reply
    5. Bridget

      September 26, 2017 at 1:57 pm

      5 stars
      Absolutely love your Indian recipes! My hometown is actually called little India so I grew up eating amazing food at friends birthday parties, my neighbors weddings, and at the various restaurants in my town. I used to secretly wish my mother was Indian so she cook like our close family friend Sonia haha. Made your tofu palak paneer for my non vegan family since that dish is always ordered when we go out to eat and they all loved it! It was delicious and healthy. I’m very excited to try out this recipe this weekend! And can’t wait to order your cookbook 🙂

      Reply
    6. Rita Dee

      July 23, 2017 at 6:46 pm

      5 stars
      I make this frequently, warm or cold weather meal for me. No meat and tasty beyond!!

      Reply
      • Richa

        July 24, 2017 at 9:56 am

        Awesome!

        Reply
    7. Lily

      March 17, 2017 at 2:00 pm

      Hi Richa,
      Can you give me an approximate measurement for the 7 cloves of garlic. About how much in Tablespoon or Teaspoon measurement? Garlic cloves are so varied in size and I don’t want to overdue it. Looking forward to making this. Looks awesome!

      Reply
      • Richa

        March 17, 2017 at 10:52 pm

        it will easily be 2 tbsp chopped

        Reply
    8. cosmic.jane

      March 15, 2017 at 7:32 am

      5 stars
      Love the video! Definitely trying this recipe 🙂

      Reply
    9. Bhairavi

      March 11, 2017 at 11:31 am

      5 stars
      Just made it for dinner-so yummy!!!!!!!!Thank you so much for sharing!!!

      Reply
      • Richa

        March 11, 2017 at 12:43 pm

        Awesome!

        Reply
    10. Laura

      January 04, 2017 at 4:19 pm

      5 stars
      Delicious! Followed it exactly and it really worked out nicely. Thanks!

      Reply
    11. Caroline

      November 15, 2016 at 7:39 am

      5 stars
      Thanks so much for that, cooked and adored! Such amazing comfort food in cold and grey November! And brilliant blog, looks like I’ll do lot of your recipes, did the Hoisin Mushroom recipe and WOW!

      Reply
    12. audrey @ unconventional baker

      October 31, 2016 at 5:59 am

      5 stars
      Hey Richa. Just wanted to let you know I made this for a company of 10 (tripled the recipe) this past weekend and it was a great hit with everyone! You can’t go super wrong with potatoes and peas of course, but everyone’s remark was specifically how authentically Indian this tasted — I’ve been asked to make it again in the weeks to come 🙂

      Reply
    13. Kristen

      September 19, 2016 at 3:34 pm

      Is there a way to cook this in the instant pot?

      Reply
      • Richa

        September 19, 2016 at 4:00 pm

        Yes, add some more water so the potatoes dont burn ,and pressure cook for 3 to 4 minutes (manual setting on IP). Natural release.

        Reply
    14. Kevin

      August 31, 2016 at 7:05 pm

      You never mention adding the garam masala, ground cumin, or the turmeric in your recipe directions.

      Reply
      • Richa

        August 31, 2016 at 7:22 pm

        “Step 4: Add the tomato puree and spices to the pan.” 🙂

        Reply
    15. Sandra J

      April 11, 2016 at 7:36 pm

      5 stars
      This is a keeper recipe! Absolutely delicious. I added the 2 tomato and didn’t used the cumin seed or the mustard seed, mostly because I prefer no seeds in indian dishes. It had tons of flavor. The peas are key. I added them and the cilantro at the very end because I like my peas firm, not mushy. I will definitely make this again. Thanks for a great recipe!

      Reply
      • Richa

        April 11, 2016 at 8:15 pm

        Thats great! you can use ground cumin instead of whole seeds and add it later.

        Reply
    16. Lisa

      April 07, 2016 at 9:40 am

      I made this with cauliflower instead of potatoes and it is one of the best things I’ve eaten in a long time. Next time I’ll probably add some nuts, but the flavor is amazing!

      Reply
      • Richa

        April 07, 2016 at 11:31 am

        Awesome!

        Reply
    17. Anna

      February 20, 2016 at 8:40 am

      Hi Richa, I’m so happy to have found your site! Everything I’ve made so far has been a hit.

      I’m keen to try this recipe, but I only have sweet potatoes in the house right now. Would it work?

      Reply
      • Richa

        February 20, 2016 at 10:48 am

        they should work out well. Keep an eye on them so that they dont overcook and become mushy.

        Reply
    18. Lisa

      January 10, 2016 at 5:28 pm

      Hi Richa, made this again tonight. Still delicious. ☺️ We ate it with brown basmati and rajma and kale salad. Sounds a bit heavy, right? But it’s 9 degrees F here with a -10 wind chill, so we need it! Ha.

      The only thing I was bummed about is that I have amchur powder and forgot to try it in the potatoes. I wanted to see what that would taste like. Next time…

      Reply
      • Richa

        January 10, 2016 at 6:20 pm

        Awesome! you can mix in the amchur at the end or before serving too. Mix in when the dish is still hot, or you can mix some in in your bowl and add more to preference.

        Reply
    19. Becky

      January 03, 2016 at 6:00 pm

      5 stars
      I just started learning to make Indian food. I really loved this dish! It was easy to make and super delicious! Thank you.

      Reply
      • Richa

        January 03, 2016 at 6:49 pm

        Thats awesome!

        Reply
    20. Marija Matkovic

      November 19, 2015 at 3:38 am

      5 stars
      LOVED IT

      because I have all the spices from previous recipes this one was so easy to make, everyone needs to keep this as a staple dinner, Than you so much!

      Reply
      • Richa

        November 19, 2015 at 11:18 am

        yay!

        Reply
    21. Susheila

      November 15, 2015 at 4:39 pm

      5 stars
      Made it tonight – yummy AWESOMENESS!!

      Reply
      • Richa

        November 15, 2015 at 5:33 pm

        yay!

        Reply
    22. Lisa

      October 20, 2015 at 4:24 am

      Hi Richa, I made this last night, and it was yummy. And easy/quick, which I’m always looking for. My husband also enjoyed it, despite the fact that he doesn’t think he likes Indian food. 🙂 I look forward to trying amchur in this dish next time, if I get hold of some.

      I made a thinnish dal soup from the old classic book Lord Krishna’s Cuisine: The Art of Indian Veg Cooking to go with it, plus brown rice (in the Instant Pot!). Lovely dinner. Thanks for another great recipe, and for all you do.

      Reply
      • Richa

        October 20, 2015 at 10:15 am

        Awesome! sounds like a winning meal! so glad your husband enjoyed it too!

        Reply
    23. Lori

      October 19, 2015 at 1:49 pm

      5 stars
      OH MY GOSH that was incredible. I’ve been trying to find someone to teach me how to make Indian Food because I just love it. I am so HOOKED and made one of your sauerkraut recipes too. That was yesterday!

      I have to get mustard seed and cumin seed and did the powders but it was so YUMMY !!! Thank you so much for sharing such a GREAT recipe. I must get your book~~~~~~~~!!!!!

      Reply
      • Richa

        October 19, 2015 at 1:57 pm

        Awesome!! you should get the book! It has a mix of easy and intermediate recipes (150 recipes!). Most are easy, so start with them 🙂

        Reply
    24. gaby

      October 06, 2015 at 9:14 pm

      😀 so I made it and unfortunately I always have the best intentions in the kitchen but I am not gifted in this area. I didn’t follow the recipe to a T with the spices, I didn’t have mustard seed or cumin seeds or garam masala. I wish you could make it for me so I know what it is supposed to taste like. But it was VERY FLAVORFUL 🙂 and I love potatoes. I used zucchini instead of peas. Thank you for this recipe 🙂

      Reply
      • Richa

        October 06, 2015 at 9:33 pm

        yay for it working out!

        Reply
    25. Ana @ Ana's Rocket Ship

      October 03, 2015 at 2:16 pm

      Bombay potato was the first indian food I would eat – and now I can eat it as a meal – because the peas totally make it into a meal – right?

      Reply
    26. Cassie

      September 30, 2015 at 5:05 pm

      This also looks like squash! 😀 I love this recipe!

      Reply
    27. Sathya @Mykitchenodyssey

      September 30, 2015 at 4:04 pm

      I make potato curry often but your pictures made me drool for more potatoes.Lovely recipe richa

      Reply
      • Richa

        September 30, 2015 at 5:50 pm

        Thanks!

        Reply
    28. Jennifer

      September 29, 2015 at 7:54 am

      I should make this recipe. I am not a huge potato fan, I just find them bland and too much work when I could just make rice or serve bread or something. But I get a bunch from my CSA and my husband loves them.

      Reply
      • Richa

        September 29, 2015 at 10:47 am

        🙂 yes, definitely try this one. it might change your opinion on potatoes, just might. 🙂

        Reply
    29. Arthur in the Garden!

      September 29, 2015 at 5:49 am

      5 stars
      Yummy!

      Reply
      • Richa

        September 29, 2015 at 10:47 am

        thanks!

        Reply
    30. rosamund

      September 29, 2015 at 1:38 am

      5 stars
      thanks for the great recipie, i am so pleased i found you as i was getting desperate to find edible vegan food. i have never tried indian food before and am going to try this lovely recipie and have just made your gingerbread cake which is excellent and has been devoured by all the non vegans so now have to make another one
      thank you so much

      Reply
      • Richa

        September 29, 2015 at 10:49 am

        yay! I am so glad you found me too! so glad everyone loved the gingerbread cake!!

        Reply
    31. Julia

      September 28, 2015 at 6:38 pm

      I have never tried cooking potatoes in a sauce, but this looks delicious! I may try serving it with seared radicchio for the superfood benefits, but this also looks so good just as it is. Thank you for sharing!

      Reply
    32. Samantha @ The Planted Vegan

      September 28, 2015 at 2:08 pm

      I love potatoes, but have never made a dish like this. It looks so yummy, especially when it starts to get cold out! Thanks for the recipe!

      Reply
      • Richa

        September 28, 2015 at 2:30 pm

        This one a favorite quick dinner for winter in our house.

        Reply
        • Carolyn

          September 28, 2015 at 5:00 pm

          Richa, if I were not out of potatoes I would make this now! Have it saved for after the grocery run tomorrow. I am ready for potato dishes now that the weather is finally cooling off. The 3/4 tsp or more line in the recipe- that’s for salt? The ingredient seems to have gotten dropped off.

          Reply
          • Richa

            September 28, 2015 at 5:08 pm

            yes its salt. thanks for letting me know. corrected it now. i am ready for potatoes in every season! 🙂

            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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