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
Suzie
I made this today! Perfect for cold weather. It was fantastic! Thank you!
Deepu Panicker
Wow, superb recipe. I love potatoes and I always would love to experiment with different flavor profiles. This recipe is one of my favourites…
Pralinesloth
Richa, we absolutely love this recipe – BF wants to know if we can have this “every night”! Thank you for all the wonderful dishes 😍
Katie
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!
Bridget
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 🙂
Rita Dee
I make this frequently, warm or cold weather meal for me. No meat and tasty beyond!!
Richa
Awesome!
Lily
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!
Richa
it will easily be 2 tbsp chopped
cosmic.jane
Love the video! Definitely trying this recipe 🙂
Bhairavi
Just made it for dinner-so yummy!!!!!!!!Thank you so much for sharing!!!
Richa
Awesome!
Laura
Delicious! Followed it exactly and it really worked out nicely. Thanks!
Caroline
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!
audrey @ unconventional baker
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 🙂
Kristen
Is there a way to cook this in the instant pot?
Richa
Yes, add some more water so the potatoes dont burn ,and pressure cook for 3 to 4 minutes (manual setting on IP). Natural release.
Kevin
You never mention adding the garam masala, ground cumin, or the turmeric in your recipe directions.
Richa
“Step 4: Add the tomato puree and spices to the pan.” 🙂
Sandra J
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!
Richa
Thats great! you can use ground cumin instead of whole seeds and add it later.
Lisa
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!
Richa
Awesome!
Anna
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?
Richa
they should work out well. Keep an eye on them so that they dont overcook and become mushy.
Lisa
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…
Richa
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.
Becky
I just started learning to make Indian food. I really loved this dish! It was easy to make and super delicious! Thank you.
Richa
Thats awesome!
Marija Matkovic
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!
Richa
yay!
Susheila
Made it tonight – yummy AWESOMENESS!!
Richa
yay!
Lisa
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.
Richa
Awesome! sounds like a winning meal! so glad your husband enjoyed it too!
Lori
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~~~~~~~~!!!!!
Richa
Awesome!! you should get the book! It has a mix of easy and intermediate recipes (150 recipes!). Most are easy, so start with them 🙂
gaby
😀 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 🙂
Richa
yay for it working out!
Ana @ Ana's Rocket Ship
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?
Cassie
This also looks like squash! 😀 I love this recipe!
Sathya @Mykitchenodyssey
I make potato curry often but your pictures made me drool for more potatoes.Lovely recipe richa
Richa
Thanks!
Jennifer
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.
Richa
🙂 yes, definitely try this one. it might change your opinion on potatoes, just might. 🙂
Arthur in the Garden!
Yummy!
Richa
thanks!
rosamund
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
Richa
yay! I am so glad you found me too! so glad everyone loved the gingerbread cake!!
Julia
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!
Samantha @ The Planted Vegan
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!
Richa
This one a favorite quick dinner for winter in our house.
Carolyn
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.
Richa
yes its salt. thanks for letting me know. corrected it now. i am ready for potatoes in every season! 🙂