Vegan Bombay Potatoes and Peas

Name: Vegan Bombay Potatoes and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 serving
Ingredients: 2 tsp oil; 1/2 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 Turmeric; 1/2 tsp cayenne/ red chili powder; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp homemade garam masala; 3 medium potatoes; 3/4 tsp or more salt; 1 + cups water; 1 cup peas; 1/4 cup chopped cilantro

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5.0

222 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
3
Calories
2323 kcal
Course
Main Course
Cuisine
Indian

Vegan Bombay Potatoes and Peas

Danielle Hudson

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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

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Ingredients

Servings

2 tsp oil
1/2 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 Turmeric
1/2 tsp cayenne/ red chili powder or to taste
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp homemade garam masala
3 medium potatoes chopped small (1/2 inch)
3/4 tsp or more salt
1 + cups water
1 cup peas fresh or thawed if frozen
1/4 cup chopped cilantro

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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.

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 Information

Show Details

Calories 232.3kcal (12%) Carbohydrates 42.38g (14%) Protein 9.89g (20%) Fat 3.92g (6%) Saturated Fat 0.39g (2%) Sodium 612.59mg (26%) Potassium 1176.4mg (34%) Fiber 9.44g (38%) Sugar 5.62g (11%) Vitamin A 939.95IU (19%) Vitamin C 54.49mg (61%) Calcium 101.19mg (10%) Iron 8.59mg (48%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 2323 kcal

% Daily Value*

Calories	232.3kcal	12%
Carbohydrates	42.38g	14%
Protein	9.89g	20%
Fat	3.92g	6%
Saturated Fat	0.39g	2%
Sodium	612.59mg	26%
Potassium	1176.4mg	25%
Fiber	9.44g	38%
Sugar	5.62g	11%
Vitamin A	939.95IU	19%
Vitamin C	54.49mg	61%
Calcium	101.19mg	10%
Iron	8.59mg	48%