Vegan Bombay Potatoes and Peas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3
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Calories
2323 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Bombay Potatoes and Peas
Description
This recipe creates a richly flavored vegan dish by first tempering cumin and mustard seeds in hot oil to release aroma. Then chopped onions are sautéed until translucent. A puree combining tomato, garlic, and ginger is added along with turmeric, cayenne, ground coriander, cumin, and garam masala, cooking until the mixture thickens and the garlic aroma intensifies.
Potatoes are stirred in with salt and water, covered and simmered until nearly tender. Fresh or thawed peas are added for the final simmer, followed by chopped cilantro for brightness and optional lemon juice for acidity. The curry has a harmonious balance of earthiness from the potatoes, warmth from the spices, and freshness from the herbs.
This dish can be served hot as a side or main, pairing well with rice or flatbreads. Variations include adding greens or using boiled potatoes at a later step for convenience. It can also be adapted for pressure cookers or Instant Pots by adjusting cooking times as outlined.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 red onion small, chopped
- 1 tomato large
- 7 cloves garlic
- 1 inch ginger chopped
- 1/2 tsp Turmeric
- 1/2 tsp cayenne pepper or to taste, or red chili powder
- 1 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp garam masala homemade
- 3 potato chopped small (1/2 inch, medium
- 3/4 tsp salt or more
- 1 water
- 1 cup pea fresh or thawed if frozen
- 1/4 cup cilantro chopped
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
- Add 1/2 to 1 teaspoon dry mango powder (amchur) to deepen the tangy flavor.
- Use extra tomatoes if more sauce is desired, or stir in greens at the simmer stage for variation.
- For Instant Pot preparation, sauté spices and onion first, then pressure cook potatoes with water and salt for 3 minutes followed by peas and optional spinach during natural rest or sauté.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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