Vegan Bombay Potatoes and Peas

Vegan Bombay Potatoes and Peas

from veganricha.com
45 min
3 servings

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

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 (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

Directions

  1. 1

    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.

  2. 2

    Add onions, mix and cook until translucent. 5 to 6 minutes.

  3. 3

    Meanwhile, blend the tomato, garlic and ginger into a coarse puree.

  4. 4

    Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.

  5. 5

    Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.

  6. 6

    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.

  7. 7

    Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.

  8. 8

    * 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.