Vegan Bombay Potatoes and Peas
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
- or to taste1/2 tsp cayenne/ red chili powder
- 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
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
Add onions, mix and cook until translucent. 5 to 6 minutes.
- 3
Meanwhile, blend the tomato, garlic and ginger into a coarse puree.
- 4
Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
- 5
Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
- 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
Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.
- 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.
Vegan Bombay Potatoes and Peas
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Based on 76 ratings
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About this Recipe
Forget complicated takeout – this easy Vegan Bombay Potatoes and Peas recipe brings the vibrant flavors of a cozy Indian potato pea curry to your table in just 30 minutes of cooking time. It's a delightful, plant-based weeknight dinner solution that's packed with flavor.
Why This Recipe Works
The magic starts with tempering aromatic cumin and mustard seeds, building a rich base with fresh ginger, garlic, and sweet tomato. Chopping the potatoes into small 1/2-inch pieces ensures they cook quickly and absorb all those fragrant spices beautifully, creating a hearty, satisfying dish without a long simmer. This simple technique, combined with common pantry ingredients, makes a truly authentic-tasting meal accessible to any home cook.
What to Expect
You can expect a wonderfully aromatic, medium-spiced curry where tender, spice-infused potato chunks mingle with sweet, bright green peas. The addition of freshly chopped cilantro provides a burst of freshness, cutting through the richness of the spices. With the warmth of homemade garam masala and a subtle kick from cayenne, this naturally vegan and gluten-free potato pea curry offers a comforting texture and deeply satisfying flavor that makes it a perfect one-pot meal.
Customization & Variations
Easily adapt this Bombay potato dish to your liking:
- Add greens like spinach or kale during the last few minutes of cooking for extra nutrition.
- Swap regular potatoes for sweet potato for a different flavor profile and subtle sweetness.
- Adjust the cayenne/red chili powder to suit your preferred spice level, from mild to fiery.
- Use fresh or thawed frozen peas, both work beautifully here.
Serving & Context
Serve this hearty Indian potato and pea curry as a stand-alone vegan main course with warm naan or fluffy basmati rice, or as a flavorful side dish to a larger Indian feast.