I’m a huge fan of Indian flavors and potatoes as you already found out with my Aloo Jeera recipe . I saw these Bombay Potatoes in Vegan Richa’s Everyday Kitchen and had to share them with you.
Richa’s second cookbook is full of flavor and recipes for awesome sauces. In fact, she arranges the book around these sauces in chapters like Peanut Butter and Coconut, Masala and more. The rest of the chapters divide into more traditional groupings like burgers and sweets.
Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor really lives up to its name with dozens of recipes that represent many different cuisines.
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More Recipes to Try
- Vegan St. Patrick’s Day Potato Recipe Round-up
- Butternut Squash And Kale Lo Mein With Crispy Tofu
- Vegan Cashew Stuffed Artichokes from Deliciously Vegan
Bombay Potatoes and Peas
Bombay potatoes is a spiced potato dish made with whole spices. It can include curry leaves, different spices, peanuts, and so on. This version uses mustard seeds, cumin seeds, and peas to add some color and protein. Add some other vegetables or cooked chickpeas to make it a meal. This recipe also works well with sweet potatoes. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)
Ingredients
- 2 teaspoons organic safflower or other neutral oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 small red onion finely chopped
- 1 large tomato coarsely chopped
- 7 cloves garlic
- 1 1-inch knob fresh ginger , peeled and coarsely chopped
- 1/2 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon cayenne
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Garam Masala or more to taste
- 3 medium Yukon gold potatoes cut into 1/2-inch [1cm] pieces
- 1 teaspoon salt or more to taste
- 1 cup water , or more as needed
- 1 cup fresh or thawed frozen peas
- 1/4 cup finely chopped cilantro
- Fresh lemon juice to taste (optional)
Instructions
- Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes. Add the onion and cook until it is translucent, 5 to 6 minutes.
- Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree. Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
- Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. Add the peas. Taste and adjust the seasonings. Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference. Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).
Nutrition
Calories: 180kcalCarbohydrates: 34gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 599mgPotassium: 795mgFiber: 6gSugar: 5gVitamin A: 663IUVitamin C: 48mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!
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