Bombay Potatoes and Peas

Bombay Potatoes and Peas, from the cookbook Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor, are deliciously spiced and perfect as a side dish or served over rice or with chickpeas for a main meal.

I’ve got a great post for you guys today! Richa Hingle, the award winning blogger and author behind Vegan Richa, has completed her second cookbook! It’s a beautiful book filled with incredibly flavorful and delicious plant based recipes.

She is generously allowing me to share her recipe for Bombay Potatoes and Peas today – you’re gonna love it!

Meet Richa Hingle

I first introduced you to plant based blogger, Richa Hingle, when I shared her recipe for Masala Lentils from her first cookbook, the best-selling Vegan Richa’s Indian Kitchen. Or more likely, you already knew her before that. I have been a fan of Richa and her recipes ever since I discovered a plant based diet. I was lucky enough to be a recipe tester for her first book and I’m very much looking forward to cooking and eating my way through her second book as well!

Richa brings Indian food, flavor, and everyday favorites with approachable, easy-to-follow instructions. I haven’t met a recipe of hers that I haven’t loved and I think you’ll discover the same. Her second cookbook, Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor, features inventive recipes inspired by cuisines around the world.

And don’t miss the Instant Pot Spinach Rice and Chickpeas from her 3rd book!

Let’s Take A Look Inside

There are 11 chapters in Vegan Richa’s Everyday Kitchen. Most of them “are organized according to the sauces that are integral to the recipes,” and the first one is called Peanut Butter & Coconut. Tell me how you can’t love a book that starts off with all things peanut butter?!

Peanut Butter & Coconut: Red Lentils in Peanut Butter Sauce; One-Pot Peanut Butter Noodles; Green Curry Chickpeas and Eggplant. There’s even a Peanut-Free Peanut Sauce for those that can’t have peanuts!

Sweet & Sour: Crispy Sweet and Sour Tofu; Date-Sweetened Teriyaki Sauce; Kung Pao Lentils; Manchurian Chickpeas and Broccoli

Masala & Saag: Quinoa Pulao with Masala Sauce; Mushroom Matar Masala; Chickpeas and Potatoes in Spinach Curry Sauce; Berbere Tofu Bowl with Couscous

Buffalo & Firecracker: Firecracker Cauliflower Bites; Buffalo Sauce; Nut-Free White Garlic Sauce; Buffalo Lentil Tacos

Burgers & More: Lentil-Walnut Burgers; Samosa Sliders with Tamarind Chutney and Mango; Kidney Bean and Black Bean Harissa Burgers; Chickpea Barbecue Loaf

Bowls & Hands: Tinga-Spiced Jackfruit Chickpea Bowl; Laksa Curry Soup; Buddha Bowl with Nacho-Spiced Sweet Potatoes; Cauliflower Shawarma Wraps

Deep-Dishes: Deep-Dish Pizza; Alfredo Spinach Pizza; Vegetable Lasagna; Black Pepper Cheesy Mac and Broccoli

Breakfast for Lunch: Chickpea Chilaquiles; Lentil-Vegetable Frittata; Samosa-Stuffed French Toast; Zucchini, Carrot, and Chickpea Fritters

On a Sweet Note: Chocolate Peanut Butter Ganache Cake; Ginger Tahini Cookies; One-Bowl Banana Apple Bread; One-Hour Cinnamon Rolls; Lemon Chia Coconut Muffins

Everyday Basics: Gluten-Free Pizza Crust; Whole-Grain Rolls; Chickpea Flour Tofu; Curry Powder

My Everyday Kitchen: In this chapter Richa explains how to cook lentils & beans in the pressure cooker and stove top, discusses her pantry staples and favorite kitchen equipment and tools. And not only does she list her recipes in an alphabetic index, she also has an index by recipe group (soy-free, gluten-free, nut-free, 30 minutes or less, spice blend, etc.).

I know you guys are potato lovers, too, based on the popularity of my Veggie Potato Fritters and my Creamy Dairy Free Potato Soup. You definitely need to try this recipe!

These Bombay Potatoes are super flavorful, easy to make, and versatile. A yummy side dish paired up alongside your favorite mains. Or an entrée all on its own served with chickpeas, lentils, or tofu over rice. We loved it with a squeeze of fresh lemon juice and lots of fresh chopped cilantro.

More vegan Indian recipes

• Vegan Palak Tofu
• Instant Pot Layered Indian Dinner
• Indian-Spiced Spinach Rice and Chickpeas
• Masala Lentils

I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.

For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

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.)

5 from 5 votes

Print Rate

Course: Entree, Side Dish

Cuisine: dairy free, egg free, gluten free, nut free, soy free, vegan

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Calories: 161kcal

Author: Jenn Sebestyen

Ingredients

• ▢ 2 teaspoons organic safflower or other neutral oil
• ▢ ½ teaspoon cumin seeds
• ▢ 1 teaspoon mustard seeds
• ▢ 1 small red onion (finely chopped)
• ▢ 1 large tomato (coarsely chopped)
• ▢ 7 cloves garlic
• ▢ 1 1-inch [3cm] knob fresh ginger (peeled and coarsely chopped)
• ▢ ½ teaspoon ground turmeric
• ▢ ¼ to ½ teaspoon cayenne
• ▢ 1 teaspoon ground coriander
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon Garam Masala (or more to taste)
• ▢ 3 medium Yukon gold potatoes (cut into ½-inch [1cm] pieces)
• ▢ 1 teaspoon salt (or more to taste)
• ▢ 1 cup 240ml water, or more as needed
• ▢ 1 cup 160g fresh or thawed frozen peas
• ▢ ¼ cup 10g 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: 161kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 668mg | Potassium: 678mg | Fiber: 4g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 40.4mg | Calcium: 40mg | Iron: 2.2mg

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