As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
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
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
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Hilary
If I’m going to add chickpeas, at what point would I add them? Looks delicious!
Jenn S.
Hi, Hilary. For canned chickpeas, I would add during the last 10 minutes just to heat them through. If you have dried chickpeas, you’ll have to cook those separately according to package directions and then add them to the dish towards the end as well. Hope you enjoy it!
Becky Striepe
These potatoes look awesome! I love Richa’s book but haven’t made this recipe yet. Something that needs to be corrected, ASAP!
Jenn S.
You definitely need to get on that! 🙂 You’ll love it!
Nicole Dawson
Vegan Richa is my “go-to” for exotic dishes. Indian food is one my favorites and I’m looking forward to trying this one too.
Jenn S.
Yes, she’s so talented. You’ll love this, Nicole!
karen r
I love Richa’s blog and would love to give her book to my daughter as a holiday present
Jenn S.
Aww, it would be such a great gift, Karen. Good luck!
Christine - Jar Of Lemons
YUM! Love how delicious this sounds. So perfect for a yummy weeknight dinner this fall!
Jenn S.
Definitely. Enjoy, Christine!
Hannah Barnes
I am excited for this book since her recipes are always great and the photography is beautiful
Jenn S.
They sure are! You’ll love it, Hannah! Good luck!
Kristina @ Love & Zest
This side dish is a great option for the Holidays! If I can wait that long!
Jenn S.
I think you should definitely sample it once or twice before! 🙂
Richa @ VeganRicha
Thank you for the wonderful review Jenn! I hear you! When i was thinking of different chapter organizations, the peanut butter stuff always ended up in the first chapter 🙂
Jenn S.
Peanut butter is life! 🙂 Seriously, Richa, another AMAZING book that I will reach for over and over again!
Diana
Hi Jenn! Thanks for sharing this recipe! Looking forward to making it!
Jenn S.
You’re welcome, Diana! You’ll love it! Enjoy!
jacquie
I want to try the ginger tahini cookies!
Jenn S.
Good choice!
Alisa Fleming
It’s no wonder Richa has such a dedicated following – her recipes always turn out so perfect and flavorful! Adding these potatoes to the must try list.
Jenn S.
Yes, they really do! So much flavor and perfectly balanced.
amy smith-faczan
I love so many of Richa’s recipes and I have the first cookbook. We are really excited to get her other cookbook. Her dishes are so flavorful!
Jenn S.
Yay! You’ll love this one just as much! Good luck!
Kristina
my husband and I are both LOVING Richa’s book (we love her first one, too!), and have enjoyed this recipe a couple of times – SO good!
Jenn S.
It’s so good!! I seriously love every recipe I’ve ever tried of hers – which is A LOT! 🙂
Charlotte
I’m excited to try this recipe. I love potatoes and peas!! 🙂
Jenn S.
Enjoy, Charlotte! Good luck!
Samantha
This recipe sounds delicious, thank you for sharing it!
Jenn S.
Thanks, Samantha. I think you’ll love it!