Dive into the vibrant world of Indian cuisine with our delightful Bombay Potatoes and Peas recipe! This dish, bursting with flavor and color, is not only a feast for the eyes but also a wholesome addition to your vegan repertoire. In just 45 minutes, you can whip up a meal that’s perfect for family dinners or impressing guests at your next gathering. With simple ingredients and an easy-to-follow method, you’ll discover how to transform humble potatoes and peas into a tantalizing dish that will leave everyone asking for seconds. Ready to spice up your cooking? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g potatoes, diced
- 1 cup green peas
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Peel and dice the 500g of potatoes into evenly sized cubes, about 1-inch in size. Rinse the diced potatoes under cold water to remove excess starch, then drain and set aside.
- In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds, until they become fragrant.
- Next, add the diced potatoes to the pot and stir well to coat them in the oil and cumin seeds. Cook the potatoes for about 5-7 minutes, stirring occasionally, until they start to turn golden brown.
- Sprinkle in 1 teaspoon of turmeric powder and salt to taste. Stir to combine, ensuring that the potatoes are evenly coated with the spices.
- Pour in enough water to just cover the potatoes (about 1-2 cups), then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
- After the potatoes have cooked, add 1 cup of green peas to the pot. Stir gently to combine, then sprinkle in 1 teaspoon of garam masala. Cook for an additional 5 minutes, uncovered, allowing the peas to heat through and the flavors to meld.
- Once everything is cooked, taste and adjust the seasoning if necessary, adding more salt or spices according to your preference.
- Remove the pot from heat and let it sit for a couple of minutes. Just before serving, garnish with freshly chopped cilantro to add a burst of flavor and color.
- Serve the Bombay Potatoes and Peas hot, either as a side dish or as a main course with rice or flatbreads like naan or roti.
Tips
- Prep Ahead: To save time, you can peel and dice the potatoes a few hours in advance. Just keep them submerged in water to prevent browning.
- Customize Your Spices: Feel free to adjust the spices according to your taste. If you like it spicy, add a pinch of red chili powder or some chopped green chilies!
- Use Fresh Ingredients: Fresh cilantro not only enhances the flavor but also adds a beautiful pop of color. Don’t skip this step!
- Perfectly Cooked Potatoes: Make sure to cut the potatoes into even-sized cubes to ensure they cook uniformly.
- Serving Suggestions: This dish pairs wonderfully with basmati rice or warm naan. Consider serving it with a side of cucumber raita for a refreshing contrast.
- Leftovers: If you have leftovers, store them in an airtight container in the fridge. The flavors will deepen overnight, making it even tastier the next day!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
