Print

Bombay Potatoes and Peas

Bombay Potatoes and Peas Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and incredibly flavorful Indian dish that brings humble potatoes and peas to life! This simple, one-pan recipe uses a fresh ginger-garlic-tomato paste for an authentic taste that’s perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 small red onion, finely chopped
  • 3 medium potatoes (about 1 lb), peeled and cut into ½-inch cubes
  • 1 cup frozen or fresh peas
  • 1 cup water
  • 1 tsp salt (or to taste)
  • ¼ cup fresh cilantro, finely chopped
  • 1 tbsp fresh lemon juice (optional)

For the Fresh Paste:

  • 1 large tomato, coarsely chopped
  • 7 cloves garlic
  • 1-inch knob of ginger, peeled
  • ½ tsp turmeric powder
  • ¼ to ½ tsp cayenne pepper (adjust to your spice preference)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp garam masala

Instructions

  1. Bloom the Spices: Heat oil in a large skillet over medium heat. Add cumin and mustard seeds. Once they start to sizzle and pop (about 1 minute), add the chopped onion and sauté for 5-6 minutes until soft.
  2. Create the Base: While onions cook, blend the tomato, garlic, and ginger into a coarse puree. Add this paste to the skillet along with all the ground spices (turmeric, cayenne, coriander, cumin, garam masala). Cook, stirring, for 5-6 minutes until the paste thickens and darkens slightly.
  3. Cook the Potatoes: Stir in the cubed potatoes, salt, and 1 cup of water, making sure the potatoes are well-coated. Bring to a simmer, then cover and cook for 10-11 minutes.
  4. Finish the Dish: Uncover, add the peas, and stir. Reduce the heat and simmer uncovered for another 10-12 minutes, until the potatoes are fork-tender and the sauce has thickened. Turn off the heat and stir in the fresh cilantro and lemon juice.

Notes

  • Serving Suggestions: This dish is wonderful with fluffy basmati rice, warm naan, or roti to soak up the delicious sauce.
  • Tips & Tricks:
    • Best Potatoes: Waxy potatoes like Yukon Golds or red potatoes work best because they hold their shape without getting mushy.
    • Adjust Heat: For a spicier dish, add a finely chopped green chili along with the onions. For a milder version, reduce or omit the cayenne.
    • Meal Prep: The tomato-ginger-garlic paste can be made up to 2 days in advance and stored in the fridge.
  • Storage & Reheating:
    • Store leftovers in an airtight container in the fridge for up to 4 days. The flavors are even better the next day!
    • Reheat gently on the stovetop, adding a splash of water to loosen the sauce. Freezing is not recommended, as it can make the potatoes grainy.

Find it online: https://masaladiaries.com/bombay-potatoes-and-peas/