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Golden potatoes and peas are simmered up in spicy tomato sauce and served with a sprinkling of cilantro to make these flavor-packed Bombay potatoes and peas.

I love Indian food. If you’ve been reading for a while I’m sure you’ve noticed. But conveniently, it looks like you guys are fans of Indian food too, especially this time of year when the weather is starting to cool down. There’s nothing quite like a big bowl of hot curry when it’s chilly out.

I have a feeling lots of you guys are familiar with Vegan Richa’s blog. (And if you’re not, head on over and check it out!) Richa shares scrumptious vegan recipes, and lots of them are Indian or Indian-inspired. What I love about all of her recipes though is that she carries the influence of Indian cooking through all of her dishes. What’s that mean? Big, bold spicy flavors and lots of creative combinations.

And that’s exactly the type of recipes you’ll find in Richa’s new book, Vegan Richa’s Everyday Kitchen. The book includes a nice variety of easy, everyday vegan recipes that don’t hold back on the flavor. I’m really excited to try out the Berbere Tofu Bowl with Couscous, Mushroom Jalapeño White Pizza, and Lentil Balls in Masala Sauce.

Since it is getting chilly and since I am craving some spicy Indian food, the first recipe I tried from the book was the Bombay Potatoes and Peas.

I used to order Bombay potatoes all the time at Indian restaurants, but it’s been a while. These potatoes were loaded with flavor and every bit as good as the ones I used to order out. I could’ve finished off the whole skillet!

The addition of peas was a new one for me, but they added some nice green and additional texture. Like many other recipes in this book, this one includes a note with some variations to try. The recipe includes a note suggesting adding some greens of your choice, an idea that I love and will definitely try next time.

5 from 1 vote Print

Bombay Potatoes and Peas

Golden potatoes and peas are simmered up in spicy tomato sauce and served with a sprinkling of cilantro to make these flavor-packed Bombay potatoes and peas.

CourseEntree, Side Dish CuisineIndian Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 4 Calories 179 kcal Author Alissa Saenz


  • 2teaspoonsorganic safflower or other neutral oil
  • ½teaspooncumin seeds
  • 1teaspoonmustard seeds
  • 1small red onion, finely chopped
  • 1large tomato, coarsely chopped
  • 7cloves garlic
  • 1(1-inch [3cm]) knob fresh ginger,peeled and coarsely chopped
  • ½teaspoonground turmeric
  • ¼ to ½teaspooncayenne
  • 1teaspoonground coriander
  • ½teaspoon ground cumin
  • ½teaspoonGaram Masala (page 244), or to taste
  • 3 medium Yukon gold potatoes, cut into ½ inch [1cm] pieces
  • 1teaspoonsalt,or more to taste
  • 1cup (240ml)water, or more as needed
  • 1cup (160g)fresh or thawed frozen peas
  • ¼cup (10g)finely chopped cilantro
  • Fresh lemon juice,to taste (optional)


  1. 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. 

  2. 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.

  3. 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 FactsBombay Potatoes and PeasAmount Per ServingCalories 179Calories from Fat 28% Daily Value*Fat 3.1g5%Saturated Fat 0.3g2%Sodium 602mg25%Potassium 845mg24%Carbohydrates 34.6g12%Fiber 5.1g20%Sugar 5.2g6%Protein 6g12%Calcium 40mg4%Iron 2.2mg12%* Percent Daily Values are based on a 2000 calorie diet.« Vegan Apple Crumble DoughnutsBanana Gingerbread Muffins »

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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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