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Vegan Bombay Potatoes and Peas

Vegan Bombay Potatoes and PeasVegan Bombay Potatoes and PeasVegan Bombay Potatoes and PeasVegan Bombay Potatoes and Peas

Vegan Bombay potatoes and Peas Recipe. Ready in 30 minutes. How to make Easy Potato Pea Curry. Add greens, use sweet potato for variation. Vegan Glutenfree Indian Recipe Serves 3 to 4

Recipe by Vegan Richa on September 28, 2015

Prep time: PT15M

Cook time: PT30M

Total time: PT45M

Rating

4.97 stars (79 reviews)

Keywords

bombay aloo, bombay potato recipe, bombay potatoes and peas, vegan bombay potatoes

Ingredients

Categories

Cuisine

Steps

  1. Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
  2. Add onions, mix and cook until translucent. 5 to 6 minutes.
  3. Meanwhile, blend the tomato, garlic and ginger into a coarse puree.
  4. Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
  5. Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
  6. Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.
  7. Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.
  8. * If making this with boiled potatoes. Add cubed potatoes, salt, 1/4 cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 232.3 kcal
  3. Carbohydrates: 42.38 g
  4. Protein: 9.89 g
  5. Fat: 3.92 g
  6. Saturated Fat: 0.39 g
  7. Sodium: 612.59 mg
  8. Sugar: 5.62 g

Reviews