Indian Bombay Potatoes and Peas Recipe

Introduction

Bombay Potatoes and Peas is a vibrant Indian-inspired dish featuring tender baby Yukon Gold potatoes cooked with fragrant spices and sweet green peas. It’s a comforting, flavorful side that pairs beautifully with a variety of main courses or can be enjoyed on its own.

Ingredients

• 2 pounds baby Yukon Gold potatoes, halved
• 4 tablespoons unsalted butter or ghee
• 2 teaspoons yellow mustard seeds
• 2 teaspoons cumin seeds
• 2 teaspoons ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced or paste
• 16 ounces green peas, thawed

Instructions

1. Step 1: Add the halved potatoes to a large pot of water and bring to a boil. Cook for about 12 minutes or until the potatoes are fork-tender. Drain the water and set the potatoes aside.
2. Step 2: In a large skillet over medium heat, melt the butter or ghee. Add the mustard seeds and cumin seeds, cooking until they begin to pop.
3. Step 3: Stir in the ground turmeric, coriander, garam masala, cayenne pepper, and kosher salt. Cook the spices until they slightly darken in color, being careful not to burn them.
4. Step 4: Add the minced garlic and ginger to the skillet and stir well to combine with the spices.
5. Step 5: Gently toss in the cooked potatoes and thawed peas, stirring to coat everything evenly with the spiced mixture. Cook for another 3-5 minutes until heated through.
6. Step 6: Optional: Garnish with fresh cilantro before serving for added freshness and color.

Tips & Variations

• For a vegan version, substitute the butter or ghee with a neutral cooking oil like coconut or vegetable oil.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• If you prefer softer potatoes, cook them a few minutes longer or cut them into smaller pieces before boiling.
• Include chopped fresh green chilies if you want more heat.
• Serve alongside warm naan or steamed basmati rice for a complete meal.

Storage

Store leftover Bombay Potatoes and Peas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Adding a splash of water when reheating can help maintain the dish’s moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peas instead of thawed peas?

Yes, you can use frozen peas directly. Just add them while cooking the potatoes so they thaw and cook through evenly.

What can I substitute if I don’t have garam masala?

If you don’t have garam masala, you can use a blend of equal parts ground cumin, coriander, and cinnamon as a simple substitute to capture similar warmth and depth.

Indian Bombay Potatoes and Peas Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

Indian Bombay Potatoes and Peas is a vibrant, flavorful dish featuring tender Yukon Gold potatoes cooked with aromatic spices like mustard seeds, cumin, turmeric, and garam masala. Enhanced with fresh green peas, garlic, and ginger, this classic vegetarian recipe offers a perfect blend of spices and textures, making for a comforting and hearty side or main dish suitable for everyday meals.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes and Peas

• 2 pounds baby Yukon Gold potatoes, halved
• 16 ounces green peas, thawed

Spices and Seasonings

• 4 tablespoons unsalted butter or ghee
• 2 teaspoons yellow mustard seeds
• 2 teaspoons cumin seeds
• 2 teaspoons ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt

Fresh Aromatics

• 4 cloves garlic, minced
• 1 tablespoon ginger, minced or paste

Instructions

1. Boil Potatoes: Add the halved Yukon Gold potatoes to a large pot filled with water. Bring the water to a rolling boil and cook the potatoes for about 12 minutes, or until they are fork-tender. Drain the water and set the cooked potatoes aside.
2. Toast Spices: In a large skillet or pan over medium heat, melt the butter or ghee. Add the yellow mustard seeds and cumin seeds. Once the seeds begin to pop, stir in the ground turmeric, ground coriander, garam masala, cayenne pepper, and kosher salt. Cook, stirring frequently, until the spices slightly darken in color but do not burn, which should take about 1-2 minutes.
3. Add Aromatics: Incorporate the minced garlic and ginger into the spiced butter mixture. Stir well and cook for another minute until fragrant.
4. Combine and Cook: Add the boiled potatoes and thawed green peas to the pan with the spiced butter and aromatics. Stir gently to coat everything evenly with the spices. Cook for an additional 3-5 minutes to warm the peas through and allow the flavors to meld together.
5. Garnish and Serve: Optionally garnish the Bombay potatoes and peas with chopped fresh cilantro before serving for a bright, fresh finish.

Notes

• For an extra layer of flavor, you can add a squeeze of fresh lemon juice just before serving.
• Baby Yukon Gold potatoes are ideal for this recipe due to their creamy texture and ability to hold shape; however, red potatoes can be substituted.
• The amount of cayenne pepper can be adjusted based on your preferred spice level.
• Using ghee instead of butter adds a nutty, richer flavor and makes this recipe suitable for lactose-sensitive individuals.
• This dish pairs well with steamed basmati rice or Indian flatbreads like roti or naan.

Keywords: Bombay Potatoes, Indian Potatoes Recipe, Spiced Potatoes and Peas, Vegetarian Indian Side Dish, Yukon Gold Potatoes