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Indian Bombay Potatoes and Peas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/indian-bombay-potatoes-and-peas-recipe/