Indian Bombay Potatoes and Peas is a comforting, one-pot dish with tender potatoes, peas, turmeric, coriander, garam masala, and cayenne.
This Potatoes and Peas recipe is an easy Side Dish made with rich and authentic flavor. It’s perfect to serve with your favorite Indian recipes like Lamb Curry, Butter Chicken, or Baked Chicken Tikka Masala.
Bombay Potatoes, or Bombay Aloo, are a classic Indian dish that’s easy to make with simple and hearty ingredients. The amazing potato curry makes the perfect comfort food that you can use as a side to any Indian dinner, or even serve over a bed of rice for a last-minute vegetarian meal.
If you want to serve the Indian Bombay Potatoes and Peas over rice, you can use simple white rice, Brown Rice, or flavorful Basmati Rice. Either way, the potatoes and rice will make a wonderfully filling dish, that you don’t have to spend a lot of time on.
This is one of those everyday recipes that you can make in just 20 minutes without any complicated steps. However, it tastes so delicious you’d think that you spent all day on it. The simple boiled potatoes and peas get a punch of unbelievable flavor from classic Indian spices. They make the whole dish so amazingly delicious and comforting, you won’t be able to get enough.
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Key Ingredients for Indian Bombay Potatoes and Peas
- Baby Yukon Potatoes: Yukon potatoes strike a great texture balance between fluffy and waxy. By boiling them, they get soft, but not overly mushy. They have a mild sweet taste that goes great with all the warm spices in the recipe ingredients.
- Peas: Of course the other base ingredient to this dish is the green peas. They add a nice color and texture to the dish. Peas are a vegetable commonly found in Indian cooking. They add a fresh taste to the dish, and by adding them into the dish later they keep their nice plump texture.
- Spices: Plain potatoes and peas would be a pretty boring recipe, but by adding the right spices you can get amazing depths of flavor. This dish uses fresh ginger, mustard seeds, cumin, turmeric, coriander, garam masala, cayenne pepper, and garlic. The basic spices are all common ingredients in Indian cuisine. They make rich, spicy potatoes, with comforting and slightly sweet flavors.
Cooking Tips for Indian Bombay Potatoes and Peas
- Cook potatoes: Scrub the mini Yukon potatoes and slice them in half. Add them to a large pot of water. Bring the pot to a boil, then turn down the heat slightly and continue the cooking time for another 12 minutes. Check to see if the potatoes are tender with a fork. After the cooking time, drain the potatoes, and set them to the side.
- Spice mixture: Add the butter to the same pot. Then mix in the mustard seeds, cumin, turmeric, coriander, garam masala, cayenne, and pepper. Continue cooking over medium heat until the spice mixture starts to darken in color. Be careful not to let it burn! Mix in the garlic and ginger.
- Finish: Add the cooked potatoes and the peas, and mix until they’re coated in the butter mixture. Top the Indian Potato recipe with cilantro and serve.
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Variations on Indian Bombay Potatoes and Peas
- Tomato Bombay Potatoes: For additional flavor, try making the dish with a spicy tomato sauce. Stir together one freshly diced tomato and 2 tablespoons tomato sauce. Then mix the tomato mixture with the spices, peas, and potatoes. Cook until warmed through.
- Veggies: There are plenty of other vegetables that you could add to the dish. Green onions, carrots, green chili pepper, or bell peppers would all taste wonderful with the spiced potatoes.
- Flavor additions: To give the dish a bolder flavor, you can mix in additional spices. Try adding authentic curry powder, red pepper flakes, onion salt, or caraway seeds. You can also garnish the dish with a sprinkling of cilantro, and a squeeze of fresh lemon for a more refreshing taste.
INDIAN SIDE DISHES
How to Store Indian Bombay Potatoes and Peas
- Serve: You can leave Indian Bombay Potatoes and Peas at room temperature for up to 2 hours.
- Store: Let the dish cool down before you cover it or transfer it to an airtight container for storage. It will stay good in the fridge for 3-4 days.
- Freeze: For a more long-term storage option, you can tightly seal the dish and store it in the freezer for up to 3 months.
- 2 pounds baby yukon 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
- Add halved potatoes to a large pot of water.
- Bring to a boil and cook for12 minutes or until fork-tender.
- Drain water, set potatoes aside.
- Add butter, mustard seeds, cumin seeds, turmeric, coriander, garam masala, cayenne, and salt, stirring well, over medium heat until spices have slightly darkened in color (but not burnt).
- Add in the garlic and ginger and stir well.
- Stir in cooked potatoes and thawed peas.
- Garnish with cilantro if desired.
Sooo good. Made exactly as written except 1/2 garam masala-1/2 curry powder I had this with Kerala fried chicken and your Raita. Also delicious. Thank you Sabrina!