Indian Bombay Potatoes and Peas

4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Indian Bombay Potatoes and Peas is a comforting, one-pot dish with flavorful spices. It’s the perfect sharing dish. Try making it at home!

Bombay Potatoes and Peas, or Bombay Aloo Matar, is a classic dish from India that’s easy to make with simple, hearty ingredients. The amazing potato curry makes the perfect comfort food Side Dish to classic Indian main dishes or you can serve it with a side of Roti for a quick vegetarian meal. Check out my entire Indian Recipes collection for more favorite Indian dishes like Vegetable Korma, Butter Chicken, or Chicken Tikka Masala.

Sabrina’s Indian Bombay Potatoes and Peas Recipe

If you enjoy the robust flavors of Indian food but want an everyday recipe without any complicated steps, this curry potato dish is for you! It tastes so delicious you’d think that you spent all day on it, but it’s ready in under 30 minutes! It’s basically a simple boiled potatoes and peas that gets a quick punch of unbelievable flavor from classic Indian spices.

By adding the right spices you can get amazing depths of flavor that tastes like you ordered Indian takeout. My Indian Bombay Potatoes and Peas recipe uses fresh ginger, mustard seeds, cumin, turmeric, coriander, garam masala, cayenne pepper, and garlic. The basic spices are all common ingredients in Indian cuisine and make rich, spicy potatoes, with comforting warm yet slightly sweet flavors.

Chef’s Note: Garam Masala

Garam Masala is a special and complex blend of intense spices. I’d highly recommend getting a small jar from your local grocery store. If you’re feeling adventurous, you can try making your own with a mix of equal parts ground cumin, ground coriander, ground cardamom, ground cloves, and ground black pepper (1 teaspoon of each). You can also add ground mace, fennel, or bay leaf to taste. While it won’t taste exactly like authentic garam masala, it works in a pinch and might just be your own personal favorite spice blend!

Ingredients

  • 2 pounds Baby Yukon Gold 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.
  • 4 tablespoons Unsalted Butter or Ghee: Ghee is preferred for its authentic taste, but is easily substituted with butter. Substitute with equal parts coconut oil to make it vegan.
  • 2 teaspoons Yellow Mustard Seeds: These are a staple in curry bases and provide a slight tang and crunch. Substitute mustard powder if needed. If using mustard powder instead of yellow mustard seeds, use 1 teaspoon of mustard powder.
  • 2 teaspoons Cumin Seeds: The warm earthiness from cumin seeds is found all over India. 1 teaspoon of ground cumin can be used instead for a bit less intense flavor.
  • 2 teaspoons Ground Turmeric: Turmeric adds an incredibly vibrant yellow color. It is a bitter spice that adds a fresh earthy flavor when cooked.
  • 1 tablespoon Ground Coriander: Coriander has a lemony flavor you can’t skip out on. It is a great herby spice to balance out warmer spices.
  • 1 tablespoon Garam Masala: Garam Masala is a traditional Indian spice blend of warm and sweet fragrant spices like nutmeg, cloves, cumin, mace, cardamon, and bay leaf. It varies depending on brands, so check the ingredients and grab a ground spice blend you like best.
  • ½ teaspoon Cayenne Pepper: Cayenne pepper is spicy so only use a little bit. If you don’t like spicy food, reduce to an ⅛ teaspoon or leave it out entirely.
  • 2 teaspoons Kosher Salt: Table salt can be used if you don’t have the flaky kosher kind, but only use 1 teaspoon. You can always add more later if needed.
  • 4 cloves Garlic: Fresh garlic is needed for an authentic taste and adds a pungent, aromatic depth. Garlic powder can be used instead if needed. Substitute the fresh with ½ teaspoon of garlic powder.
  • 1 tablespoon Ginger: The spicy sweetness of ginger pairs with garlic and brightens the dish. Plus, freshly minced is more aromatic and fun to smell while cooking. A premade paste is easy and works great for flavor too.
  • 16 ounces Green Peas: 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. Fresh peas can be used if available, but they should be blanched first.

How To Make

Time needed: 30 minutes

  1. Prepare Potatoes

    Cut the potatoes in half with a sharp knife and add them to a pot of water on the stove top. Bring to a boil and cook for about 12 minutes until tender. Drain the water through a colander and set the potatoes aside.

  2. Cook Spices

    Melt the ghee or butter in a skillet on medium heat and add the mustard seeds, cumin seeds, turmeric, coriander, garam masala, cayenne, and salt to the melted butter. Stir with a wooden spoon and let it cook until darkened and fragrant – about 5 minutes.

  3. Add Aromatics

    Add in the garlic and ginger and continue to cook and stir until they are fragrant – about 3 minutes. Indian Bombay Potatoes and Peas cooking spices and garlic in butter in pan.

  4. Combine Ingredients

    Now add the potatoes and peas to the pan and stir well to coat everything nicely. Cook for a couple of more minutes until everything is evenly heated. Indian Bombay Potatoes and Peas boiled potato chunks poured into pan.

  5. Garnish and Serve

    Garnish with fresh cilantro and serve hot and ready. Enjoy! Indian Bombay Potatoes and Peas plated, top down view of plate, napkin gathering around the bottom of the plate.

Recipe Card

Indian Bombay Potatoes and Peas

Indian Bombay Potatoes and Peas is a comforting, one-pot dish with flavorful spices. It's the perfect sharing dish. Try making it at home!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Indian
Author Sabrina Snyder

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

  • Add halved potatoes to a large pot of water.
  • Bring to a boil and cook for 12 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.

Nutrition

Calories: 395kcal | Carbohydrates: 60g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1189mg | Potassium: 1336mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1369IU | Vitamin C: 95mg | Calcium: 87mg | Iron: 5mg

Can This Be Made in Advance?

Yes, you can make this ahead. Prepare as directed and store in an airtight container in the fridge for up to 3 days. Reheat on the stove top or in the microwave when ready to serve.

Nutritional Facts

Nutrition Facts
Indian Bombay Potatoes and Peas
Amount Per Serving
Calories 395 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 30mg10%
Sodium 1189mg52%
Potassium 1336mg38%
Carbohydrates 60g20%
Fiber 12g50%
Sugar 8g9%
Protein 12g24%
Vitamin A 1369IU27%
Vitamin C 95mg115%
Calcium 87mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

How to Serve Indian Bombay Aloo

Traditionally Indian cuisine is served family style with a main curry along with sides like Bombay Potatoes and Peas and basmati rice. You also want to have Naan Bread or fresh roti, which is like an Indian tortilla, to soak up the delicious curry sauces and seasonings. My Lamb Curry or Chicken Korma would taste amazing with these potatoes. Oh, and since this is a spicier dish, serve it with some cool Indian Raita, which is a creamy cucumber sauce perfect for balancing out the heat.

How to Store

  • Store: You can leave Indian Bombay Potatoes and Peas at room temperature for up to 2 hours. 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.
  • Reheating Tips: You can reheat on the stove top in a pan on medium heat. Add a tablespoon of water to make sure it doesn’t dry out. You can also microwave it on high for 2-3 minutes and string halfway through.
  • Freeze: For a more long-term storage option, you can tightly seal the dish in an airtight container and store it in the freezer for up to 3 months.

Frequent Questions

Can I use regular potatoes instead of baby Yukon Gold potatoes?

Sure! Just cut them down to baby-sized potatoes so they cook thoroughly.

Can I use frozen peas directly?

Yes, you can add frozen peas directly to the dish. Just make sure to cook them a bit longer until they are fully heated through as nobody likes cold peas in a hot dish!

Is Bombay Aloo vegan?

This recipe uses cow butter or ghee making it vegetarian. However, you can easily make it vegan by simply substituting the ghee with equal parts coconut oil and cooking as directed! Did you know that in India to ask for something to be vegan you ask for it to be pure veg? Interesting, huh?

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Variations

  • Tomato Bombay Potatoes: For additional flavor, try making the dish with a spicy tomato sauce. Stir together one freshly diced tomato and 2 tablespoons of 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 peppers, 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 refreshing finish.

More Flavorful Vegetarian Indian Recipes

Indian Bombay Potatoes and Peas collage of plated dish, recipe name in blue  banner across center.

Photos used in a previous version of this post.

Indian Bombay Potatoes and Peas Collage
Indian Bombay Potatoes and Peas in serving bowl with fork
Indian Bombay Potatoes and Peas in serving bowl
Indian Bombay Potatoes and Peas butter and spices in sauce pan
Indian Bombay Potatoes and Peas chopped potatoes in dish
Indian Bombay Potatoes and Peas in serving bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Fantastic recipe! I used Miyokos plant based butter instead of ghee bc I don’t eat dairy, but followed the recipe exactly as written otherwise. Made this with cauliflower tikka masala for a holiday feast and we loved it so much I knew I had to bookmark it! Here I am making it again!! Thank you so much!

  2. Easy and tasty Indian dish. I steamed my diced potatoes to make it even easier, then added them to the pan with the spices. Thanks for posting.

  3. 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!