Bombay potatoes is a spiced potato dish made with whole spices. It can include curry leaves, different spices, peanuts, and so on. This version uses mustard seeds, cumin seeds, and peas to add some color and protein. Add some other vegetables or cooked chickpeas to make it a meal. This recipe also works well with sweet potatoes.
Course
Main Course
Cuisine
Indian
Servings4servings
Ingredients
2teaspoonsorganic safflower or other neutral oil
1/2teaspooncumin seeds
1teaspoonmustard seeds
1small red onion, finely chopped
1large tomato, coarsely chopped
7clovesgarlic
11-inch [3cm] knob fresh ginger, peeled and coarsely chopped
1/2teaspoonground turmeric
1/4 to 1/2teaspooncayenne
1teaspoonground coriander
1/2teaspoonground cumin
1/2teaspoonGaram Masala, or more to taste
3medium Yukon gold potatoes, cut into 1/2-inch [1cm] pieces
1teaspoonsalt, or more to taste
1cup240ml water, or more as needed
1cup160g fresh or thawed frozen peas
1/4cup10g finely chopped cilantro
Fresh lemon juice, to taste (optional)
Instructions
Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes. Add the onion and cook until it is translucent, 5 to 6 minutes.
Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree. Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. Add the peas. Taste and adjust the seasonings. Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference. Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).