bombay aloo

Vegan Bombay potatoes and Peas Recipe. Ready in 30 minutes. How to make Easy Potato Pea Curry. Add greens, use sweet potato for variation. Vegan Glutenfree Indian Recipe Serves 3 to 4

Vegan Bombay Potatoes and Peas

tsp oil

tsp cumin seeds

mustard seeds

onion

tomato

garlic

ginger

turmeric

tsp cayenne/ red chili powder (or to taste)

tsp coriander

tsp cumin

tsp homemade garam masala

potatoes (chopped small (1/2 inch))

water

peas (fresh

cilantro

Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.

Add onions, mix and cook until translucent. 5 to 6 minutes.

Meanwhile, blend the tomato, garlic and ginger into a coarse puree.

Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.

Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.

Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.

Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.

* If making this with boiled potatoes. Add cubed potatoes, salt, 1/4 cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.

Vegan Bombay Potatoes and Peas Recipe. Ready in 30 minutes. 
Recipe --- http://www.veganricha.com/2015/09/vegan-bombay-potatoes-and-peas.html

How to make Easy Potato Pea Curry. Add greens, use sweet potato for variation. Vegan Glutenfree Indian Recipe Serves 3 to 4

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Bombay Potatoes & Peas - VeganRicha.com

Bombay potatoes are Indian style spiced potatoes, cooked with plenty of spices, onions, tomatoes and curry leaves.

Bombay Potatoes Recipe (Bombay Aloo)

potatoes ((1.1 pounds, baby or

onions

tomatoes

green chilli ((chili peppers, Thai/ Indian

ginger (grated

garlic (grated

curry leaves

Kashmiri red chilli powder

Turmeric

Garam masala ((adjust to taste, ½

Cumin Powder ((adjust to taste))

Coriander powder ((adjust to taste))

Fennel powder

Salt

Mustard seeds ((leave out if you don’t have))

Cumin seeds ((optional))

Wash the potatoes well under running water. If you want to keep the skin on, brush the potatoes well and rinse else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes.

Add them to a pot with 3 cups water, 1 teaspoon salt and turmeric (optional).  Optionally you may add garam masala and little red chilli powder too to flavor up your aloo.

Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the onions, tomatoes, ginger, garlic and chili.

Boil Potatoes

Pour 2 tablespoons oil to a hot pan. When the oil is hot enough, add the potatoes and fry them until golden and crisp. Remove them to a plate.

Pour another tablespoon oil to the pan and add mustard and cumin seeds. When the seeds begin to splutter, stir in the curry leaves.

Add onions, salt and green chilies. Saute on a medium high heat until they turn golden.

Lower the heat. Add ginger garlic and saute for a minute. Stir in all the ground spices - red chili powder, turmeric, garam masala, cumin powder, coriander powder &amp; fennel powder.

Add the tomatoes and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.

Transfer the fried potatoes and pour half cup hot water. Mix well and bring the potatoes to the center of the pan. Taste test and adjust the salt. Cover them with the onion tomato masala. (Check the pictures)

Cover and cook on a low heat for 5 to 6 mins so the potatoes absorb the flavors. Make sure you don&#39;t overcook the potatoes as they can easily turn mushy.

Turn off the heat and garnish coriander leaves. Serve Bombay potatoes with rice, roti or chapati. You can also mash them slightly and fill your sandwiches and wraps.

How to make Bombay Potatoes

https://www.youtube.com/watch?v=_PPqE2bNwaA

Bombay potatoes are restaurant style spiced potatoes. Find the full written recipe here on our blog:
https://www.indianhealthyrecipes.com/bombay-potatoes/

Bombay Potatoes (Bombay Aloo)

These easy, tasty Bombay Potatoes are simply spiced with curry powder and pan-fried with tomatoes until they develop a delicious, golden-brown crust. They pack a wallop of flavor and they are a great side to any Indian dish, especially dal and rice.

Bombay Potatoes

coconut oil

shallots ((finely diced))

tsp ginger ((grated))

potatoes ((or red,

tomato puree tomatoes

cayenne

curry powder ((taste and use more if you wish))

cilantro ((optional, for garnish))

Heat the oil in the wok or skillet. Add mustard seeds and, when they sputter, add the shallots and saute for a couple of minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.

Add a dash of salt, mix in, then cover the skillet or wok with a tight lid. Let the potatoes cook over medium to low heat for 6-8 minutes or until they are about halfway cooked. Stir a few times during cooking to ensure they don&#039;t burn. This shouldn&#039;t happen if you keep the heat to the lower side.

Add the tomato puree to the skillet along with the cayenne and curry powder. Mix well. Place the lid back on the skillet and continue cooking on medium low heat for another 10 minutes, again stirring a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn&#039;t burn.

Once the potatoes are cooked, take the lid off and continue stir-frying, now over medium-high heat, for two minutes. Add salt to taste.

Turn off the heat and garnish with cilantro, if using. Serve hot.

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