Name: Indian Bombay Potatoes and Peas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
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

Jump to Recipe· 4.2 from 13 reviews

If you’re craving a vibrant, comforting dish that bursts with fragrant spices and fresh flavors, the Indian Bombay Potatoes and Peas Recipe is just the thing to brighten your dinner table. This classic Indian side balances tender baby Yukon Gold potatoes and sweet green peas, perfectly coated in a warm, aromatic blend of mustard seeds, cumin, turmeric, garam masala, and other spices that make every bite a celebration. It’s a simple yet indulgent dish that invites you to slow down, savor each mouthful, and share with loved ones.

Ingredients You’ll Need

A white bowl contains large, uneven chunks of cooked potatoes with brown skin still on, showing a rough texture and pale yellow inside. A white pot with a black rim is tilted above the bowl, with a woman's hand holding a wooden spatula near the edge. The scene is set on a dark, speckled countertop partially covered with a striped cloth and a white marbled surface visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the foundation of this dish’s magic. Each component plays a crucial role in building the deep flavors and inviting textures that define the Indian Bombay Potatoes and Peas Recipe. Simple, pantry-friendly spices combine with fresh produce to create a satisfying and colorful meal.

Baby Yukon Gold potatoes: Their creamy texture holds up well when boiled, offering a buttery flavor that complements the spices.
Unsalted butter or ghee: Adds richness and helps bloom the spices for their fullest aroma.
Yellow mustard seeds: Provide a subtle pungency and a bit of crunch when toasted.
Cumin seeds: Impart an earthy warmth that’s foundational in Indian cooking.
Ground turmeric: Delivers a golden hue and a mild, peppery bite.
Ground coriander: Offers a bright, lemony undertone balancing the dish.
Garam masala: A fragrant blend of spices adding depth and complexity.
Cayenne pepper: Brings a gentle heat that can be adjusted to taste.
Kosher salt: Essential for enhancing and balancing all the flavors.
Fresh garlic, minced: Adds pungency and a savory layer.
Fresh ginger, minced or paste: Gives a zingy freshness that brightens the palate.
Green peas: Their natural sweetness adds contrast and a pop of color.

How to Make Indian Bombay Potatoes and Peas Recipe

Step 1: Boil the Potatoes

Begin by halving the baby Yukon Gold potatoes and placing them in a large pot of water. Bring this to a boil, then cook for about 12 minutes until the potatoes are fork-tender but still hold their shape. This gentle boiling softens the potatoes perfectly, setting the stage for them to absorb the vibrant spice mixture later.

Step 2: Toast the Spices

While the potatoes drain, heat the butter or ghee over medium heat in a large skillet or pan. Add the yellow mustard seeds and cumin seeds first—listen for them to pop, releasing their toasted aroma. Stir in turmeric, ground coriander, garam masala, cayenne pepper, and kosher salt, cooking until the spices darken slightly. This awakens their flavors without burning, creating a fragrant base that will coat every piece of potato.

Step 3: Add Aromatics

Once the spices are ready, add the minced garlic and ginger. Sauté them briefly until you can smell their fresh, pungent notes mingling with the spices. This step elevates the dish, layering flavors that are essential in capturing that authentic Indian essence.

Step 4: Combine Potatoes and Peas

Gently fold in the cooked potatoes and thawed green peas into the delicious spiced butter mixture. Toss everything carefully so that each potato half is well-coated, and the peas heat through—this helps develop a harmonious blend of textures and flavors that make the Indian Bombay Potatoes and Peas Recipe truly memorable.

How to Serve Indian Bombay Potatoes and Peas Recipe

The image shows a white bowl filled with three layers: the bottom layer is bright green peas with a smooth texture, the middle layer consists of soft yellow potato chunks with a slight golden brown seasoning on the edges, and the top layer has small bits of crushed spices and chopped green herbs scattered across the potatoes. A silver fork is picking up a piece of potato from the bowl. In the background, other white bowls with food are slightly out of focus, placed on a white marbled surface with a beige striped cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t underestimate the power of fresh garnishes. A sprinkle of chopped cilantro adds a burst of green and a fresh, herbal contrast to the earthy spices. For an extra touch, some freshly squeezed lemon juice can brighten the dish right before serving.

Side Dishes

This recipe shines both as a hearty side and a vegetarian main. Pair with soft naan bread or basmati rice to soak up the spiced goodness. It also complements meat dishes beautifully, like grilled chicken or lamb, making it an extremely versatile option at any meal.

Creative Ways to Present

Looking to impress? Serve the Indian Bombay Potatoes and Peas Recipe in individual mini cast iron skillets or vibrant colorful bowls to highlight its appealing colors. Another idea is to layer it atop a bed of fresh greens and yogurt drizzle for a chilled and spiced twist, perfect for summer gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Bombay potatoes and peas keep well in an airtight container in the refrigerator for up to 3 days. Flavors actually deepen overnight, making for delicious next-day meals or snacks perfectly suited for busy days.

Freezing

This dish can be frozen, but since potatoes change texture after freezing, it’s best to freeze only if necessary. Pack the cooked and cooled potato and pea mixture into a freezer-safe container and consume within one month for best flavor and texture.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of water or butter if it starts to stick. Steaming the dish helps retain moisture, keeping the potatoes soft without drying out the peas or spices.

FAQs

Can I use other types of potatoes?

Absolutely! While baby Yukon Gold potatoes are ideal for their buttery texture and flavor, you can use red potatoes or fingerlings. Just ensure they’re firm and not waxy for the best results in holding the spices.

Is ghee necessary or can I use oil?

Ghee is traditional and adds a rich, nutty depth, but unsalted butter or a neutral oil like vegetable or canola oil works perfectly fine and still delivers great flavor.

Can I make this recipe vegan?

Yes, simply substitute butter or ghee with coconut oil or any other plant-based oil. The spices will maintain the authentic taste, making it a delicious vegan dish.

How spicy is this dish?

The cayenne pepper adds a mild to moderate heat that you can easily adjust. For a milder version, reduce the cayenne; for some extra kick, add a pinch more.

What can I serve this with to make a full meal?

Consider pairing the Indian Bombay Potatoes and Peas Recipe with dal (lentil curry), raita (yogurt sauce), and some fresh chapati or basmati rice for a complete and satisfying Indian feast at home.

Final Thoughts

The Indian Bombay Potatoes and Peas Recipe is such a fantastic dish to add to your cooking repertoire—it’s comforting, bursting with flavor, and easy to prepare. Whether you’re sharing it with family or bringing it to a potluck, it’s bound to be a crowd-pleaser. Give this recipe a try and let those vibrant spices bring warmth and joy to your kitchen!