Description
Indian Bombay Potatoes and Peas is a comforting and flavorful one-pot dish featuring tender baby Yukon Gold potatoes cooked with aromatic Indian spices and sweet green peas. This vibrant and hearty vegetarian dish is perfect for sharing and makes a delicious dinner option that combines simple ingredients with bold flavors.
Ingredients
Potatoes
- 2 pounds baby Yukon Gold potatoes, halved
Spices and Flavorings
- 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
Vegetables
- 16 ounces green peas, thawed
Instructions
- Boil Potatoes: Add the halved baby Yukon Gold potatoes to a large pot of water. Bring the water to a boil and cook the potatoes for about 12 minutes or until they are fork-tender. Drain the water and set the potatoes aside to use in the next steps.
- Cook Spices: In the same or a large skillet over medium heat, add the unsalted butter or ghee. Once melted, add the yellow mustard seeds, cumin seeds, ground turmeric, ground coriander, garam masala, cayenne pepper, and kosher salt. Stir the spices well and cook until they slightly darken in color but avoid burning them, allowing the spices to release their aromas.
- Add Aromatics: Stir in the minced garlic and ginger with the spice mixture, cooking briefly to combine and enhance the fragrance.
- Combine Potatoes and Peas: Add the cooked potatoes and thawed green peas into the spiced butter mixture. Stir gently to coat everything evenly with the aromatic spices and butter.
- Garnish and Serve: Optionally garnish the dish with fresh cilantro leaves for added color and flavor. Serve hot as a comforting side or main dish.
Notes
- You can substitute unsalted butter with ghee for a more authentic Indian flavor.
- Adjust cayenne pepper to your desired level of spiciness.
- Use fresh peas if available, but frozen thawed peas work perfectly.
- Serve with Indian breads like naan or chapati or alongside rice for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
