Bombay Potatoes and Peas, adapted from the cookbook Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor, is a fragrant, warmly spiced dish. It works wonderfully as a side, or served over rice or with chickpeas for a satisfying main. The potatoes are tender and infused with Indian spices, while peas add bright color and a pop of sweetness.
Richa Hingle, the author behind Vegan Richa, has produced a second cookbook full of bold, plant-based recipes. This Bombay Potatoes and Peas recipe demonstrates her talent for making approachable Indian-inspired dishes that are full of flavor yet easy to prepare. The recipe below is shared with permission and adapts perfectly to home kitchens.
Meet Richa Hingle
Richa Hingle is a widely known plant-based recipe developer who specializes in Indian flavors and globally inspired comfort food. Her first cookbook introduced many home cooks to approachable vegan Indian dishes. Her follow-up collection expands into sauces, bowls, and everyday favorites that emphasize pantry-friendly ingredients and clear instructions.
Her recipes are reliable and adaptable, making them great for cooks who want bold flavor without overly complicated techniques. The Bombay Potatoes and Peas recipe is a straightforward example of her approach: vibrant spices, simple aromatics, and flexible serving options.
A look inside the cookbook
Vegan Richa’s Everyday Kitchen is organized into chapters that focus on sauces and flavor themes. Chapters include Peanut Butter & Coconut, Sweet & Sour, Masala & Saag, Buffalo & Firecracker, Burgers & More, Bowls & Hands, Deep-Dishes, Breakfast for Lunch, On a Sweet Note, Everyday Basics, and My Everyday Kitchen. The book also provides practical guidance on pantry staples, equipment, and methods for cooking legumes and grains.
The cookbook balances creative recipes with useful basics: sauces, spice blends, gluten-free doughs, and tips that help cooks tailor dishes to dietary needs. Many recipes are clearly labeled for time, allergen information, and dietary preferences, making it simple to find suitable options.
Potatoes are universally loved, and this recipe delivers on both comfort and spice. The dish pairs well with rice, flatbreads, or as a component in bowls with lentils, chickpeas, or tofu. Fresh lemon juice and chopped cilantro brighten the finished dish and make it especially delicious.
More vegan Indian recipes
- Vegan Palak Tofu
- Instant Pot Layered Indian Dinner
- Indian-Spiced Spinach Rice and Chickpeas
- Masala Lentils
I hope you enjoy this recipe as much as we do. If you try it, please come back and share a rating and a few words about how it turned out. For more family-friendly meatless recipes, consider exploring other plant-based cookbooks and trusted recipe collections.
Bombay Potatoes and Peas
Ingredients
- 2 teaspoons organic safflower or other neutral oil
- ½ teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 small red onion, finely chopped
- 1 large tomato, coarsely chopped
- 7 cloves garlic
- 1-inch (3cm) knob fresh ginger, peeled and coarsely chopped
- ½ teaspoon ground turmeric
- ¼ to ½ teaspoon cayenne (to taste)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala (or more to taste)
- 3 medium Yukon gold potatoes, cut into ½-inch (1cm) pieces
- 1 teaspoon salt (or more to taste)
- 1 cup (240 ml) water, or more as needed
- 1 cup (160 g) fresh or thawed frozen peas
- ¼ cup (10 g) 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 and cook until the cumin seeds darken slightly, about 1 to 2 minutes. Add the chopped onion and cook until translucent, about 5 to 6 minutes.
- While the onion cooks, blend the tomato, garlic, and ginger into a coarse puree. Add this puree to the skillet along with turmeric, cayenne, ground coriander, ground cumin, and garam masala. Cook, stirring occasionally, until the puree thickens and the garlic becomes fragrant, about 5 to 6 minutes.
- Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. Stir in the peas, taste and adjust seasoning. Lower the heat to medium-low and simmer another 10 to 12 minutes, or until the potatoes reach your desired tenderness. Add more water if the mixture starts to stick or if you prefer a looser curry. Stir in cilantro and finish with lemon juice if using.
Nutrition
| Carbohydrates: 30 g
| Protein: 5 g
| Fat: 3 g
| Fiber: 4 g
Nutrition values are estimates calculated with online tools. Use your own data if precise nutrition information is required.
Tried this recipe? Share your results
If you make this dish, tag the author or the recipe source on social media to let others know how it turned out.