Warm and comforting, this one-pot Indian-style dish features tender baby Yukon Gold potatoes and peas coated in a fragrant blend of spices. It’s hearty, flavorful, and perfect for sharing as a side or main.
Why You’ll Love This Recipe
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Simple yet flavorful: A medley of aromatic spices brings big taste with minimal effort.
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Quick and comforting: Ready in just 25 minutes—ideal for busy weeknights or casual gatherings.
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One-pot goodness: Minimal cleanup and maximum flavor absorption.
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Customizable spice: Easily adjust Cayenne or garam masala to suit your palate.
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Vegetarian-friendly: Add chickpeas or tofu for extra texture and protein if desired.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 lb baby Yukon Gold potatoes, halved
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4 tbsp unsalted butter or ghee
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2 tsp yellow mustard seeds
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2 tsp cumin seeds
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2 tsp ground turmeric
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1 tbsp ground coriander
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1 tbsp garam masala
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½ tsp cayenne pepper (adjust to taste)
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2 tsp kosher salt
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4 cloves garlic, minced
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1 tbsp ginger, minced or paste
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16 oz (approx. 2 cups) green peas, thawed
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Optional garnish: fresh cilantro
Directions
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Place halved potatoes in a large pot with water. Bring to a boil, cook for about 12 minutes until fork-tender. Drain and set aside.
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Return the pot to medium heat. Add butter (or ghee), mustard seeds, and cumin seeds. Let the seeds sputter briefly.
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Stir in turmeric, coriander, garam masala, cayenne, and salt. Cook until the spices deepen in color—watch carefully to avoid burning.
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Add garlic and ginger, stir for a minute until fragrant.
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Add the cooked potatoes and thawed peas. Gently stir until the potatoes are well-coated in the spiced butter.
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Remove from heat. Garnish with cilantro if desired, and serve hot.
Servings and timing
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Yield: 4 servings
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
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Protein boost: Stir in cooked chickpeas or crumbled paneer.
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Add veggies: Toss in cauliflower florets or diced carrots for more veggie variety.
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Spice it up: Increase cayenne or add a sprinkle of red chili flakes.
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Use a lighter fat: Substitute butter with coconut oil or a neutral oil like canola.
Storage / reheating
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Store: Refrigerate in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet or microwave, refreshing flavors with a squeeze of lemon or a sprinkle of extra garam masala.
FAQs
1. Can I use frozen peas instead of fresh?
Yes—just add them directly from frozen; they’ll heat up during cooking without affecting the outcome.
2. What’s the difference between butter and ghee here?
Ghee adds richer, nuttier flavor, while butter provides a familiar, mellow creaminess.
3. Is this gluten-free?
Yes—all ingredients are naturally gluten-free.
4. Can I make this vegan?
Yes—use a plant-based butter or oil substitute in place of dairy.
5. How do I adjust spice levels?
Reduce or omit cayenne for mild flavors, or increase paprika or garam masala for deeper heat.
6. Can I make this in advance?
Yes—flavors often deepen overnight. Reheat before serving and add a splash of water if needed.
7. Best texture preservation?
Use gold potatoes—they hold their shape well, offering creamy interiors with soft skins.
8. What can I serve this with?
This dish pairs beautifully with naan, steamed rice, or a cooling cucumber raita.
9. Can I blend the spices for a dry version?
You may—just cook everything long enough to let the potatoes dry out lightly for a drier texture.
10. How do I know when potatoes are fork-tender?
Pierce with a fork—if it goes in smoothly with little resistance, they’re ready.
Conclusion
This Indian Bombay Potatoes and Peas recipe is your shortcut to cozy, flavorful meals. With simple ingredients, bold spice, and one-pot convenience, it’s a go-to dish for weeknights, buffets, or casual dinners. Want ideas to jazz it up further? Just ask—happy to add flavor suggestions!
Print
Indian Bombay Potatoes and Peas
- Total Time: 25 minutes
- Yield: 4 servings
Description
Warm, comforting, and boldly spiced, this one-pot Indian-inspired dish features baby Yukon Gold potatoes and tender green peas tossed in a buttery, fragrant blend of turmeric, garam masala, and cumin. It’s quick to make and perfect for weeknight dinners or as a flavorful side for larger meals.
Ingredients
2 lb 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
½ teaspoon cayenne pepper (adjust to taste)
2 teaspoons kosher salt
4 garlic cloves, minced
1 tablespoon fresh ginger, minced or paste
16 oz (about 2 cups) green peas, thawed
Optional: Fresh chopped cilantro for garnish
Instructions
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Boil the potatoes: Place halved potatoes in a large pot of water. Bring to a boil and cook for about 12 minutes, or until fork-tender. Drain and set aside.
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Toast the spices: Return the pot to medium heat and add the butter or ghee. Once melted, stir in the mustard seeds and cumin seeds. Let them sizzle and pop for 30 seconds.
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Build the flavor: Add turmeric, coriander, garam masala, cayenne, and salt. Stir until the spices are fragrant and deepen in color—about 30 seconds.
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Add aromatics: Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
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Toss in veggies: Add the cooked potatoes and thawed peas. Gently stir to coat everything evenly in the spiced butter.
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Finish and serve: Remove from heat. Garnish with fresh cilantro if desired and serve hot.
Notes
- For more protein, stir in cooked chickpeas or cubes of paneer or tofu.
- Add extra veggies like cauliflower, spinach, or carrots.
- Use coconut oil or avocado oil instead of butter/ghee for a vegan option.
- Spice it up with chili flakes or more cayenne if you like it hot.
- Refresh leftovers with a squeeze of lemon juice and a sprinkle of garam masala.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
