Vegan Bombay Potatoes and Peas

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro
  • 1 tsp Coriander, ground
  • 7 cloves Garlic
  • 1 inch Ginger
  • 1 cup Peas
  • 3 Potatoes, chopped small (1/2 inch, medium
  • 1 Red onion, small
  • 1 Tomato, large

• Baking & Spices

  • 1/2 tsp Cayenne/ red chili powder
  • 1/2 tsp Garam masala or buy garam masala, homemade
  • 1 tsp Mustard seeds
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1/2 tsp Cumin seeds

• Liquids

  • 1 cups Water

Found on veganricha.com

Description

Ingredients

• 2 tsp oil
• ½ tsp cumin seeds
• 1 tsp mustard seeds
• 1 small red onion chopped
• 1 large tomato
• 7 cloves of garlic
• 1 inch ginger chopped
• ½ tsp turmeric
• ½ tsp cayenne/ red chili powder or to taste
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp or more homemade garam masala or buy garam masala
• 3 medium potatoes, chopped small (1/2 inch)
• ¾ tsp or more salt
• 1+ cups water
• 1 cup peas, fresh or thawed if frozen
• ¼ cup chopped cilantro

Directions

• 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, ¼ cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.