A flavorful vegan dish combining tender potatoes and vibrant peas, infused with traditional Indian spices for a delightful taste of Bombay cuisine.
Ingredients: 500g potatoes, diced. 1 cup frozen peas. 1 onion, finely chopped. 2 tomatoes, chopped. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 tsp cumin seeds. 1 tsp turmeric powder. 1 tsp garam masala. 1 tsp coriander powder. 1/2 tsp chili powder. Salt to taste. 2 tbsp oil. Fresh coriander leaves for garnish.
Instructions: Set a pan on medium heat and add oil. Put in the cumin seeds and let them pop. Cut up some onions, garlic, and ginger and add them. Cook the onions until they turn golden brown. Put in the diced potatoes and cook them until they get soft. Turmeric powder, coriander powder, chili powder, garam masala, and salt should all be mixed in. Mix well. Cover and cook for 10 to 15 minutes, stirring every now and then, until the potatoes are soft. After you add the frozen peas, cook for 5 more minutes or until the peas are warm all the way through. Add fresh coriander leaves on top, and serve hot. Have fun with your vegan Bombay potatoes and peas!
Prep Time: 15 minutes
Cook Time: 25 minutes
Tomas Abelovsky
