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These Bombay potatoes and peas are everything I crave in comfort food – creamy potatoes, vibrant spices, and garden-fresh peas coming together in a single pan. This recipe packs all the bright flavors of classic Indian cooking but comes together with mostly pantry ingredients and a few fresh basics. It is my go-to side for curries or just when I need something hearty and warming with a little kick.
I first made these potatoes to use up extra boiled spuds and could not believe how quickly it disappeared from the table. The bold aroma of toasted spices and buttery potatoes makes this one of those dishes people remember.
Ingredients
- Baby Yukon Gold potatoes: Tender and creamy with thin skins for ease of preparation; choose firm potatoes without green spots
- Unsalted butter or ghee: Brings richness and a slightly nutty flavor; for a vegan version, use oil or vegan butter
- Yellow mustard seeds: Create a subtle pop and earthiness; look for whole seeds, not ground
- Cumin seeds: Offer warm earthy notes and authentic aroma; whole seeds are essential for texture
- Ground turmeric: Vibrant color and anti-inflammatory benefits; opt for a fresh batch for best color
- Ground coriander: Adds citrusy depth; sniff for freshness before adding
- Garam masala: Delivers signature warmth and a complex spice blend; buy from a reputable brand for real depth
- Cayenne pepper: Gives gentle heat and brightness; use fresh cayenne for best flavor
- Kosher salt: For enhancing every other flavor; choose pure salt with no additives for true taste
- Garlic: Minced for zest and aroma; select plump fresh cloves
- Ginger: Minced or paste for zippy brightness; always pick firm knobs or a high-quality paste
- Green peas: Sweet balance to all the spice; look for frozen peas that are bright green and thaw fully before using
Step-by-Step Instructions
- Prep the Potatoes:
- Add your halved baby Yukon Gold potatoes to a large pot and cover with water. Bring the pot to a strong boil and cook the potatoes until they are fork-tender, which normally takes about 12 minutes. Drain the potatoes thoroughly and set aside so they do not continue to cook.
- Toast the Spices:
- In a roomy skillet, melt your butter or ghee on medium heat. Toss in the mustard seeds and cumin seeds first. Let them sizzle and pop for a minute or so, then sprinkle in the turmeric, ground coriander, garam masala, cayenne, and kosher salt. Stir the mixture constantly for a couple of minutes until the spices become a bit darker, but make sure nothing burns. This step creates the backbone of your dish.
- Build the Aromatics:
- Add your minced garlic and ginger straight into the hot spices. Stir very well so the garlic and ginger coat in the buttery spices. Let them cook for just a minute until the aroma fills your kitchen and the texture softens.
- Combine Potatoes and Peas:
- Add the boiled potatoes back to the pan. Gently stir to coat them in the golden spice mix so every piece gets covered. Add the thawed peas and stir again so they warm through without overcooking. Let everything sizzle together for another two to three minutes to develop flavor and ensure all the ingredients are hot for serving.
- Garnish and Serve:
- If you like, sprinkle chopped fresh cilantro over the top for a bit of color and freshness right before serving.
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The bright yellow color always brightens up a meal and instantly transports me back to holiday feasts with my family gathered around the table. In our household, potatoes are always a symbol of togetherness so every time I make this recipe, I think of the laughter and stories we share scooping up these golden bites.
Storage Tips
Bombay potatoes and peas keep very well in the fridge for up to four days in an airtight container. To reheat, simply use a nonstick pan over gentle heat to restore texture and avoid sogginess. If making ahead for a party, try reserving the cilantro and adding it only before serving so it stays bright green.
Ingredient Substitutions
If you do not have Yukon Gold potatoes, any waxy potato like red potatoes or even small white potatoes will do, though I suggest not using starchy Russet potatoes since they fall apart more easily. If you want less heat, skip the cayenne and add extra coriander for mild warmth. For a dairy-free version, olive oil or coconut oil works just fine, though I find ghee brings a classic buttery taste you cannot quite replace.
Serving Suggestions
Serve this dish alongside your favorite dal or a saucy curry for a classic Indian meal, or spoon it next to grilled meats for a fusion-style supper. It also makes a fantastic filling for vegetarian wraps or even as a brunch potato option topped with a fried egg. For a special touch, I sometimes squeeze a little fresh lemon juice over the top for extra zing.
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This dish is a comforting, vibrant side that warms the heart and satisfies all cravings.
Frequently Asked Questions
- → What type of potatoes work best?
Baby Yukon Gold potatoes are ideal for their creamy texture, but fingerling or red potatoes also work well when halved.
- → Is ghee necessary or can I use regular butter?
Ghee adds authentic flavor and a higher smoke point, but unsalted butter is a suitable substitute if preferred.
- → How spicy is this dish?
The heat comes mainly from cayenne pepper; adjust the amount to suit your spice tolerance.
- → Can I use frozen peas?
Yes, thawed frozen peas maintain their color and sweetness and are convenient for this preparation.
- → What is the best way to garnish?
Fresh cilantro enhances the aroma and color, but you may also add a squeeze of lemon for brightness.