Indian Bombay Potatoes Peas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 g baby Yukon Gold potatoes, halved
02 -
450 g green peas, thawed
→ Spices and Aromatics
03 -
4 tablespoons unsalted butter or ghee
04 -
2 teaspoons yellow mustard seeds
05 -
2 teaspoons cumin seeds
06 -
2 teaspoons ground turmeric
07 -
1 tablespoon ground coriander
08 -
1 tablespoon garam masala
09 -
0.5 teaspoon cayenne pepper
10 -
2 teaspoons kosher salt
11 -
4 cloves garlic, minced
12 -
1 tablespoon ginger, minced or paste
# Instructions:
01 -
Place halved baby Yukon Gold potatoes into a large pot filled with water.
02 -
Bring water to a boil and cook the potatoes for 12 minutes or until fork-tender. Drain well and set potatoes aside.
03 -
In a large sauté pan over medium heat, melt unsalted butter or ghee. Add yellow mustard seeds, cumin seeds, ground turmeric, ground coriander, garam masala, cayenne pepper, and kosher salt. Stir gently until the spices deepen in color and become aromatic, ensuring they do not burn.
04 -
Incorporate minced garlic and ginger, stirring thoroughly to release their fragrance.
05 -
Add the drained, cooked potatoes to the pan along with thawed green peas. Stir gently to evenly coat with the spice mixture.
06 -
Remove from heat. Optionally, garnish with freshly chopped cilantro before serving.
# Notes:
01 -
For maximum flavor, allow the spices to bloom in butter or ghee before adding the vegetables, taking care not to scorch them.