Name: Vegan Bombay Potatoes and Peas
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Cuisine: indian
Ingredients: 2 tsp oil; 0.5 tsp cumin seeds; 1 tsp mustard seeds; 1 null red onion chopped (small); 1 null tomato (large); 7 cloves garlic; 1 inch ginger chopped; 0.5 tsp turmeric; 0.5 tsp red chili powder (or to taste); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp homemade garam masala; 3 null medium potatoes (chopped small (0.5 inch)); 0.75 tsp salt (or more); 1 cup water; 1 cup peas (fresh or thawed if frozen); 0.25 cup chopped cilantro; null null lemon juice ((optional))

Instructions

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1

Heat the oil (2 tsp) in a large skillet over medium heat. When hot, add cumin seeds (0.5 tsp) and mustard seeds (1 tsp). Cook until the cumin seeds change color.
2

Add red onion chopped (1 small), mix and cook until translucent for [5-6 minutes].
3

Meanwhile, blend the tomato (1 large), of garlic (7 cloves) and ginger chopped (1 inch) into a coarse puree.
4

Add the tomato puree, turmeric (0.5 tsp), red chili powder (0.5 tsp), ground coriander (1 tsp), ground cumin (0.5 tsp), and homemade garam masala (0.5 tsp) to the pan. Cook until the puree thickens and garlic smells roasted for [5-6 minutes].
5

Add the potatoes (3 medium), salt (0.75 tsp) and water (1 cup). Cover and cook for [10-11 minutes].
6

Add the peas (1 cup), taste and adjust [salt] and spice. Reduce heat to medium-low. Simmer for another [10-12 minutes] or until the [potatoes] are cooked. Add [water] if needed for more curry.
7

Mix in the chopped cilantro (0.25 cup). Add some [lemon juice] if needed. Taste and adjust [salt] and spice. Serve hot.
8

If using boiled potatoes: At step 5, add the [cubed potatoes], salt (0.75 tsp), water (0.25 cup) and peas (1 cup). Cover and cook for minutes (5). Stir in the chopped cilantro (0.25 cup) and serve.