Ingredients
4 teaspoons oil (neutral-tasting oil is best)
½ teaspoon cumin seeds
1 teaspoon black mustard seeds (yellow is also fine)
1 small white onion, sliced
1 can of tomato paste (or diced tomatoes)
7 cloves garlic, peeled and sliced thin
1 inch fresh ginger, peeled and grated
½ teaspoon ground turmeric
¼ teaspoon cayenne
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
5 medium gold potatoes, diced into large cubes
1 teaspoon salt
1 cup water
1 cup frozen peas
¼ cup fresh chopped cilantro (can also use dried) (optional)
Fresh lemon juice from 1/2 lemon (optional)
Plain vegan yogurt (optional)
Directions
Preheat the oven to 400 degrees F. Dice the potatoes. Toss with oil and salt. And spread out on baking sheet. Bake for 15 minutes. Stir. Bake for another 15 minutes (or until they're soft enough to easily pierce with a fork).
Heat the oil in a large skillet over medium-high heat. Add sliced onion. Cook for about 10 minutes, stirring occasionally, until the edges just start to brown.
Add the cumin seeds and mustard seeds. Cook for a few more minutes, until the spices become fragrant.
Add the garlic and ginger. Stir and cook for a few more minutes.
Once everything is looking toasty, you're ready to add the tomato and remaining spices (turmeric, cayenne, coriander, ground cumin, and garam masala). Cook, stirring occasionally, until the mixture thickens (about 5 minutes).
Add the potatoes, peas, salt, and water. Reduce to medium-low. Simmer for another 5-10 minutes. Make sure the potatoes are cooked to your liking.
Remove from heat and stir in optional cilantro and/or lemon juice.
Serve topped with vegan yogurt and/or more cilantro.
Adapted From
https://veganhuggs.com/bombay-potatoes-peas/
https://veganhuggs.com/bombay-potatoes-peas/