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Published: . Last Updated: by: Ginny McMeans
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Bombay Potatoes and Peas Recipe is an extremely versatile recipe. It's a great spiced side dish and also can be served over rice. You can even use it as a filling for flatbread or tacos.
Her newest book has lots of colorfulphotos to drool overand therecipes will keep you coming back for more.
Everyday recipes are at your fingertips and, believe me, you'll be flipping through the pages on a regular basis.
There are 11 chapters and each is packed full of wonderful recipes:
Peanut Butter & Coconut Sweet & Sour Masala & Saag Buffalo & Firecracker Burgers & More Bowls & Hands Deep-Dishes Breakfast for Lunch On a Sweet Note Everyday Basics My Everyday Kitchen
Below is a photo that Richa took of this comforting dish. It's served in a bowl that I think would make a perfect lunch.
I have been admiring Richa's recipes since the very beginning of my vegan days. Every one I have tried has been worth remaking and this recipe is no exception.
In fact,this Bombay Potatoes and Peas Recipe is one of my favorites!
Check it out! Scroll on down this page and look at the list of spices and seasonings. The outcome is fantastic!
Table of Contents
Here Are A few More Recipes from the Cookbook
One-Pot Peanut Butter Noodles Green Curry Fried Rice Crispy Kung Pao Cauliflower Chickpea Jackfruit Burgers Alfredo Spinach Pizza Tiramisu Fudge Bars
If you don't own Richa's other cookbook yet or haven't been to her website you have got to check her out. I am always hopping over to her blog to see what'snew.
11-inch [3cm]knob fresh ginger- peeled and coarsely chopped
½teaspoonground turmeric
¼teaspooncayenne- you can use up to ½ teaspoon
1teaspoonground coriander
½teaspoonground cumin
½teaspoonGaram Masala- or more to taste
3mediumYukon gold potatoes- cut into ½-inch [1cm] pieces
1teaspoonsalt- or more to taste
1cupwater- or more as needed
1cup peas- fresh or thawed frozen peas
¼cupcilantro- finely chopped
lemon juice- fresh to taste (optional)
Instructions
Heat the oil in a large skillet over medium heat.
Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes.
Add the onion and cook until it is translucent, 5 to 6 minutes.
Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree.
Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes.
Add the peas. Taste and adjust the seasonings.
Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference.
Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).
Can you freeze Potato Curry? Yes, absolutely! You can freeze this dish because curries have a good amount of liquid, which reduces freezer burn in general. You can use an airtight container or individual freezer bags, whatever you prefer.
Can you reheat Bombay potatoes? You can reheat Bombay potatoes in the microwave. Just cover them over with some kitchen paper and microwave on a low heat for about 30 seconds/1 minute depending on the portion size.
Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.
Prepared cooked potatoes tend to lose flavor rapidly when frozen and should be stored for only a few weeks. Mashed potatoes are prepared as usual; adding butter, cream, sour cream, or cream cheese provides fat that helps the frozen mashed potatoes to maintain their texture.
Yes! You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
Add potatoes, toss to coat in oil and then reduce heat to medium-low and cover pan. Let cook for 2-3 minutes until potatoes are warmed through. Remove lid, increase heat back to medium-high and let cook for another minute or two or until potatoes are a little crispy again.
You don't need to precook the potatoes just put them in and let them cook through (30-40 mins high heat). The real trick I've found is then letting the curry cool completely and leave in the fridge overnight. The next day the potatoes have a lovely soft texture and have absorbed lots of curry flavour.
The most important thing is to ensure that the potatoes are for tender before you add them to a sauce. What is this? As long as the potatoes are perfectly cooked before adding them, you can add them at the end of cooking and know that they will be just as you want them.
Whether you peel the potatoes or not is a matter of personal preference. Traditionally, Japanese curry is made with peeled potatoes, but leaving the skins on can add extra flavor and texture. Just make sure to wash the potatoes thoroughly if you decide to keep the skins on.
If your curry is tomato-based, you can use tomato paste as a thickener. For curries with potatoes in them, simply mash a few of the potatoes as they cook and combine them into the sauce. A spoonful of arrowroot or equal parts cornstarch and water will also do the trick.
A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them. Cutting potatoes before boiling does aid in removing excess starch. Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes.
Start by cutting off the ends of the onion, then peel off the skin. Slice the onion in half from top to bottom and lay the flat side down. Make horizontal cuts towards the center of the onion without cutting through the root end. Finally, make vertical cuts, creating small diced onion pieces.
Fully cooked potato recipes freeze well too. Mashed potatoes are a great option to freeze since they retain their texture. To freeze mashed potatoes, allow them to cool completely.
Instead we would suggest you freeze the curry without the cream or yogurt and stir them in after the curry has been reheated. Freeze the curries in appropriate portions in airtight boxes. It is a good idea to add a label to the box with contents and date and we would suggest not freezing for more than 3 months.
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