This is my go-to Easy Indian Bombay Potatoes with Peas Recipe — it’s basically Indian-spiced potatoes and peas that are quick, easy, and so flavorful, you’ll think you’re eating takeout. Except it’s way better because YOU made it. Trust me, even if you burn toast like I sometimes do, you can nail this.

Okay, so, confession time: my husband could live on potatoes. Seriously. If I let him, he’d eat them three meals a day. And these? He goes absolutely nuts for them. I swear, one time I made a double batch, and he ate almost the whole thing in one sitting. He was all, “Babe, these are seriously the best potatoes EVER.” And my kid? Well, she’s a bit pickier. But the fact that she actually asks for these potatoes? That’s a win in my book. This has become such a staple, I can practically make it with my eyes closed! I always have potatoes and peas in the freezer. It’s our little family’s perfect dish.

Why You’ll Love This Easy Indian Bombay Potatoes with Peas Recipe

Okay, let’s be real, here’s why you’re gonna be obsessed with this recipe:

It’s faster than ordering takeout. Like, seriously.
It uses stuff you probably already have in your pantry. (Or can easily find at the store, even if you’re shopping in your PJs.)
It’s a one-pan wonder, which means fewer dishes. Hallelujah!
It’s totally customizable. Veggies? Spices? Go wild!
My husband says it’s the best potato dish on the planet!

How to Make It

Okay, so first things first, get your potatoes ready. I usually use Yukon Golds because they get nice and creamy, but honestly, any kind will do. Just chop them into bite-sized pieces. Don’t stress about making them perfect – nobody’s judging.

Then, heat up some oil (I like coconut oil, but olive oil works too) in a big pan or skillet. Throw in some cumin seeds and let them sizzle for a minute until they get all fragrant. That’s when you know you’re doing it right!

Next, toss in your chopped onions and garlic. Cook them until they’re soft and golden. Don’t burn the garlic, though! Nobody wants bitter garlic.

Now, add in all those glorious spices: turmeric, coriander, garam masala, and chili powder. If you’re feeling brave, add a pinch of cayenne pepper for a little kick! Stir it all around to coat the onions and garlic.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Add the potatoes to the pan and give them a good stir to coat them in all those spices. Pour in some water, just enough to cover the potatoes. Bring it to a boil, then reduce the heat and let it simmer until the potatoes are tender. Usually, it takes about 15-20 minutes.

Once the potatoes are tender, toss in your frozen peas. Let them cook for a few minutes until they’re heated through.

Finally, squeeze some lemon juice over the potatoes and peas. This really brightens up the flavors. Season with salt and pepper to taste. And that’s it! You’re done! Serve it up and watch everyone devour it!

Ingredient Notes

Potatoes: I’m a Yukon Gold kinda gal ’cause they get SO creamy, but honestly? Russets, red potatoes, even those tiny fingerlings will work. Just chop ’em into bite-sized pieces so they cook evenly, alright?
Frozen Peas: Don’t even think about using canned peas. Just… don’t. Frozen is the way to go here. Adds a little sweetness and a pop of color. Plus, it’s just easy.
Cumin Seeds: These are a MUST! Don’t skip ’em! They give the whole dish that authentic Indian flavor. Toast them in the oil until they get fragrant, and you’ll know you’re doing it right.
Garam Masala: Okay, this is where things get interesting. Garam masala is a blend of spices, and every brand is a little different. So, experiment and find one you love. Or, if you’re feeling ambitious, make your own! I did it once, it was fun!
Turmeric: Okay, don’t get this on your clothes. It STAINS. But it’s essential for that golden color and adds a lovely earthy flavor, plus its a little antioxidant power boost. It’s worth the risk.

Recipe Steps:

Chop potatoes into bite-sized pieces.
Heat oil in a large pan and add cumin seeds; sizzle until fragrant.
Add onions and garlic; cook until soft.
Stir in turmeric, coriander, garam masala, and chili powder.
Add potatoes and stir to coat with spices.
Pour in water to cover potatoes; bring to a boil, then simmer until potatoes are tender.
Toss in frozen peas; cook until heated through.
Squeeze lemon juice over the mixture.
Season with salt and pepper to taste.

What to Serve It With

Okay, so, these potatoes are great on their own, but if you really want to make it a meal, serve them with:

Fluffy Basmati rice (duh!).
Warm naan bread for scooping up all that deliciousness.
A dollop of plain yogurt or raita to cool things down.
A side of sauteed spinach or some other green veggie to balance things out.
Mango chutney!

Tips & Mistakes

Don’t overcook the potatoes! Nobody wants mushy potatoes. Test them with a fork – they should be tender but still hold their shape.
Adjust the spices to your taste. If you like it spicier, add more chili powder or cayenne pepper. If you’re not a fan of heat, reduce the amount.
Don’t be afraid to experiment! Add other veggies like cauliflower, broccoli, or bell peppers. Get creative!
Watch the garlic closely when cooking. Burnt garlic is the pits!

Storage Tips

So, if you’re lucky enough to have leftovers (which, let’s be honest, rarely happens at my house), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. You can reheat them in the microwave or in a pan on the stovetop. And hey, don’t knock it ’til you try it – cold Bombay potatoes straight from the fridge for breakfast? Don’t judge. It’s surprisingly good! No shame.

Variations and Substitutions

Alright, let’s get real about those times when you’re staring into the fridge, wondering if you can really make this work. Here’s the lowdown:

No coconut oil? Olive oil, canola oil, even melted butter will do in a pinch.
Don’t have garam masala? Try a mix of cumin, coriander, and cinnamon. It won’t be exactly the same, but it’ll get you close. Or… okay, confession time… I’ve skipped it entirely when I couldn’t find it. It’s still pretty good.
Out of lemons? A splash of lime juice or even a tablespoon of vinegar will add that needed tang.
Want to add some protein? Toss in some chickpeas or lentils along with the peas. Boom! Instant meal.
Don’t want to use white potatoes? Sweet potatoes work great and will give the dish a slightly sweeter flavor.
Too lazy to chop an onion? I see you. Onion powder works alright, but use it sparingly. Like, a teaspoon max.
Vegetarian? This recipe is already perfect.
Vegan? Just be sure to use plant based yogurt or cream

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. It’s all good!

Can I use fresh peas instead of frozen?

If you’re feeling fancy, go for it. But honestly, frozen are just as good and way more convenient. Ain’t nobody got time to shell all those peas.

Can I make this ahead of time?

You bet! It actually tastes even better the next day once all the flavors have had a chance to meld together. Just reheat it before serving.

Is this recipe spicy?

It has a little kick, but it’s not overwhelming. If you’re sensitive to spice, reduce the amount of chili powder or skip the cayenne pepper altogether.

Can I freeze this?

I haven’t tried it, but I don’t know why not. The potatoes might get a little softer. Give it a shot, what do you have to lose?

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Indian Bombay Potatoes with Peas Recipe