CURRY BOMBAY HOT
Bombay Curry is pure and rich. A spicy hot blend that goes well with fish & seafood, white meat, poultry, rice, & vegetables.
Ingredients: Coriander, cumin, mustard, anise, fenugreek, allspice, turmeric, cayenne
VEGAN BOMBAY POTATOES AND PEAS
- 2 tsp oil
- ½ tsp cumin seeds
- 1 tsp mustard seeds
- 1 small red onion chopped
- 1 large tomato
- 7 cloves of garlic
- 1 inch ginger chopped
- ½ tsp turmeric
- ½ tsp cayenne/ red chili powder or to taste
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp or more garam masala
- 3 medium potatoes, chopped small (1/2 inch)
- ¾ tsp or more salt
- 1+ cups water
- 1 cup peas, fresh or thawed if frozen
- ¼ cup chopped cilantro
- Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
- Add onions, mix and cook until translucent. 5 to 6 minutes.
- Meanwhile, blend the tomato, garlic and ginger into a coarse puree.
- Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
- Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
- Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.
- Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.
- * If making this with boiled potatoes. Add cubed potatoes, salt, ¼ cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.