Richa Hingle’s Bombay Potatoes & Peas

Bombay Potatoes are a delicious and vegan side dish. These potatoes enjoy a large amount of curry as well as peas to make this. The key is toasting your own spices to make the curry. You can always cheat and use a packaged set, but making your own can be so much more fun and give you fresher more tasty ingredients for years to come. The best thing about curry is, it isn’t static, so add what you like to make it taste how you want.

Key Takeaways:

  • Sauces are key to any dish. I agree that statement. It takes a while to perfect the just amount of everything to bring the dish together. They explain how this is easy with plant-based dishes.
  • In the book, she has so much variety you could pair them with what she suggests or make your own pairings. Such as basmati rice.
  • She explains how you can take simple dishes and make them lunch or dinner. They are very versatile.

“Bombay potatoes is a spiced potato dish made with whole spices. It can include curry leaves, different spices, peanuts, and so on. This version uses mustard seeds, cumin seeds, and peas to add some color and protein. Add some other vegetables or cooked chickpeas to make it a meal.”

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