Bombay Rice And Peas Recipes

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INDIAN BOMBAY POTATOES AND PEAS



Indian Bombay Potatoes and Peas image

Indian Bombay Potatoes and Peas is a comforting, one-pot dish with tender potatoes, peas, turmeric, coriander, garam masala, and cayenne.

Provided by Sabrina Snyder

Categories     Side Dish

Time 20m

Number Of Ingredients 12

2 pounds baby yukon potatoes (, halved)
4 tablespoons unsalted butter (, or ghee)
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
2 teaspoons ground turmeric
1 tablespoon ground coriander
1 tablespoon garam masala
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
4 cloves garlic (, minced)
1 tablespoon ginger (, minced (or paste))
16 ounces green peas (, thawed)

Steps:

  • Add halved potatoes to a large pot of water.
  • Bring to a boil and cook for12 minutes or until fork-tender.
  • Drain water, set potatoes aside.
  • Add butter, mustard seeds, cumin seeds, turmeric, coriander, garam masala, cayenne, and salt, stirring well, over medium heat until spices have slightly darkened in color (but not burnt).
  • Add in the garlic and ginger and stir well.
  • Stir in cooked potatoes and thawed peas.
  • Garnish with cilantro if desired.

Nutrition Facts : Calories 263 kcal, Carbohydrate 40 g, Protein 8 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 792 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

BOMBAY RICE AND PEAS



Bombay Rice and Peas image

Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.

Provided by morgainegeiser

Categories     Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1/2 cup onion, chopped
1 garlic clove, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 jalapeno pepper (optional)
1 (10 ounce) package frozen green peas
1 large tomatoes, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups brown rice, cooked
2 tablespoons cilantro, fresh chopped

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
  • Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
  • Cook, stirring frequently, 5 minutes.
  • Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
  • Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
  • Top each serving with chopped fresh cilantro, if desired.

Nutrition Facts : Calories 436.9, Fat 4.7, SaturatedFat 0.8, Sodium 298.1, Carbohydrate 86.4, Fiber 8, Sugar 6.6, Protein 12.5

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