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Bombay Potato and Pea Curry

Bombay Potato and Pea Curry reads allium 4.9, sweetness 4.5 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Indian main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Allium 4.9 · Sweetness 4.5 · Salinity 4.2 · Richness 4.0 · Heat 4.0 · Umami 3.7 · Earthy 3.4 · Warm Spice 3.0 · Herbaceous 2.5 · Sourness 2.1 · Nutty 1.8 · Fruity 1.7 · Floral 1.4 · Bitterness 1.2 · Citrus 0.6

What's in it (16)

• yellow new potatoes — 680 g
• vegetable oil — 41 g
• cumin seeds — 5 g
• brown mustard seeds — 5 g
• yellow onion — 110 g
• ginger — 15 g
• garlic — 9 g
• serrano pepper — 100 g
• turmeric — 5 g
• coriander — 1 g
• cayenne pepper — 3 g
• tomatoes — 411 g
• frozen peas — 237 g
• salt — 5 g
• water — 118 g
• cilantro — 7 g

Time & effort: about 46 min (39 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 74.2 kcal, 1.8 g protein, 3.1 g fat, 10.2 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of salted water to a boil. Add the potatoes and parboil until a knife slides in with slight resistance, 6-7 minutes; drain well and spread on a sheet pan to steam-dry for 5 minutes.
2. Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the parboiled potatoes in a single layer and cook, turning occasionally, until deeply golden and crisp-edged on most sides, 8-10 minutes. Transfer to a plate.
3. Add the remaining 1 tbsp oil to the same skillet over medium heat. Add the cumin seeds and mustard seeds; cook until the mustard seeds start to pop, 30-45 seconds.
4. Add the onion and cook, stirring, until softened and lightly golden at the edges, 5-6 minutes.
5. Stir in the ginger, garlic, and serrano; cook until fragrant, about 1 minute.
6. Stir in the turmeric, coriander, and cayenne; toast for 30 seconds, then add the crushed tomatoes and cook, stirring, until the raw tomato smell is gone and the mixture darkens slightly, 4-5 minutes.
7. Pour in the water and the salt; bring to a simmer.
8. Return the crisped potatoes to the skillet along with the frozen peas. Cover and simmer until the potatoes are fully tender and the peas are bright green, 6-7 minutes.
9. Uncover and simmer until the gravy clings lightly to the potatoes rather than pooling in the pan, 2-3 minutes. Taste and adjust salt.
10. Remove from heat, stir in half the cilantro, and top with the rest. Serve hot with lemon wedges for squeezing.

Dishes with a similar flavor shape

• Smoky Roasted Eggplant Curry (Baingan Bharta) — Indian
• One-Pan Chicken Enchilada Skillet — Tex-Mex
• Caribbean Pepper Pot Soup — Caribbean
• Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
• Spiced Ground Turkey Curry with Peas — Indian

Keep reading: what allium, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.