Potato and Pea Curry Recipe

Introduction

This Potato Curry with Peas is a hearty and flavorful vegetarian dish perfect for any meal. With tender potatoes simmered in a fragrant blend of spices and fresh peas, it’s both comforting and satisfying.

Ingredients

• 3 medium-sized potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 cup water
• Fresh cilantro leaves, chopped (for garnish)

Instructions

1. Step 1: Heat the vegetable oil in a large pan over medium heat. Add the cumin and mustard seeds and allow them to splutter.
2. Step 2: Add the finely chopped onion and sauté until it turns golden brown.
3. Step 3: Stir in the ginger-garlic paste and sauté for about 1 minute until fragrant.
4. Step 4: Add the chopped tomatoes to the pan and cook until they become soft and the oil starts separating from the mixture.
5. Step 5: Stir in the turmeric powder, red chili powder, garam masala, coriander powder, and salt. Mix well to combine the spices evenly.
6. Step 6: Add the cubed potatoes to the pan, stirring well to coat them with the spice mixture.
7. Step 7: Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pan, and let it simmer for about 10-15 minutes or until the potatoes are tender.
8. Step 8: Add the green peas and cook for an additional 5 minutes, ensuring they are cooked through but still vibrant green.
9. Step 9: Garnish the curry with freshly chopped cilantro leaves and serve hot with rice or bread.

Tips & Variations

• For a richer flavor, add a splash of coconut milk in the last few minutes of cooking.
• You can substitute frozen peas with fresh ones when in season for better texture and taste.
• If you prefer a thicker curry, reduce the water slightly or mash some of the potatoes after cooking.
• Add a pinch of sugar if you find the tomatoes too tangy.

Storage

Store leftover potato curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables with this curry?

Yes, you can add vegetables like carrots, bell peppers, or cauliflower. Add them according to their cooking times to ensure they remain tender but not overcooked.

Is this dish vegan?

Yes, this potato curry is naturally vegan as it uses no animal-based ingredients. Just be sure to use vegetable oil or another plant-based oil.

Potato and Pea Curry Recipe

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★★★★★

4.8 from 114 reviews

A flavorful and comforting Potato Curry with Peas, featuring tender potatoes simmered in a spiced tomato-based sauce with aromatic Indian spices and fresh peas, garnished with cilantro. This easy stovetop curry is perfect for a hearty vegetarian meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium-sized potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, chopped

Spices and Seasonings

• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste

Others

• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 1/2 cup water
• Fresh cilantro leaves, chopped (for garnish)

Instructions

1. Heat Oil and Temper Spices: Heat the vegetable oil in a large pan over medium heat. Add the cumin and mustard seeds and allow them to splutter, releasing their aroma.
2. Sauté Onions: Add the finely chopped onion and sauté until it turns a golden brown color, which enhances the flavor base of the curry.
3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for about 1 minute until fragrant, adding depth to the curry.
4. Cook Tomatoes: Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, indicating the masala is well cooked.
5. Add Spices: Stir in turmeric powder, red chili powder, garam masala, coriander powder, and salt. Mix well to combine all the spices evenly with the tomato-onion mixture.
6. Add Potatoes: Add the cubed potatoes to the pan, stirring well to coat them thoroughly with the spice mixture for full flavor infusion.
7. Simmer Potatoes: Pour in the water, bring the mixture to a boil, then reduce the heat. Cover the pan and let it simmer for about 10-15 minutes or until the potatoes are tender when pierced with a fork.
8. Add Peas: Stir in the green peas and cook for an additional 5 minutes, ensuring they are cooked through but retain their bright green color.
9. Garnish and Serve: Garnish the curry with freshly chopped cilantro leaves. Serve hot with steamed rice or Indian bread like roti or naan.

Notes

• You can use fresh or frozen peas according to availability; frozen peas work very well and save prep time.
• Adjust red chili powder according to your desired spice level.
• For extra richness, add a splash of coconut milk or cream towards the end of cooking.
• This curry pairs beautifully with basmati rice or Indian flatbreads such as roti or naan.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Keywords: Potato Curry, Peas Curry, Indian Vegetable Curry, Vegetarian Curry, Spiced Potato Dish