Print

Potato and Pea Curry Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/potato-and-pea-curry-recipe/