Potato Curry with Peas: An Incredible Ultimate Recipe

Introduction

Potato Curry with Peas is a comforting and flavorful dish perfect for any meal. This easy-to-make curry combines tender potatoes and sweet peas with aromatic spices for a delicious vegetarian option that satisfies the soul.

Ingredients

• 3 medium potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, diced
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil or ghee
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Step 1: Heat the vegetable oil or ghee in a large pot or pan over medium flame.
2. Step 2: Add the cumin seeds to the hot oil and let them sizzle for a few seconds.
3. Step 3: Add the finely chopped onions and sauté until translucent and light golden.
4. Step 4: Stir in the ginger-garlic paste and slit green chilies, cooking until the raw aroma disappears.
5. Step 5: Add the diced tomatoes, salt, turmeric powder, and red chili powder. Cook until the tomatoes soften and break down.
6. Step 6: Fold in the cubed potatoes, mixing well to coat them with the spice and tomato mixture.
7. Step 7: Pour in about one cup of water, cover, and let simmer on medium heat for approximately 15 minutes or until the potatoes are tender.
8. Step 8: Add the green peas, stir gently, and cook for another 5 minutes.
9. Step 9: Sprinkle garam masala over the curry, mix thoroughly, and simmer for 2 more minutes to blend the flavors.
10. Step 10: Remove from heat and garnish with freshly chopped cilantro before serving.

Tips & Variations

• For a richer flavor, use ghee instead of vegetable oil.
• Adjust the green chili and red chili powder according to your heat preference.
• To add creaminess, stir in a few tablespoons of coconut milk or yogurt at the end of cooking.
• This curry pairs well with steamed rice, naan, or roti.

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. Avoid storing with dairy additions if using coconut milk or yogurt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peas in this recipe?

Yes, frozen peas work perfectly and can be added directly to the curry without thawing.

How can I make this curry vegan?

Use vegetable oil instead of ghee, and avoid adding dairy-based ingredients to keep the curry vegan.

Potato Curry with Peas: An Incredible Ultimate Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

A flavorful and comforting Potato Curry with Peas recipe that combines tender potatoes and sweet green peas simmered in a spiced tomato-onion gravy, garnished with fresh cilantro. This easy-to-make dish is perfect as a hearty vegetarian main or side, infused with aromatic spices like cumin, turmeric, and garam masala.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, diced
• 2 green chilies, slit (optional)

Spices & Flavorings

• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt, to taste

Oils & Garnish

• 2 tablespoons vegetable oil or ghee
• Fresh cilantro, for garnish

Instructions

1. Heat the Oil: In a large pot or pan, heat the vegetable oil or ghee over medium flame to prepare the base for the curry.
2. Add Cumin Seeds: Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds to release their aroma.
3. Sauté Onions: Add the chopped onions and sauté until they turn translucent and light golden brown, enhancing the curry’s sweetness and depth.
4. Add Ginger-Garlic Paste and Chilies: Stir in the ginger-garlic paste and slit green chilies. Cook for a few minutes until the raw smell cooks off, infusing the oil with flavor.
5. Incorporate Tomatoes and Spices: Add diced tomatoes, salt, turmeric powder, and red chili powder. Cook this mixture until the tomatoes soften and break down, forming a rich gravy base.
6. Add Potatoes: Fold in the cubed potatoes carefully, mixing well to coat them evenly with the spiced tomato and onion mixture.
7. Simmer Potatoes: Pour in about a cup of water, cover the pot, and let it simmer on medium heat for approximately 15 minutes or until the potatoes are tender but not mushy.
8. Add Peas: Once the potatoes are almost cooked, add the green peas. Stir gently and cook for an additional 5 minutes, allowing the peas to soften without losing their fresh texture.
9. Finish with Garam Masala: Sprinkle garam masala over the curry and mix thoroughly. Let it simmer for another 2 minutes to intensify the aroma and flavor.
10. Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot with rice or Indian bread.

Notes

• You can adjust the spice levels by varying the amount of red chili powder and green chilies.
• Using frozen peas is convenient and works well if fresh peas are not available.
• For a richer flavor, substitute vegetable oil with ghee (clarified butter).
• This curry pairs beautifully with steamed basmati rice, roti, or naan.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Potato curry, Peas curry, Indian vegetarian recipe, Spiced potato dish, Easy curry recipe