Potato Curry with Peas: An Incredible Ultimate Recipe
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.
- 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
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
- 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.
- Add Cumin Seeds: Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds to release their aroma.
- Sauté Onions: Add the chopped onions and sauté until they turn translucent and light golden brown, enhancing the curry’s sweetness and depth.
- 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.
- 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.
- Add Potatoes: Fold in the cubed potatoes carefully, mixing well to coat them evenly with the spiced tomato and onion mixture.
- 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.
- 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.
- 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.
- 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
