Potato Pea Curry

This simple and easy potato and green pea curry is a classic Indian dish and very popular in many Indian homes.  Usually served with chapatis or puris (fried whole wheat chapatis) this veggie curry makes for a deliciously comforting meal.  The curry is saucy and mildly spiced so if you want it can even be had as a warm bowl of stew.  The sauce is made up of fresh tomatoes that get cooked with onions and spices, then the potatoes and green peas are added and cooked together.  A squeeze of fresh lemon juice at the end adds some tang and then it’s topped with plenty of fresh cilantro. On days when you want a mildly spiced Indian dish that will warm the body and the psyche, this is the one make.


Pea Potato Curry
makes 4-6 servings


  • 1 lb bag frozen peas – about 2 cups
  • 4 medium Yukon potatoes cut into small chunks – about 4 cups
  • 2 large tomatoes cut into small pieces
  • 1 large onion finely cut
  • 1 inch piece of ginger grated
  • 3-4 curry leaves (optional)
  • Spices
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds (optional)
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp turmeric powder
    • 1 tsp asafetida powder
    • 1/2 tsp chili powder or paprika
  • Salt
  • 2 tbsp chopped cilantro for garnish
  • Juice of 1 lemon
  • Oil


  • In a large pot heat 2 tbsp oil and toast mustard seeds until they pop.  Then add cumin seeds  and brown for a few seconds. Next add the asafetida, onions and ginger and sauté until onions are tender about 2 minutes.
  • Add cumin powder, coriander powder, turmeric powder, and chili powder. Mix spices into the onions. Add the chopped tomatoes and and cook for 2 minutes until tomatoes are tender.
  • Next add potatoes, frozen peas, 3 cups water, and salt to taste. Stir together then over the pot and cook vegetables for 10-15 minutes until potatoes are tender.


  • Once the potatoes are cooked turn the stove off. Add juice of 1 lemon and garnish with fresh cilantro.  Potato Pea Curry is ready.


  • Serve potato pea curry with naan, chapati, puris or tortillas.



Cook’s Notes: To make some quick puris purchase tortillas at the grocery store and deep fry them in oil until they puff up. Drain any excess oil and serve with potato pea curry.


7 thoughts on “Potato Pea Curry”

    1. I am excited to hear how you like it! BTW you dont have to use asafetida, its more of my addition – its good for the digestive system and adds a unique fragrance, but this curry can easily be made with out it!

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