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)
- 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
- 2 tbsp chopped cilantro for garnish
- Juice of 1 lemon
- 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.