Potato and Pea Curry
Bursting with vibrant flavors and aromatic spices, this Potato and Pea Curry is a comforting vegetarian dish that's both hearty and simple to make. Tender chunks of potatoes are simmered to perfection in a fragrant tomato-based sauce, infused with ginger, garlic, and a medley of Indian spices like turmeric, coriander, and garam masala. Sweet pops of peas add color and a delightful texture, while a sprinkle of fresh cilantro provides an herbal finish. This one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights or an effortless introduction to Indian cuisine. Serve it with fluffy basmati rice or soft naan bread for a wholesome and satisfying meal that's naturally vegan and packed with flavor!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 cup Frozen peas
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 large Tomatoes
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 1.5 cups Water
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
Instructions
Peel and dice the potatoes into 1-inch cubes. Set them aside.
Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the garlic and ginger, cooking for 1-2 minutes until aromatic.
Add the diced tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the spices are well incorporated.
Add the potatoes to the pan and mix well to coat them in the spiced tomato mixture.
Pour in the water, stir, and cover the pan with a lid. Reduce the heat to low and let the potatoes cook for 15-20 minutes, stirring occasionally, until they are tender.
Add the peas to the curry and cook for another 5-7 minutes until heated through.
Sprinkle the garam masala over the curry and stir to combine.
Taste and adjust seasoning, adding more salt if needed.
Garnish the curry with freshly chopped cilantro.
Serve hot with basmati rice or warm naan for a complete meal.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 33.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5944 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
