Potatoes N Peas
Elevate your weeknight dinners with this vibrant and flavorful Potatoes N Peas recipe, a comforting vegetarian dish that's as easy to make as it is satisfying. Tender, golden potatoes and sweet green peas simmer together in a fragrant tomato-based sauce, seasoned with earthy cumin, warm turmeric, and hints of chili for a subtle kick. This one-pan wonder comes together in just 40 minutes, making it perfect for busy nights. Whether served over fluffy basmati rice, alongside warm naan, or enjoyed solo, this dish is packed with wholesome ingredients and bold South Asian-inspired flavors. Don't forget a sprinkle of fresh cilantro for a garnish that adds color and brightness to every bite. Quick, hearty, and irresistibly delicious, this recipe is a must-try for anyone craving a plant-based comfort food classic!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 cup Green peas
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 1 teaspoon Ginger
- 2 medium Tomatoes
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized pieces. Finely chop the onion, mince the garlic, and grate or finely chop the ginger. Dice the tomatoes or blend them into a puree if preferred.
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until they turn golden brown.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the tomatoes, turmeric powder, chili powder, ground coriander, and salt. Stir well and let the mixture simmer for 3-4 minutes until the tomatoes break down and form a thick sauce.
Add the diced potatoes to the pan and mix to coat them evenly in the tomato-spice mixture.
Pour in the water and bring it to a gentle boil. Lower the heat, cover the pan with a lid, and let the potatoes simmer for 15 minutes or until they are tender. Stir occasionally and add a little more water if needed to prevent sticking.
Once the potatoes are nearly cooked, stir in the green peas. Cover and cook for another 5 minutes until the peas are tender.
Taste and adjust salt or spices as needed. Sprinkle with chopped cilantro if desired before serving.
Serve hot with rice, naan, or as a standalone dish.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 20.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4176 mg | 89% | |
*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.
