This Potato and Pea Curry is one of those dishes you can throw together with pantry basics and still end up with something incredibly satisfying, also part of my Realistic Dinner Series (Episode 7). The potatoes turn perfectly soft and soak up all that flavorful masala, while the peas add a touch of sweetness that balances the spices beautifully.
It’s wholesome, budget-friendly, and pairs perfectly with roti, rice, or even a piece of crusty bread.
Why You’ll Love This Recipe
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Quick & fuss-free: Made with everyday ingredients and minimal prep.
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Comfort in a bowl: Soft potatoes and tender peas in a lightly spiced curry base.
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Customizable: Adjust spice levels easily or add extra veggies like carrots or spinach.
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Perfect for meal prep: Keeps well in the fridge and tastes even better the next day.
Ingredients
To fry the potatoes:
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2 tbsp oil or ghee
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2 tsp whole cumin seeds
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2 medium potatoes, peeled and cubed
For the curry base:
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1 tbsp ghee
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1 onion, finely chopped
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2 tomatoes, chopped
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1 green chilli, chopped
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1 tsp turmeric powder
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½ tsp red chilli powder
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1 tsp coriander powder
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1 tsp cumin powder
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2 tsp salt (adjust to taste)
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¼ cup water
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1 can (400g) boiled peas
To finish:
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2 tsp dried fenugreek leaves (kasuri methi)
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1 tsp garam masala
Instructions
Step 1: Fry the Potatoes
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Heat 2 tbsp oil or ghee in a pan over medium heat.
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Add 2 tsp whole cumin seeds and let them sizzle for a few seconds until fragrant.
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Add the cubed potatoes and fry until they develop a slight char on the edges and are lightly golden.
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Remove the potatoes from the pan and set aside.
Step 2: Build the Curry Base
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In the same pan, add 1 tbsp ghee.
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Add the chopped onion and sauté until soft and golden.
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Stir in tomatoes, green chilli, and all the spices, turmeric, red chilli, coriander, cumin, and salt.
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Cook for 3–4 minutes until the tomatoes soften and the mixture becomes glossy and aromatic.
Step 3: Simmer the Curry
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Add ¼ cup water and mix to create a smooth masala.
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Return the fried potatoes to the pan and toss to coat them well.
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Add the boiled peas, stir, and cover the pan. Let it simmer on low heat for 10–12 minutes, until the potatoes are tender and everything comes together beautifully.
Step 4: Finish and Serve
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Crush the fenugreek leaves between your palms and sprinkle them into the curry.
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Add garam masala, give it one final stir, and turn off the heat.
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Serve hot with roti, paratha, or basmati rice.
Potato and Pea Curry
Ingredients
To fry the potatoes:
- 2 tbsp oil or ghee
- 2 tsp whole cumin seeds
- 2 medium potatoes peeled and cubed
For the curry base:
- 1 tbsp ghee
- 1 onion finely chopped
- 2 tomatoes chopped
- 1 green chilli chopped
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp salt adjust to taste
- ¼ cup water
- 1 can 400g boiled peas
To finish:
- 2 tsp dried fenugreek leaves kasuri methi
- 1 tsp garam masala
Instructions
- Heat 2 tbsp oil or ghee in a pan over medium heat.
- Add 2 tsp whole cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the cubed potatoes and fry until they develop a slight char on the edges and are lightly golden.
- Remove the potatoes from the pan and set aside.
- In the same pan, add 1 tbsp ghee.
- Add the chopped onion and sauté until soft and golden.
- Stir in tomatoes, green chilli, and all the spices — turmeric, red chilli, coriander, cumin, and salt.
- Cook for 3–4 minutes until the tomatoes soften and the mixture becomes glossy and aromatic.
- Add ¼ cup water and mix to create a smooth masala.
- Return the fried potatoes to the pan and toss to coat them well.
- Add the boiled peas, stir, and cover the pan. Let it simmer on low heat for 10–12 minutes, until the potatoes are tender and everything comes together beautifully.
- Crush the fenugreek leaves between your palms and sprinkle them into the curry.
- Add garam masala, give it one final stir, and turn off the heat.
- Serve hot with roti, paratha, or basmati rice.
Frequently Asked Questions (FAQ)
Q. Can I use frozen peas instead of canned?
Yes, frozen peas work perfectly. Just add them directly to the curry — no need to thaw first.
Q. Can I skip fenugreek leaves?
You can, but they add a wonderful aroma and slightly earthy flavor that rounds out the dish.
Q. How can I make it creamier?
Add a splash of cream or a dollop of yogurt at the end of cooking for a richer version.
Q. What’s the best way to serve this curry?
It pairs beautifully with basmati rice, jeera rice, roti, or paratha. For a lighter option, serve it with quinoa or couscous.
