Description
A comforting and flavorful Potato and Pea Curry simmered in a spiced tomato-onion gravy. Soft golden potatoes, tender peas, and aromatic Indian spices make this dish a true home-style favorite.
Ingredients
Scale
- 2 tbsp oil or ghee
- 2 tsp whole cumin seeds
- 2 medium potatoes, peeled and cubed
- 1 tbsp ghee
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp salt (adjust to taste)
- 1/4 cup water
- 1 can (400g) boiled peas
- 2 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp garam masala
Instructions
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
- Add cubed potatoes and fry for 5–7 minutes until golden. Remove and set aside.
- In the same pan, add 1 tbsp ghee. Sauté the chopped onion until golden brown.
- Add tomatoes, green chili, turmeric, red chili, coriander, cumin powder, and salt. Cook until the tomatoes soften and the mixture thickens.
- Return the potatoes to the pan, add peas, and pour in 1/4 cup of water. Stir and simmer covered for 15 minutes until potatoes are tender.
- Sprinkle dried fenugreek leaves and garam masala. Mix gently and cook for 2 more minutes.
- Serve hot with rice or naan, garnished with extra fenugreek or coriander leaves.
Notes
- Toast cumin seeds properly to release their flavor.
- Use ghee for a richer, authentic taste.
- Crush kasuri methi before adding to enhance aroma.
- Adjust chili levels to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg