Creamy Potato Peas Curry is a delicious and classic vegetarian dish that is easy to make and perfect for a comforting meal. This hearty and satisfying curry is best enjoyed with fluffy rice or your favourite Indian bread.
Ingredients
- 5Potato (medium-sized)(boiled)
- 1cupPeas
- 4tbspMustard Oil
- 1tspCumin Seeds
- 3Cloves
- 1Bay Leaf
- 1Black Cardamom
- 2Green Cardamom
- 1Cinnamon Stick
- 2Dry Red Chilli
- Mace (half flower)
- 1/2tbspGinger (finely chopped)
- 1/2tbspGarlic (finely chopped)
- 3/4cupTomato (ground)
- 2Green Chilli (chopped)
- 1/2tspTurmeric
- 1/2tspCumin Powder
- 1/2tbspDegi Mirch
- 1tbspCoriander Powder
- 1/2cupYogurt
- 1 1/2cupWater
- 1tspSalt
- 3tbspCream
- 1tspKasuri Methi
- 1/2tspGaram Masala
- 1tspGhee
How to make Creamy Potato Peas Curry
Wash, boil and peel potatoes, cut them into small pieces, and set aside.
Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.
Reheat the oil over medium to high heat and add cumin seeds, cloves, bay leaf, black cardamom, green cardamom, cinnamon stick, dry red chillies, and mace. Let them splutter.
Stir in chopped ginger and garlic, and cook until slightly golden, about 2-3 minutes.
Add the ground tomatoes and green chilli and cook for 3-4 minutes.
Add yogurt, and stir for 2-3 minutes.
Add the turmeric, cumin powder, degi mirch powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes or until oil surfaces.
Add peas to the wok, and mix for another minute.
Add cubed potatoes, mix until evenly coated with the mixture, and cook for 3-4 minutes, stirring occasionally.
Add water, and bring to a boil. Reduce heat, cover and simmer for 5-6 minutes, stirring occasionally.
Add cream, kasuri methi, and garam masala. Mix well and cook for another 2-3 minutes.
Adjust seasoning to taste. Garnish with coriander.
Turn off the heat and serve hot with roti, naan, and paratha as a side dish.
Tips & Tricks
You can adjust the consistency of the gravy by adding less or more water.
You can adjust the spice level to your preference by adding more or fewer chillies.
I prefer mustard oil for this recipe as it gives the curry a nice colour and texture. You can also use any refined oil.
If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients.
You can use canned tomatoes or puree instead of fresh ones.
You can use frozen or fresh peas for this recipe.
The number of servings will depend on the quantity of the dish served.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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