Potato and pea curry

    1 hour

    A simple, hearty and delicious Indian-style vegetarian curry. Potatoes and peas are cooked together in a lightly spiced curry sauce. Enjoy with rice or naan bread.

    8 people made this

    Serves: 4 

    • 2 teaspoons black mustard seeds
    • 2 tablespoons ghee (clarified butter) or oil
    • 2 onions, sliced
    • 2 cloves garlic, crushed
    • 2 teaspoons grated root ginger
    • 1 teaspoon ground turmeric
    • 1/2-1 teaspoon crushed chillies
    • 1 teaspoon ground cumin
    • 1 teaspoon garam marsala
    • 750g potatoes, cubed
    • 125ml water
    • 100g frozen peas
    • 2 tablespoons chopped mint
    • freshly ground salt pepper to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the mustard seeds in a dry pan until they start to pop. Add the ghee, onion, garlic and ginger; cook, stirring, until the onion is soft.
    2. Add the turmeric, crushed chillies, cumin, garam marsala and potatoes. Season with salt and pepper. Stir until the potatoes are coated with the spice mixture.
    3. Add water and simmer, covered until the potatoes are just tender. Stir occasionally to stop the mixture sticking to the bottom of the pan.
    4. Stir in the peas. Simmer, covered, for 3-5 minutes or until the potatoes are cooked and all the liquid is absorbed. Stir in the mint and season with salt and freshly ground black pepper.

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    Reviews in English (1)


    Fantastic!! had it as a quick dinner with some pappadums. Will be great with Lamb Rogan Josh  -  29 Jun 2011  (Review from Allrecipes AU | NZ)