This warming potato curry with peas is a delightful dish that brings together fragrant spices, garlic, and fresh ginger for a comforting vegetarian meal. Perfect for family dinners, special occasions, or a cozy night in, this recipe is sure to impress. Its unique blend of flavors and textures makes it a standout choice on any menu.
Why You’ll Love This Recipe
- Easy to Prepare: This potato curry comes together quickly, making it ideal for weeknight meals.
- Flavor Packed: A wonderful mix of spices creates a rich and aromatic flavor profile that will warm your soul.
- Versatile Ingredients: You can easily substitute ingredients based on what you have on hand, making it adaptable to various preferences.
- Healthy Choice: Packed with vegetables and nutrients, it’s a wholesome and satisfying dish.
- Perfect for Leftovers: The flavors deepen when stored overnight, making the leftovers even more delicious.
Tools and Preparation
Before you dive into creating this delicious potato curry with peas, gather your essential tools. Having the right equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Large Dutch oven or heavy-bottom pan
- Garlic press
- Ramekin or small bowl
- Wooden spoon or spatula
Importance of Each Tool
- Large Dutch oven or heavy-bottom pan: This distributes heat evenly and prevents burning while cooking the potato curry.
- Garlic press: It helps to quickly prepare garlic, releasing its flavors effectively.
- Ramekin or small bowl: Useful for mixing spices before adding them to the dish, ensuring even distribution.
- Wooden spoon or spatula: Ideal for stirring without scratching your cookware.
Ingredients
This warming potato curry with peas is filled with fragrant spices, garlic and fresh ginger, and is the perfect comforting vegetarian meal!
- 1 tablespoon garam masala
- 1 1/4 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon fennel seed
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 4 tablespoons olive oil
- 2 tablespoons ghee, or unsalted butter
- 2 onions, quartered and sliced
- Salt
- 8 cloves garlic, pressed through garlic press
- 1 tablespoon freshly-grated ginger
- 3 (heaping) tablespoons tomato paste
- 4 medium-large russet potatoes (about 2 3/4 to 3 pounds), peeled and cut into 1 1/2” chunks
- 6 Campari or Roma tomatoes, cut into chunks
- 3 1/4 cups chicken stock or vegetable stock
- 1 cup frozen green peas, thawed
- 1/2 cup cilantro, roughly chopped
- 1 teaspoon lemon juice
- Green onion, optional garnish
- Sriracha, optional
How to Make Potato Curry with Peas
Step 1: Prep Your Ingredients
Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
Step 2: Mix Your Spices
To a large ramekin, add the garam masala, turmeric, paprika, fennel seeds, black pepper, and white pepper. Use a fork to blend and combine these spices. Set them aside for a moment.
Step 3: Cook Onions
Place a large Dutch oven over medium-high heat. Add in the olive oil and ghee (or butter). Once melted together and hot, add the onions plus a pinch of salt. Cook for about 4 to 5 minutes until softened and translucent.
Step 4: Add Garlic & Ginger
Next, add in the spice mixture from the ramekin along with the pressed garlic and grated ginger. Stir together with the onions until aromatic—about 30 to 45 seconds.
Step 5: Combine Tomato Paste
Stir in the tomato paste and cook for another 30 seconds. Then add in the potatoes and tomatoes. Gently stir them to coat them in the onion/spice/tomato mixture.
Step 6: Simmer
Pour in the chicken stock (or vegetable stock) and stir to combine. Bring the mixture to a vigorous simmer. Slightly reduce heat and allow it to simmer uncovered for roughly 45 minutes until potatoes are tender yet hold their shape. You may need to cover during the last ten minutes if sauce reduces too much.
Step 7: Finish & Serve
To finish your potato curry with peas, add in the thawed peas, chopped cilantro, and lemon juice. Gently stir to combine. Serve hot alongside warm naan bread or brown/white basmati rice. Garnish with green onion and sriracha if desired.
Enjoy your flavorful journey into cooking!
How to Serve Potato Curry with Peas
Serving your Potato Curry with Peas can elevate the meal experience, making it not just filling but also delightful. Here are some creative suggestions to enhance your dining experience.
With Naan Bread
- Naan is perfect for scooping up the rich curry. Serve it warm for a comforting touch.
Over Basmati Rice
- Fragrant basmati rice provides a fluffy base that absorbs the flavors of the curry beautifully.
Topped with Fresh Cilantro
- Adding a sprinkle of fresh cilantro on top adds brightness and enhances the aroma of the dish.
With Green Onions
- Chopped green onions as a garnish add a mild crunch and freshness that complements the spices.
A Side of Sriracha
- For those who like heat, serving sriracha on the side allows everyone to customize their spice level.
How to Perfect Potato Curry with Peas
To achieve the best results with your Potato Curry with Peas, consider these helpful tips.
- Use fresh spices: Freshly ground spices can significantly enhance flavor. Opt for whole spices when possible.
- Mind the potato size: Cutting potatoes into uniform chunks ensures even cooking and tenderness.
- Adjust seasoning: Taste as you cook; don’t hesitate to adjust salt or spices according to your preference.
- Simmer for depth: Allowing the curry to simmer gently helps develop richer flavors over time.
- Add peas last: Adding peas toward the end retains their vibrant color and sweet flavor.
- Serve warm: Enjoying this dish warm maximizes its comforting qualities, making it truly satisfying.
Best Side Dishes for Potato Curry with Peas
Pairing side dishes with your Potato Curry with Peas can create a well-rounded meal. Here are some excellent options:
Raita
A cooling yogurt-based salad that balances the heat from the curry, often made with cucumber or mint.Aloo Gobi
A spiced cauliflower and potato dish that complements your main course wonderfully without overshadowing it.Chapati
A simple unleavened flatbread that is easy to make and perfect for scooping up curry.Cucumber Salad
Fresh cucumber tossed in lime juice and spices provides a refreshing contrast to the hearty curry.Lentil Dal
A protein-rich lentil dish that pairs well with rice or naan, adding more depth to your meal.Pickled Vegetables
Offering tangy pickles can add an exciting flavor burst alongside the creamy potato curry.Chickpea Salad
A salad made of chickpeas, tomatoes, and herbs adds texture and protein, enhancing overall nutrition.Steamed Broccoli
Lightly steamed broccoli adds color and nutrients while providing a crunchy texture to balance the meal.
Common Mistakes to Avoid
When preparing your Potato Curry with Peas, it’s easy to make some common mistakes. Here are a few to watch out for:
- Skipping the spice blend: Not mixing the spices beforehand can lead to uneven flavor distribution. Always blend your spices before adding them to the pan.
- Overcooking the potatoes: Cooking the potatoes too long will cause them to break apart and become mushy. Aim for tender but firm potatoes by checking them regularly.
- Neglecting fresh ingredients: Using stale garlic or ginger can dull the flavor of your curry. Always use fresh garlic and ginger for the best taste.
- Ignoring simmering time: Rushing through the cooking process can result in undercooked potatoes. Allow sufficient time for simmering so all flavors meld together beautifully.
- Not tasting as you go: Failing to taste your dish during cooking may lead to seasoning mistakes. Regularly check for flavor and adjust salt or spices as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store potato curry in an airtight container.
- It lasts up to 4 days in the fridge.
Freezing Potato Curry with Peas
- Place cooled potato curry in freezer-safe containers.
- It can be frozen for up to 3 months.
Reheating Potato Curry with Peas
- Oven: Preheat oven to 350°F (175°C) and heat covered for about 20 minutes.
- Microwave: Heat in short intervals, stirring occasionally until warm throughout.
- Stovetop: Warm over medium heat, stirring often to prevent sticking.
Frequently Asked Questions
Here are some common questions regarding Potato Curry with Peas that might help you:
Can I add other vegetables to Potato Curry with Peas?
Yes! Feel free to include vegetables like carrots or bell peppers for added nutrition and flavor.
How spicy is this Potato Curry with Peas?
This recipe is mild, but you can adjust the spice level by adding more chili or Sriracha according to your taste.
What can I serve with Potato Curry with Peas?
This curry pairs well with naan, rice, or even quinoa for a hearty meal.
How do I make this recipe vegan?
To make it vegan, simply substitute ghee or butter with coconut oil and ensure your vegetable stock is plant-based.
Can I use different types of potatoes?
Absolutely! While russet potatoes work well, you can use Yukon Gold or red potatoes if preferred.
Final Thoughts
This delightful Potato Curry with Peas offers warmth and comfort in every bite. It’s a versatile dish that allows for customization based on what you have on hand. Try it today and enjoy a flavorful vegetarian meal!
PrintPotato Curry with Peas
This comforting Potato Curry with Peas is a delightful vegetarian dish that combines fragrant spices, garlic, and fresh ginger to create a rich and satisfying meal. Perfect for cozy family dinners or special occasions, this curry is sure to impress with its warm flavors and hearty texture. The easy-to-follow recipe allows for ingredient substitutions based on what you have at home, making it a versatile choice for any night of the week. Serve it with warm naan or fluffy basmati rice for an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4 people
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 4 medium-large russet potatoes, peeled and cut into 1½” chunks
- 1 cup frozen green peas, thawed
- 2 tablespoons ghee or unsalted butter
- 2 onions, quartered and sliced
- 8 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- 3 heaping tablespoons tomato paste
- 3¼ cups chicken or vegetable stock
- Spices: garam masala, ground turmeric, paprika, fennel seed, black and white pepper
Instructions
- Prep all ingredients as listed above.
- In a large Dutch oven over medium-high heat, melt ghee (or butter) and sauté onions with a pinch of salt until soft.
- Add garlic, ginger, and spice mixture; cook until aromatic.
- Stir in tomato paste before adding potatoes and tomatoes; coat well.
- Pour in stock and bring to a simmer. Cook uncovered for about 45 minutes until potatoes are tender.
- Stir in thawed peas, cilantro, and lemon juice just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 10mg
