A balanced curry that is quite regular and famous in most parts of India, especially in southern parts of India is Potato and Pea Curry. Takes pretty little time to make and can be considered as a one-pot recipe. Vegan | Gluten-Free | Nut-Free
Ingredients to make South Indian Potato and Pea Curry
- Cooking Oil. Neutral cooking oil like vegetable oil, sunflower oil or flavorless coconut oil.
- Cumin Seeds. Cumin seeds are used in almost all Indian curry recipes as it helps with digestion and has many other health benefits, have a pack of cumin seeds in your pantry if you enjoy cooking curries at home.
- Green Chilies. Use if you can handle the spiciness, skip if not!
- Curry Leaves, optional. You can find fresh curry leaves in most of the Indian grocery stores for a very reasonable price and there are also many curry leaf plant sellers on Etsy and Facebook Marketplace.
- Onion. Red or Yellow.
- Ginger and Garlic Paste, check notes below on how you can make at home.
- Roma Tomatoes.
- Ground Turmeric.
- Coriander Powder.
- Red Chili Powder.
- Dried Mango Powder ( or amchur powder ), optional.
- Potatoes, yellow color ones.
- Peas, fresh or frozen.
- Salt.
- Fresh Cilantro.
- Limes.
Homemade Ginger and Garlic Paste
- Peel the skin of Ginger and roughtly chop.
- Take roughly equal parts of garlic to the ginger and grind to smooth paste along with 1/2 tsp of ground turmeric.
- Turmeric acts as natural preservative and can store this ginger and garlic paste in an air-tight container in the refrigerator for almost 4 weeks.
How to make Potato and Pea Curry
- Add cooking oil to a pot and let the oil heat on medium flame. When oil is hot, add cumin seeds, slit green chillies, curry leaves and fry for a second. Be careful when frying green chillies and curry leaves as moisture from them causes the oil to pop and splatter.
- Now add finely chopped onion, a pinch of salt and fry till onions turn light brown in color. Do not burn the onion. In meantime, puree the tomatoes and keep aside.
- When onion is almost done, add ginger and garlic paste and, fry for 2 mins.
- Add pureed tomatoes to the pan, mix everything well and let cook on medium heat till oil separtes ( it takes like 4 mins ). This step is important, not well cooked tomatoes will give raw taste to the curry.
- When tomato puree is cooked, add ground turmeric, corainder powder, red chilli powder, salt and fry for a minute.
- Add diced potatoes, peas, water to the pot, mix everything together and cook on medium heat with liid covered. Cook till potatoes are well cooked. Add 1/2 cup more water if required to cook potatoes.
- When potatoes are almost done, add dried mango powder, chopped cilantro and cook for 2-3 mins on low heat.
- Turn off the flame, squeeze half a lime juice on top of the curry and serve. Goes well with rice or flat bread (roti).
South Indian Potato and Pea Curry
Authentic South Indian Potato and Pea Curry made with all vegan and gluten-free ingredients. Goes well with rice or flat bread ( roti ).
Ingredients
- 3 tbsp Cooking Oil
- 1/2 tsp Cumin Seeds
- 2 Green Chilies optional
- 4 Curry Leaves optional
- 1 Onion red or yellow
- 1 tbsp Ginger and Garlic Paste
- 2 Roma Tomatoes
- 1/2 tsp Ground Turmeric
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder or as needed
- Salt as needed
- 4 Potatoes yellow, medium size
- 1/4 cup Peas
- 3 cups Water
- 1/2 tsp Dried Mango Powder optional
- 2 tbsp Cilantro chopped
- 1/2 Lime
Instructions
- Add cooking oil to a pot and let the oil heat on medium flame. When oil is hot, add cumin seeds, slit green chillies, curry leaves and fry for a second. Be careful when frying green chillies and curry leaves as moisture from them causes the oil to pop and splatter.
- Now add finely chopped onion, a pinch of salt and fry till onions turn light brown in color. Do not burn the onion. In meantime, puree the tomatoes and keep aside.
- When onion is almost done, add ginger and garlic paste and, fry for 2 mins.
- Add pureed tomatoes to the pan, mix everything well and let cook on medium heat till oil separtes ( it takes like 4 mins ). This step is important, not well cooked tomatoes will give raw taste to the curry.
- When tomato puree is cooked, add ground turmeric, corainder powder, red chilli powder, salt and fry for a minute.
- Add diced potatoes, peas, water to the pot, mix everything together and cook on medium heat with liid covered. Cook till potatoes are well cooked. Add 1/2 cup more water if required to cook potatoes.
- When potatoes are almost done, add dried mango powder, chopped cilantro and cook for 2-3 mins on low heat.
- Turn off the flame, squeeze half a lime juice on top of the curry and serve. Goes well with rice or flat bread (roti).
Notes
Can store in an air-tight container in the refrigerator for up to 2 days. Reheat with 2-3 tbsp of water before serve.
