Potato and Pea Curry Recipe

Name: Potato and Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive or canola oil; 1/8 teaspoon ground asafetida; 1/4 teaspoon whole cumin seeds; 1 pound small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1-inch dice); 2 cups peas, fresh or frozen and defrosted; 1/2 cup plain yogurt; 1 1/2 teaspoons finely grated peeled fresh ginger; 3/4 teaspoon salt; 1/41/2 teaspoon cayenne pepper, or more if you prefer; 1 tablespoon ground coriander

Servings: persons

1
Pour the oil into a large, preferably nonstick saute pan and set over medium-high heat.
2
When hot, put in the asafetida and cumin seeds.
3
Ten seconds later, add the potatoes.
4
Stir and fry until the potatoes have browned lightly.
5
Now put in the peas, 3 tablespoons of the yogurt, the ginger, salt, and cayenne.
6
Stir and cook until the yogurt has been absorbed.
7
Add another 3 tablespoons yogurt and the coriander.
8
Stir and cook until the yogurt is absorbed again.
9
Add the remaining yogurt.
10
Stir and cook for a minute.
11
If you are using frozen peas, the dish is done.
12
If you are using fresh peas, add 3 tablespoons water, cover, turn heat to low, and cook very gently for 68 minutes or until the peas are tender.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive or canola oil, 1/8 teaspoon ground asafetida, 1/4 teaspoon whole cumin seeds, 1 pound small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1-inch dice), and more.

Yes, Potato and Pea Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Pea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions