Potato Pea Curry Recipe

Name: Potato Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large baking potatoes, peeled; 1/2 cup clarified butter (ghee); 2 large onions, diced; 1 tablespoon chopped garlic; 1 tablespoon freshly grated ginger; 2 1/2 tablespoons ground cumin; 1 teaspoon turmeric; 1/2 tablespoon ground coriander; 1/2 tablespoon crushed red pepper flakes; 3 tomatoes, seeded and diced; 3 cups chicken stock or water; 1 tablespoon salt; 2 cups fresh or frozen peas, thawed; 1 tablespoon brown sugar; 1/4 cup freshly squeezed lime juice; 1 bunch cilantro, leaves roughly chopped

Servings: persons

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

1
Cut the potatoes into 1/2-inch dice.
2
To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear.
3
Drain well.
4
Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat.
5
Saute the onions until they are brown.
6
At the same time, heat the remaining clarified butter in a large skillet over medium heat.
7
Fry the potatoes until they are golden and add sauteed onions.
8
Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes.
9
Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes.
10
Return the pan to medium heat.
11
Stir in the tomatoes, chicken stock or water, and salt.
12
Simmer, uncovered, until the potatoes are soft, about 15 minutes.
13
Add the remaining ingredients and cook until the peas are heated through.
14
Adjust the seasonings and serve immediately.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 large baking potatoes, peeled, 1/2 cup clarified butter (ghee), 2 large onions, diced, 1 tablespoon chopped garlic, and more.

Yes, Potato Pea Curry falls under the Meat & Poultry 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.

Potato Pea Curry

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