Home > Recipes > Indian side dishes > Spiced potatoes and peas

Spiced potatoes and peas

By: Chetna Makan

Chetna Makan’s quick and healthy vegetarian curry recipe is packed with simple, warming flavours and is so comforting on a cold day.

Chetna Makan’s quick and healthy vegetarian curry recipe is packed with simple, warming flavours and is so comforting on a cold day.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Heat the oil in a medium saucepan or casserole with a lid. Add the mustard seeds and cumin seeds and cook until starting to sizzle. Add the curry leaves and cook for 1 minute. Lower the heat and add the chopped onions, green chilli and garlic, then cook, stirring occasionally, for about 7 minutes until golden brown.
Add the tomatoes and cook for 5 minutes. Add the salt, turmeric and chilli powder, mix well and cook for a further minute.
Add the cubed potatoes to the pan along with 500ml freshly boiled water from a kettle. Bring to the boil, cover and simmer for 15-20 minutes until the potatoes are cooked, adding the peas for the last 10 minutes. Stir in the garam masala, mixing well, and season to taste. Serve the curry steaming hot, sprinkled with the coriander.

Nutrition: per serving

Recipe By:

Chetna Makan

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Learn

Learn

In the kitchen