My potato curry with peas is the perfect comfort food for chilly days, bursting with warming, aromatic flavors. Packed with onions, garlic, ginger, and a blend of spices, this dish features tender potato chunks and peas simmered in a rich, velvety sauce. It’s a satisfying and healthy vegetarian meal that’s sure to bring cozy vibes to any meal!
Ingredients
- 1 tablespoon garam masala
- 1 ¼ teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspoon fennel seeds
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- 4 tablespoons olive oil
- 2 tablespoons ghee (or unsalted butter)
- 2 onions, quartered and sliced
- Salt, to taste
- 8 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- 3 heaping tablespoons tomato paste
- 4 medium-large russet potatoes (about 2 ¾ to 3 pounds), peeled and cut into 1 ½” chunks
- 6 Campari or Roma tomatoes, chopped
- 3 ¼ cups chicken or vegetable stock
- 1 cup frozen green peas, thawed
- ½ cup cilantro, roughly chopped
- 1 teaspoon lemon juice (optional)
- Green onions, for garnish (optional)
- Sriracha, for garnish (optional)
Preparation
- Prep Ingredients: Start by gathering and prepping all your ingredients. This ensures everything is ready to go as you cook.
- Spice Mix: In a small bowl, combine garam masala, turmeric, paprika, fennel seeds, black pepper, and white pepper. Use a fork to mix well and set aside.
- Cook Onions: Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add olive oil and ghee (or butter). Once melted and hot, add onions and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add Spices & Aromatics: Stir in the prepared spice mix, garlic, and ginger. Cook for about 30-45 seconds until fragrant.
- Tomato Paste & Potatoes: Stir in the tomato paste and cook for another 30 seconds. Then, add the potatoes and tomatoes, stirring gently to coat them in the spice and onion mixture.
- Add Stock & Simmer: Pour in the stock and stir to combine. Bring the mixture to a simmer. Reduce the heat slightly and let it simmer uncovered for about 45 minutes, stirring occasionally, until the potatoes are tender but still hold their shape. (If the sauce reduces too much, cover during the last 10 minutes of cooking.)
- Finish & Serve: Once the potatoes are cooked, stir in the peas, cilantro, and lemon juice. Cook for another 2-3 minutes. Serve with warm naan bread, basmati rice (white or brown), and garnish with green onions and sriracha if desired.
Tips & Tidbits for Potato Curry with Peas
- Russet Potatoes: I recommend using russet potatoes for their starchy texture. They create a naturally creamy sauce while holding their shape during cooking. Peel and chop them into medium-large chunks.
- Fresh Ginger: While ground ginger can work in a pinch, fresh ginger adds the best flavor and health benefits. Simply peel and grate it for a fresh, zesty kick.
- Ghee vs. Butter: Ghee (clarified butter) is a traditional ingredient in Indian cooking with a rich, nutty flavor. It has a high smoke point, making it ideal for cooking. If you don’t have ghee, unsalted butter is a great substitute.
- Serving Suggestions: This curry pairs beautifully with warm garlic naan or basmati rice. For a refreshing side, try a cucumber and yogurt salad to balance the rich flavors.