Recipes

Potato Curry with Peas

Potato Curry with Peas
Serve this potato curry with Indian flatbread for a vegetarian meal or use as an accompaniment for simple grilled fish or chicken.
Recipe Source: Potato Goodness

Like this recipe? Want more?
Check out our recipe book.

DOWNLOAD NOW
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Servings: 4-5

Categories

Ingredients

Ingredients

  • 1 1/2 lbs. red or yellow potatoes (4-5 medium), peeled
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 5 cardamom pods, seeds removed from husks
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons canola oil
  • 1 Tablespoon yellow mustard seeds
  • 1 Tablespoon brown or black mustard seeds
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 Tablespoon minced fresh ginger
  • 1 cup water
  • 1 cup frozen peas
  • 2 Tablespoons chopped fresh mint
  • 1 Tablespoon lemon juice
  • Freshly ground pepper to taste

Preparation

Directions

  1. Place potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Cook over medium heat until the potatoes are tender, 10 to 20 minutes. Drain and cool slightly. Crush the potatoes with the back of a wooden spoon and set aside.
  2. Meanwhile, toast cumin, coriander and cardamom seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle; grind to a powder. Add turmeric and cinnamon; set aside.
  3. Heat oil in a large nonstick skillet over medium heat. Add yellow and brown or black mustard seeds and cover the pan; when the seeds start to pop, remove the pan from the heat and let stand until the popping ceases. Uncover the pan and return to low heat. Add onions and sauté until golden, 10 to 15 minutes.
  4. Add garlic, jalapenos, ginger and the reserved spice mixture and sauté for 2 minutes more. Stir in water and simmer for 5 minutes. Stir in peas, mint and lemon juice and cook until heated through, about 3 minutes. Stir in the reserved potatoes and season with salt and pepper.

You Might Also Like

You Might Also Like

Spring Onion and Potato Soup

Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.

Smoky Potato Burnt Ends

Tender and creamy fingerling potatoes tossed in a sweet and slightly spicy BBQ dry rub containing smoked paprika, cumin, garlic, and brown sugar. Roasted in the oven and drizzled with barbecue sauce, the perfect side dish to an outdoor get together or a wonderful vegetarian entrée.

Green Goddess Potato Salad

Tender potatoes in an herb yogurt dressing with fennel, asparagus, and eggs.