Best 8 Potato Pea Curry Recipes

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY

Steps:

• Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
• Add all remaining spices, including salt. Stir well.
• Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
• Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
• Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
• Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
• Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

GROUND TURKEY, SWEET POTATO & PEA CURRY

Steps:

• In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
• Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
• Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
• Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
• Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY

Steps:

• 1. 1 Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently. 2. 2 Add all remaining spices, including salt. Stir well. 3. 3 Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently. 4. 4 Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes. 5. 5 Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point. 6. 6 Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes. 7. 7 Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

LENTIL, PEA AND POTATO CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
• Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
• Add the potato and lentils and stir to coat with the spice mixture.
• Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
• Add the peas to the curry and simmer, uncovered, for 5 minutes.
• While the curry simmers, cook the rice.
• Remove from the heat and stir in the cilantro and lemon juice.
• Serve on a bed of rice.

POTATO AND PEA CURRY

Steps:

• Heat oil in pan.
• Add onion and garlic, cook until onion is soft.
• Add potato and spices, cook another 2 minutes.
• Add tomatoes and water, bring to boil.
• Simmer for 20 minutes, stirring occasionally.
• When potato is tender, add peas. Cook until peas are hot.
• Stir yogurt and parsley or mint together in a separate bowl.
• Serve curry over rice with a dollop of cooling yogurt.

PEA AND POTATO CURRY

Steps:

• Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
• Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
• Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
• Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
• Add peas and cook until tender, about 12 minutes.
• Season with salt. Stir in yogurt. Remove cinnamon stick before serving.

SWEET POTATO & PEA CURRY

Steps:

• Heat the curry paste in a large pan and stir in the onion.
• Cover and cook for 5 mins, stirring occasionally, until softened.
• Add the potatoes, stock and coconut milk to the pan and bring to the boil.
• Turn the heat down and simmer the curry for 20 mins until the potato has softened.
• Add the peas, bring back to the boil and simmer for 2 mins more.
• Season to taste
• spoon the curry into bowls.
• Scatter over the coriander before eating.

POTATO PEA CURRY

Steps:

• Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch. Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions. Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt. Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.