Potato and Pea Curry

Total Time
45mins
Prep 15 mins
Cook 30 mins

Potatoes are like ground beef to me, there is so much you can do to them.

Ingredients Nutrition

Directions

  1. Cut potatoes into 2 cm cubes.
  2. Heat mustard seeds in a large pan until they start to pop.
  3. Add ghee, onion, garlic and ginger; cook, stirring, until soft.
  4. Add turmeric, salt, pepper, chilli, cumin, garam masala and potato.
  5. Stir until potatoes are coated.
  6. Add water; simmer, covered, 15-20 minutes, or until potato is just tender; stir occasionally.
  7. Add peas, stir; simmer, covered, 3-5 minutes, or until potato is cooked and liquid is absorbed.
  8. Stir in mint.
  9. Garnish with parsley if desired.

Reviews

(3)
Most Helpful

Love the combination - this is a meal in itself, however being a carnivore I served it with skinless, boneless chicken breasts, baby carrots. Loved the flavor. I used 1 tsp mustard powder instead of the seeds and mashed the potatoes before adding the peas and mint. Watch the amount of liquid left ibefore you start to mash them there may just a bit too much liquid (as this recipe did not intend to mash the potatoes) I removed the extra sauce and served it over the potatoes & peas Super recipe Eve*Thanks

Bergy November 14, 2002

This was fantastic. We didn't have any ghee, so we used butter and it was still delicious. We also decided to modify it by adding cauliflower. We added that the same time as the potatoes and it was perfect. I used 1/2 t of cayenne pepper for the "pepper" and it was a little too spicy for my 6 year old daughter, so I think I'll use 1/4 t of cayenne pepper for this recipe next time. My husband and I loved this, so we'll probably make it a lot!

Soozaler April 25, 2010

Excellent! I was looking for a curried potato recipe that wasn't too liable to burn or require pre-cooking. This worked perfectly but I increased the spice to match my taste.

dimensionally transcendental February 13, 2008

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