Creamy Potato Peas Curry is a delicious and classic vegetarian dish that is easy to make and perfect for a comforting meal. This hearty and satisfying curry is best enjoyed with fluffy rice or your favourite Indian bread.
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Wash, boil and peel potatoes, cut them into small pieces, and set aside.
Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.
Reheat the oil over medium to high heat and add cumin seeds, cloves, bay leaf, black cardamom, green cardamom, cinnamon stick, dry red chillies, and mace. Let them splutter.
Stir in chopped ginger and garlic, and cook until slightly golden, about 2-3 minutes.
Add the ground tomatoes and green chilli and cook for 3-4 minutes.
Add yogurt, and stir for 2-3 minutes.
Add the turmeric, cumin powder, degi mirch powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes or until oil surfaces.
Add peas to the wok, and mix for another minute.
Add cubed potatoes, mix until evenly coated with the mixture, and cook for 3-4 minutes, stirring occasionally.
Add water, and bring to a boil. Reduce heat, cover and simmer for 5-6 minutes, stirring occasionally.
Add cream, kasuri methi, and garam masala. Mix well and cook for another 2-3 minutes.
Adjust seasoning to taste. Garnish with coriander.
Turn off the heat and serve hot with roti, naan, and paratha as a side dish.
You can adjust the consistency of the gravy by adding less or more water.
You can adjust the spice level to your preference by adding more or fewer chillies.
I prefer mustard oil for this recipe as it gives the curry a nice colour and texture. You can also use any refined oil.
If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients.
You can use canned tomatoes or puree instead of fresh ones.
You can use frozen or fresh peas for this recipe.
The number of servings will depend on the quantity of the dish served.
How do I make creamy potato peas curry from scratch?
To make creamy potato peas curry, start by boiling and peeling medium-sized potatoes, then cut them into small pieces. Heat mustard oil in a heavy-bottomed pan, add spices like cumin seeds, cloves, and cardamom, and let them splutter. Stir in chopped ginger and garlic, then add ground tomatoes and green chilies. Incorporate yogurt, spices, peas, and cubed potatoes, and cook until everything is well combined. Finally, add cream and kasuri methi, adjust seasoning, and serve hot with rice or Indian bread.
Is creamy potato peas curry suitable for a vegetarian diet?
Yes, creamy potato peas curry is a perfect dish for vegetarians. It is made with wholesome ingredients like potatoes, peas, and yogurt, making it a hearty and satisfying meal option. You can enjoy it with rice or your favorite Indian bread for a complete vegetarian feast.
What can I substitute for yogurt in creamy potato peas curry?
If you're looking for a substitute for yogurt in creamy potato peas curry, you can use coconut milk or cashew cream for a dairy-free option. Alternatively, sour cream or buttermilk can work well if you prefer a similar tangy flavor. Just keep in mind that the texture and taste may vary slightly.
How should I store leftover creamy potato peas curry?
To store leftover creamy potato peas curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it for up to a month. When reheating, add a splash of water to maintain the creamy consistency.
What dishes pair well with creamy potato peas curry?
Creamy potato peas curry pairs wonderfully with fluffy basmati rice, roti, naan, or paratha. You can also serve it alongside a fresh salad or raita for a refreshing contrast. For a complete meal, consider adding a side of pickles or papadums to enhance the flavors.
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