Curries Indian Side dishes Vegetarian

Dry potato and pea curry


  • 750g potatoes, peeled and cut into cubes
  • 2 tsp brown mustard seeds
  • 2 tbsp groundnut oil
  • 2 medium onions, sliced
  • 2 cloves garlic, crushed
  • 2 tsp ginger, grated
  • 1 tsp turmeric
  • Half a tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 125ml/half a cup water
  • 100g frozen peas
  • 1 tbsp chopped fresh mint


This is a really tasty Indian recipe, the mint gives it a lovely freshness.

Heat oil in a large pan and add mustard seeds. When they start to pop, add the onion, garlic, ginger and cook, stirring, until the onion is soft. Add the turmeric, chilli powder, cumin, garam masala and potato and mix well together. Season well with salt – about 1 tsp.
Add the water, cover and simmer for 15-20 minutes or until the potato is just tender, stirring occasionally.
Add the peas and simmer for another 3-5 minutes or until the potatoes are completely cooked through and all the liquid has been absorbed. Stir in the mint and serve.

Goes well with all Indian main courses as a side dish but could easily be served as a vegetarian main course with rice and naan bread.
If you cut the potato smaller, the same recipe makes a good filling for samosas.

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