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Potato and Pea Curry

Spicy, aromatic and delicious Potato and Pea Curry
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: potato and pea curry, potato curry, south african indian food, vegetarian
Servings: 4

Ingredients

  • 3 large potatoes or 600grams
  • 2 tablespoon vegetable oil or butter ghee
  • 1 teaspoon cumin seeds
  • 2 x5cm pieces cinnamon sticks
  • 1 bay leaf
  • 1 star anise
  • 1 onion finely chopped
  • 1 sprig curry leaf
  • 2 green chillies
  • 1&1/2 tsp ginger/garlic paste
  • 1 tbsp masala
  • 1/2 tsp turmeric
  • 1/2 tsp ground soomph/fennel
  • 1/2 tsp garam masala
  • 1 tsp dried methi leaves
  • 1/2 cup fresh or frozen peas
  • 1 cup water
  • salt
  • 1 tsp butter ghee (optional)
  • fresh coriander to garnish

Instructions

  • Add the potatoes to a pot, cover with water and boil until soft and tender. Once boiled allow to cool a little, remove the skin and break it little chunks
  • In a large flat pot, heat the oil. Add the cumin seeds. Once it starts to splutter add the cinnamon stick, bay leaf and star anise and allow it to fry until fragrant
  • Add the onion and curry. Fry the onion until it is golden brown
  • Mix in the ginger/garlic paste and fry for a minute. Add the chillies and curry leaf
  • Add the masala, fennel and garam masala. Fry the spices for a minute. Add a few drops of water to prevent it from burning
  • Add the potatoes and peas, mix well. Allow the potatoes to cook in the spices on a low heat for 1 minute. Add the water, season with salt and simmer for 10 minutes until the sauce thickens. Add the butter ghee (if using) dried methi leaves and fresh coriander

Notes

 
  1. You can adjust the amount of masala if depending on how hot you prefer the curry
  2. You can use butter ghee to cook the curry, instead of oil
  3. My potatoes took a whole hour to cook but if you're not living at high altitude it may require less time