Potato and Green Pea Curry is one of those recipes that feels like a warm hug on a plate. I remember my grandmother making this during spring when fresh peas were abundant. The combination of earthy potatoes and sweet green peas creates such a beautiful balance. What makes this recipe special is how the yogurt adds a lovely tang that brightens up all those warm spices. You don’t need any fancy ingredients – just good old-fashioned vegetables and spices that you probably already have at home.
About the Recipe
This recipe deserves a spot in your regular dinner rotation because it’s both nourishing and incredibly satisfying. The pressure cooking method makes everything wonderfully tender while keeping the cooking time short. What I love most is how the spices blend together to create layers of flavor without being overwhelming. It’s vegetarian-friendly, budget-conscious, and uses ingredients you can find anywhere. Whether you’re cooking for family or friends, this curry always gets compliments. The best part? It tastes even better the next day.
Why You’ll Love This Recipe
You’ll find yourself making this curry again and again because it hits all the right notes. The potatoes become perfectly creamy while the peas add little bursts of sweetness. The spice blend creates warmth without too much heat, making it perfect for everyone at the table. I love how the yogurt creates this silky gravy that coats everything beautifully. It’s also incredibly versatile – serve it with rice, roti, or even crusty bread. The cooking process fills your kitchen with the most amazing aromas. Plus, it’s ready in under an hour, making it perfect for busy weeknights when you still want something homemade and delicious.
Potato and Green Pea Curry
Cooking Tips
Don’t skip the pressure cooking step – it makes the potatoes incredibly tender. When adding yogurt, make sure to beat it well first and keep the heat low to prevent curdling. Let the onions get properly golden; this builds the flavor base. Cook the spice mixture for that full minute to release their oils. If your curry seems too thick, add a splash of water. Taste and adjust salt at the end since the yogurt adds some tanginess.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes total. Serve hot with steamed basmati rice or warm chapati for the perfect meal. The curry stores beautifully in the fridge for up to 3 days and actually tastes better as the flavors meld. You can freeze portions for up to a month. When reheating, add a little water if it seems thick and warm gently on the stove.
Similar Recipes
- Aloo Gobi (Potato and Cauliflower Curry)
- Chana Masala (Chickpea Curry)
- Mixed Vegetable Curry
- Palak Paneer (Spinach and Cottage Cheese Curry)
- Dal Tadka (Tempered Lentil Curry)
Nutrient Benefits
This curry packs plenty of nutritional goodness into every bowl. Potatoes provide vitamin C, potassium, and filling fiber. Green peas add plant-based protein, vitamin K, and antioxidants. The yogurt contributes probiotics for gut health plus calcium. Turmeric offers anti-inflammatory benefits, while the other spices aid digestion. The combination of vegetables and dairy makes this a well-rounded, satisfying meal that keeps you full and nourished.
Potato and Green Pea Curry
Ingredients
- 500 gms Potatoes
- 500 gms Green Peas (unshelled)
- 1 Onion (large)
- 3 Tomatoes (medium)
- 2 tsp Oil
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1 tsp Chaat Masala
- 1 tsp Cumin Powder
- 1/2 tsp Chilli Powder
- 3/4 tsp Coriander Powder
- 1/2 sp Turmeric Powder
- 1 tsp Salt
- 1/2 cup Curd
- 1 tbsp Coriander Leaves (chopped)
Instructions
- Wash the potatoes and shell the green peas for the curry.
- Place them in 2 separator pans of a pressure cooker with 1 cup water in each.
- Pressure cook for 5 minutes.
- Remove the potatoes and green peas from the cooker and set aside.
- Rinse out the cooker body.
- Peel the potatoes and cut each into six pieces.
- Peel the green peas.
- Chop the onion and tomatoes fine.
- Heat the oil in large kadai over moderate heat.
- Add the onion and saute until it turns light brown.
- Mix in the tomatoes and cook until they are soft and well blended.
- Add the ginger-garlic paste, spice powders and salt.
- Saute for 1 minute.
- Reduce heat and add the potatoes and green peas.
- Cook until the oil rises to the surface.
- Beat the curd and blend it into the curry.
- Simmer for a few minutes.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use frozen peas instead of fresh ones?
Yes, frozen peas work perfectly fine. Skip the pressure cooking step for frozen peas and add them directly to the curry during the last few minutes of cooking. They’ll heat through quickly and maintain their bright color and texture.
What if I don’t have a pressure cooker?
You can boil the potatoes and peas separately in regular pots until tender. Cut potatoes into smaller pieces so they cook faster. The peas will need about 8-10 minutes of boiling, while potatoes need 15-20 minutes depending on size.
Can I make this curry without yogurt?
Surely. You can skip the yogurt or substitute it with coconut milk for a different flavor profile. The curry will still be delicious, just with a slightly different taste and texture. Add the coconut milk the same way you would add yogurt.
How can I make this curry spicier?
Increase the chili powder to 1 teaspoon or add a chopped green chili along with the ginger-garlic paste. You can also add a pinch of cayenne pepper at the end. Start with less and adjust to your heat preference.
Why did my yogurt curdle in the curry?
This happens when yogurt is added to hot curry too quickly. Always beat the yogurt well first, reduce the heat to low, and add it gradually while stirring constantly. Room temperature yogurt works better than cold yogurt straight from the fridge.
