History Cookbook: Dry Potato and Pea Curry (Hindu Cooking)

Healthiness : (1 vote)

Difficulty:  
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of servings: Serves 4
Serving suggestions: Eat with chapatis, as a filling for toasted sandwiches, or fill pitta-pockets and enjoy with yoghurt
This is a vegetarian recipe


This vegetarian curry is delicious hot or cold and keeps well in an air tight container in the fridge

For images of the cooking process see our Potato/Pea Curry Picture Gallery.

With thanks to Sheela Joshi   for her help with this podcast.

• 4 medium-sized boiled potatoes
• ½ cup frozen peas
• 1 onion
• 2 cloves of garlic
• 1 tsp cumin seeds
• salt to taste
• ¼ tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• sunflower oil
• 2 tsps lemon juice

• Teaspoon
• Cup
• Saucepan with lid
• Peeler
• Knife
• Chopping Board
• Wide Flat Pan
• Wooden Spoon
• Fish Knife or Wooden Spatula

Always wash your hands before preparing food.

1. Boil and peel the potatoes and cube them into small cubes
2. Finely chop an onion
3. Peel and chop the garlic finely
4. Put sunflower oil in a wide flat pan (that has a lid)
5. When the oil is hot, add 1 tsp of cumin seeds. The cumin seeds will start popping (do not let them turn black!)
6. Add the onions and stir occasionally until the onions are soft
7. Add the cubed potatoes, garlic and peas and all the spices
8. Gently stir the whole mixture thoroughly and cover with the lid
9. After 5 minutes, using a fish knife or wooden spatula, turn the vegetables over
10. Let them cook for a further 5 minutes
11. Sprinkle with lemon juice and it’s ready to serve