History Cookbook: Dry Potato and Pea Curry (Hindu Cooking)
About this recipe
Healthiness : (80 votes)
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

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.
Ingredients
- 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
Equipment
- Teaspoon
- Cup
- Saucepan with lid
- Peeler
- Knife
- Chopping board
- Wide flat pan
- Wooden spoon
- Fish knife or wooden spatula
Making and cooking it

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

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Name: Mary | 10th June 2012 |
Just made these tonight and they went rlaely well with my New Mexican Cream of Green Chile Chicken Soup! I hope it's okay if I link to the recipe when I get my own blog up and running, all credits included, of course. |
Name: Tangie | 11th August 2011 |
I might be beating a dead horse, but thank you for posting this dish! |
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