I haven’t cooked this Potato and Pea Curry in a while, was so good to have it again. The reason I haven’t cooked it much is due to the fact that I don’t always get the right potatoes for this curry. I am not fussy about potatoes because living in Johannesburg I have gotten used to the fact that we don’t always get everything we want. But I do think you need super soft cooking potatoes for this particular curry.
My hubby and I visited the Indian store where I get spices and all the Indian veggies, this weekend. He saw these potatoes and in typical Indian fashion insisted we buy a 10kg bag of potatoes. What am I going to do with all that potatoes remains to be seen.
I absolutely love potatoes but there’s a limit to what quantity I buy. Seems like I will have to post a potato recipe every day until it’s finished, sounds like a plan, right?
What potatoes is best?
Growing up in Durban all I ever knew was”Up to Date” potatoes, every Indian home needed these gravy soaking potatoes for their curries…Lol! If your potatoes don’t cook soft enough then it’s not great for a curry.
Often you only find these potatoes in the Indian stores or sometimes if I am lucky I will find it at Checkers. Up-to Date potatoes are oval shaped, slighlty flattened with a light skin. They are great for mashed potatoes, slap chips and curries, of course.
These potatoes were originally grown in Scotland but now grown around the world. If you haven’t used these potatoes in your curry, do yourself a favour and get some. You won’t regret it.
How do I cook a Potato and Pea Curry
Potato and Pea curry is cooked similar to a Lamb Curry, minus the lamb…haha! This is one curry that I do use almost all the spices in my cupboard. I think those potatoes do need to be flavoured well.
I use whole spices and ground spices, tomatoes, ginger garlic and onion.
How to serve a Potato and Pea Curry
For once I am not going to suggest rice, for me rice just doesn’t work with this dish. Roti goes well with this Potato and Pea Curry but I personally prefer a fresh crusty bread with some pickles…yum!
Potato and Pea Curry
- 4 cups cubed potatoes
- 1/4 cup vegetable or light olive oil
- 2 pieces cinnamon sticks
- 2 bay leaf
- 1 star aniseed
- 1 onion finely chopped
- 1 sprig curry leaf
- 1 tsp ginger/garlic paste
- 1 tbsp masala
- 1 tsp kashmiri chilli powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground soomph/fennel
- 1/2 tsp garam masala
- 2 roma tomatoes skin removed and blended
- 1 cup fresh or frozen peas
- 1 cup water
- fresh coriander to garnish
- In a large flat pot, heat the oil. Add the cinnamon stick, bay leaf and star aniseed and allow it to fry until fragrant
- Add the onion and curry leaf. Fry the onion until it is golden brown
- Mix in the ginger/garlic paste and fry for a minute
- Add the masala, chilli powder, turmeric, coriander, cumin, fennel and garam masala. Fry the spices for a minute
- Add the potatoes and mix well. Allow the potatoes to cook in the spices on a low heat for 5 minutes
- Mix in the blended tomatoes, season with salt. Cover and cook for 10 minutes or until tomatoes are cooked
- Add water and allow the curry to simmer until potatoes are soft and tender. Add the peas towards the end of cooking time, about 5 minutes. Cook until peas are tender
- Season with fresh coriander and serve hot
- If you are living on the coast you may not require a whole cup of water as the potatoes will cook quicker. You can use your discretion in terms of how much water you will need. It is possible you may not require any water. At higher altitude the water is required, however here too you may need to use your discretion
- If you do not have masala you can use chilli powder, however, you may only need a couple of teaspoons. You can also reduce the amount of masala if you prefer a milder curry
- If your tomatoes are too acidic you can add a pinch of sugar to your curry
- You can also use butter ghee instead of oil