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Potato and Pea Curry

Potato and Pea Curry

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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.

Potato and Pea Curry

I am not fussy about potatoes. Living in Johannesburg I have gotten used to the fact that we don’t always get everything we want.

However, 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 watched an Indian chef boil his potatoes first, break them into chunks and then cook them in the spices.

For me that works perfectly, especially because potatoes take so long to cook in Johannesburg. I love how the curry turned out as the little mushy pieces of potato does thicken the curry well.

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. At least that’s how I feel.

Roti goes well with this Potato and Pea Curry but I personally prefer a fresh crusty bread with some pickles…yum!

I do hope you enjoy potatoes and if you do try this recipe please drop me a comment and a star rating. It is always appreciated.

More Recipes to try:

Yellow Potato Curry with Cumin

Cauliflower with Cumin and Cream

Delicious Broad Bean Curry

This recipe was first posted on 20 July 2020 and updated on 22 February 2022.

Potato and Pea Curry

Spicy, aromatic and delicious Potato and Pea Curry
Course Main Course
Cuisine Indian
Keyword potato and pea curry, potato curry, south african indian food, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 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


  • 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


  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


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