Spiced potatoes and peas

Spiced potatoes and peas
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 15-20 min

Chetna Makan’s quick and healthy vegetarian curry recipe is packed with simple, warming flavours and is so comforting on a cold day.

Nutrition: per serving

Calories
317kcals
Fat
4.6g (0.6g saturated)
Protein
10.3g
Carbohydrates
53.3g (12.1g sugars)
Fibre
10.5g
Salt
1.9g
Calories
317kcals
Fat
4.6g (0.6g saturated)
Protein
10.3g
Carbohydrates
53.3g (12.1g sugars)
Fibre
10.5g
Salt
1.9g

Ingredients

  • 1 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8 fresh curry leaves (or 16 dried)
  • 2 medium onions, roughly chopped
  • 1 green chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 200g tinned chopped tomatoes
  • 1½ tsp sea salt
  • ½ tsp ground turmeric
  • ½ tsp kashmiri chilli powder (or mild chilli powder)
  • 4 medium potatoes (about 800g), chopped into 2cm cubes
  • 300g frozen peas
  • 1 tsp garam masala
  • Handful chopped fresh coriander to serve

Method

  1. Heat the oil in a medium saucepan or casserole with a lid. Add the mustard seeds and cumin seeds and cook until starting to sizzle. Add the curry leaves and cook for 1 minute. Lower the heat and add the chopped onions, green chilli and garlic, then cook, stirring occasionally, for about 7 minutes until golden brown.
  2. Add the tomatoes and cook for 5 minutes. Add the salt, turmeric and chilli powder, mix well and cook for a further minute.
  3. Add the cubed potatoes to the pan along with 500ml freshly boiled water from a kettle. Bring to the boil, cover and simmer for 15-20 minutes until the potatoes are cooked, adding the peas for the last 10 minutes. Stir in the garam masala, mixing well, and season to taste. Serve the curry steaming hot, sprinkled with the coriander.

delicious. tips

  1. Cool and chill covered for 3-4 days. Reheat until piping hot before serving.

Recipe By

Chetna Makan

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Indian side dishes

Cumin paneer salad

Chetna Makan’s vegetarian recipe for her marinated cumin paneer salad can be thrown together in...

Save recipe icon Save recipe icon Save recipe

Indian side dishes

Tadka dhal

Chetna Makan’s comforting tadka dhal recipe combines lentils with turmeric and chilli in this warming...

Save recipe icon Save recipe icon Save recipe

Indian side dishes

Sour and spicy potatoes (alu chaat) with chutneys

Chetna Makan’s alu chaat recipe is the perfect side dish for an Indian feast. Sour...

Save recipe icon Save recipe icon Save recipe

Indian side dishes

Tomato kachumber

Try this deliciously different tomato side dish, a tomato kachumber salad – as a side...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.