This popular Punjabi curry is a simple and delicious dish. I almost always have potatoes in my pantry and a bag of frozen peas in the freezer, so even when my fridge is empty, I can still make this tasty curry.
Potatoes and peas are rather humble ingredients, but when you serve them in a fragrant onion-tomato sauce, they really shine.
Ingredients for 4 people
- 2 tbsp ghee / use vegetable oil for a vegan version
- 600 ml water
- 1 bay leaf
- 1 tsp cumin seeds
- 2 medium red onions, chopped
- 1 ½ tsp ginger paste
- 1 ½ tsp garlic paste
- ¼ tsp turmeric
- 1 ½ tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp paprika powder
- 200g potatoes (about 4 small waxy), peeled and diced into 1 cm cubes
- 1 cup strained tomatoes
- 1 ¼ cup peas (frozen)
- ½ tsp garam masala
- 1 tsp salt
- 2 tbsp fresh coriander leaves, chopped
Instructions
Heat ghee / oil in a non-stick pan over medium heat and briefly roast the cumin seeds and bay leaf. As soon as the seeds begin to pop, add the onions and sauté for 3-4 minutes until golden brown. Then add the ginger paste and garlic paste and fry for 30 seconds, stirring.
Add turmeric, coriander, cayenne pepper, and paprika powder and fry for another 30 seconds, stirring.
Toss the diced potatoes in the spice mixture and pour in 600 ml water. Bring to a boil, cover, and simmer on low heat for 5 minutes or until the potatoes are half cooked.
Add the strained tomatoes and stir. Cover and simmer over medium heat, stirring occasionally, for 8 minutes until the potatoes are cooked through (they should slide off a knife inserted into them easily).
When the potatoes are cooked, stir in the peas, garam masala and salt. Cover and simmer over medium heat, stirring occasionally, for 15 minutes.
Tips
- Avoid canned peas, as they are already pre-cooked.
- The spiciness can be adjusted to taste.
- Not only cayenne pepper, but also garam masala gives this dish its heat.