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Potato and Pea Curry

Savor the delightful flavor of this Potato and Pea Curry, which is not only vegan and gluten-free but also easy to make. Here's an efficient way to make it using a stovetop or an Instant Pot pressure cooker.
1
25 min
TOTAL TIME
286
CALORIES
$1.27
PER SERVING
Potato and Pea Curry
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Ingredients
16 INGREDIENTS
6 SERVINGS
Vegetable Oil
3 tbsp vegetable oil
Garlic Paste
3/4 tsp garlic paste
Cumin Seeds
1 tsp cumin seeds
Garam Masala Powder
3/4 tsp garam masala powder
Fresh Dill
1 tbsp fresh dill
finely chopped
Water
water
as needed
Tomatoes
4 medium tomatoes
chopped
Potatoes
5 medium potatoes
peeled and cubed
Green Peas
2 cups green peas
Serrano Peppers
2 whole serrano peppers
finely chopped
Onion
1 large onion
thinly sliced
Ginger Paste
3/4 tsp ginger paste
Kashmiri Red Chili Powder
1 1/2 tsp kashmiri red chili powder
Coriander Powder
1 1/2 tsp coriander powder
Turmeric Powder
1/2 tsp turmeric powder
Fresh Coriander Leaves
2 tbsp fresh coriander leaves
finely chopped
Directions
STOVETOP METHOD
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Heat vegetable oil in a pan or kadai.
2
Add the cubed potatoes and fry on high for 3-4 minutes. Then, remove the potatoes and set them aside.
3
In the same pan, add the cumin seeds and allow them to crackle until they release their aroma.
4
Add the sliced onions into the pan, and fry until they begin to turn golden.
5
Mix in the ginger paste, garlic paste, and Serrano peppers, and fry until the raw smell goes away.
6
Stir in the chopped tomatoes and fry for 2-3 minutes.
7
Add turmeric powder, chili powder, and coriander powder. Mix well and cook for 2 minutes.
8
Add the fried potatoes and green peas, then toss everything on high heat for a minute.
9
Add salt and water as needed, then bring it to a boil.
10
Cover and cook for 6-7 minutes, or until the potatoes and peas are cooked through.
11
Finally, add the garam masala powder, chopped coriander leaves, and dill leaves. Mix well and cook for another minute.
INSTANT POT METHOD
12
Set the Instant Pot to 'Saute' mode, and add vegetable oil. Once hot, add the cubed potatoes, and fry for 2-3 minutes. Remove the potatoes and set aside.
13
Add cumin seeds to the pot, and let them crackle until they release their aroma.
14
Add the sliced onions, and saute until they begin to turn golden.
15
Add the chopped Serrano peppers, ginger paste, and garlic paste, and saute for 30 seconds.
16
If anything is stuck at the bottom of the pot, add a tablespoon or two of water to deglaze.
17
Add the chopped tomatoes, and saute for 30 seconds.
18
Stir in the turmeric powder, coriander powder, chili powder, and cook for 30 seconds.
19
Add the peas and fried potatoes, and mix.
20
Add 1 cup of water, salt, and garam masala powder, and mix.
21
Close the lid of the Instant Pot, set the pressure valve to the sealing position, and cook on high pressure for 3 minutes.
22
Once the Instant Pot beeps, perform a quick release, and open the pot. Add the chopped dill leaves and coriander leaves, mix well, and close the pot. Let it rest for a couple of minutes before serving.
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Health Info
Macros
48g
CARBS
8g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
GLUTEN FREE
LACTOSE FREE