This simple potato curry with peas or aloo matar is a simple but utterly delicious vegan meal featuring a little heat & plenty of fenugreek.
I never cease to be surprised by people being surprised that Indian food can contain potatoes.
Aloo is the Hindi & Urdu word for potato. They were introduced to India in the 17th century by the Portuguese.
Not to mention then really rather famous Bombay Potatoes which is more of a dry side dish than a full on potato curry.
This simple potato curry recipe is an entirely made up affair that I created from good stuff in my garden.
This is loosely influenced by my matar paneer recipe.
It is entirely meat free, plant based or vegan depending where you sit on those definitions.
None of the “spice” ingredients in this potato curry should be unusual to anyone that dabbles in cooking Indian food.
On the potato front, you want a waxy potato, this is because waxy potatoes will not break down.
You want something that will stay whole and have a good texture when cooked, similar to the potatoes in this aloo gobi recipe.
A fingerling potato variety like Pink Fir or Charlotte would be wonderful, although you can use any new potato.
I like to choose potatoes that provide a couple of “bites” when cut in half. So around 5-7.5 cm in length and 4-5cm in diameter.
For the peas, use frozen! Unless you are growing them in your garden then frozen peas are better than anything else you can get your hands on.
As for the chilli, like all my curry recipes, choose something that you like”
Eating curry is not a competition, I typically use fresh cayenne in this recipe and remove the membrane.
This leads to a pleasing heat but all of the flavour of the chilli!
I usually serve this potato curry as a vegan main course dish.
It works well with a nice side of kachumber salad too!
You can scale this recipe down from a main course curry and serve it as a potato side dish.
It would work with anything from a nice pork chop all the way through to my Indian spiced roast chicken legs.
I adore this simple vegan pea and potato curry, fresh chilli gives a nice punch of heat that sits alongside earthy turmeric and fenugreek.
- 350 g Small Waxy Potatoes
- 150 g Onion
- 1 Red Chilli Pepper
- 2 Garlic Cloves
- 250 ml Water
- 1 Tsp Ground Turmeric
- 1 Tbsp Dried Fenugreek
- 1 Tsp Coarse Sea Salt
- 150 g Tomato Passata
- 1/2 Tsp Cumin
- 1/2 Tsp Coriander
- 1 Tsp Garam Masala
- 175 g Garden Peas (Defrosted if frozen)
- 1 Tbsp Cooking Oil
- Cut the potatoes in half.
- Peel and slice the onion into 5-7mm thick half-moon shapes.
- Heat the oil in a pan that you have a lid for over a medium high heat.
- Place in the potatoes cut side down and sear for 5 minutes.
- Throw in the sliced onions and cook for a further 5 minutes stirring occasionally.
- Dice the chilli pepper as finely as you can.
- Slice the garlic as finely as you can.
- Add the garlic and chilli pepper and cook for 60 seconds.
- Pour in the water and add the turmeric, fenugreek and salt.
- Stir and add a lid, then cook for 25 minutes over a low heat.
- Remove the lid and stir in the tomato passata, cumin, coriander and garam masala.
- Simmer gently for 10 minutes.
- Add in the peas and cook for a final 2 minutes just to heat the peas.
Amount Per Serving: Calories: 388Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1203mgCarbohydrates: 70gFiber: 13gSugar: 14gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.