I made this potato and pea curry as a side dish to go with a beef Rogan Josh recently and it was so nice. It’s such a handy one to have if you ever find yourself cooking for vegetarians because not only is it veggie, it’s also vegan and gluten-free! Don’t hold that against it though, it really was delicious! I will definitely be making this again and not just for my vegetarian friends. Some of the spices are a bit hard to come by but I do a lot of Indian cooking so I had them all on stand by. I nearly always have a stash of frozen peas in the freezer and because this is Ireland, I’m never too far away from a Kilo of potatoes. The only ingredient I may not have all the time is the passata but half a tin of chopped tomatoes would do.
Like so many curries, this can be made ahead of time and reheated before serving. I followed the recipe below until it came to adding the fried potatoes to the curry when I stopped everything and added them later when i was almost ready to serve. The next day I piled the leftovers into a toasted wholewheat pita bread and felt so satisfied and smug.
- 1 Kg potatoes
- 4 tbsp mustard oil
- 3 tbsp vegetable oil
- 2 Indian bay leaves
- Half a tsp of asafoetida
- 2 red onions, chopped
- 30 g minced garlic
- 30 g minced ginger
- 1 tsp Kashmirichilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Half a tsp of amchur
- 1 and a half tsp turmeric
- Half a tsp sea salt
- 200 g tomato passata
- 2 green birds eye chillies
- 100 mls water
- 150 g frozen peas
- 1 tsp Garam Masala
- 1 handful chopped coriander
- Cut the potatoes into 3 cm cubes and par-boil in salted water for 8 minutes.
- Strain and fry in the mustard oil for 5 minutes until lightly golden and remove from the heat.
- Heat the vegetable oil and fry the bay leaves and fry for 1 minute.
- Stir in the asafoetida and add the onions and fry for 5 minutes.
- Add the garlic and ginger and fry for 5 minutes.
- Add the chilli powder, ground cumin, ground coriander, amchur, turmeric and salt, mix and fry for 1 minute.
- Chop the green chillies into thin shards and add them with the passata and water and stir.
- Add the fried potatoes and cook for 10 minutes.
- Add a splash of water if it is looking dry.
- Add the frozen peas and Garam Masala and stir until the peas are cooked, about 4 minutes.
- Taste and adjust the seasoning and add the fresh coriander.