Potato & Pea Curry
Indian Recipes

Potato & Pea Curry

On the Hob
serves 4

This potato and pea curry is a reliable weeknight dinner that still tastes like a slow-cooked favourite. Mustard and cumin seeds bloom in oil before onion, garlic, and ginger build a savoury base with tomato and ground spices. As the potatoes simmer, they absorb the sauce and become tender while the peas add sweetness and colour. Serve it with rice or naan for an easy, budget-friendly meal that reheats beautifully.

VegetarianCurryBudgetOne-Pot
15 mins prep30 mins cook45 mins total

  1. Heat the oil in a large deep pan over medium heat. Add mustard and cumin seeds and cook for 30–45 seconds until they start to pop.

  2. Add the chopped onion and cook for 6–8 minutes until softened and lightly golden. Stir in garlic and ginger, then cook for 1 minute.

  3. Add turmeric, ground coriander, and chilli powder. Stir constantly for 30 seconds so the spices bloom without burning.

  4. Pour in the chopped tomatoes and 250 ml water. Bring to a gentle simmer and cook for 3–4 minutes.

  5. Add the potato chunks and salt. Cover and simmer for 18–20 minutes, stirring occasionally, until the potatoes are almost tender.

  6. Stir in the peas and cook uncovered for 4–5 minutes until peas are hot and potatoes are fully tender. Add a splash of water if the curry is too thick.

  7. Taste and adjust seasoning. Scatter with fresh coriander and serve hot with basmati rice, naan, or both.

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