Potato peas masala, a simple gravy of potatoes and peas with simple spices, without onion & garlic, made in the pressure cooker. Saucy and delicious side to pair with Indian flatbreads.
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Sides for Indian Flat breads
We at home love both gravy and dry curries as side for our roti. Paneer capsicum subzi Zaffrani paneer and chili paneer are in house favorites. Next to paneer, it is potatoes and chana or black eyed peas gravy.
Kids prefer dry subzi when i pack roti for their school box. I make it like a roll, so it is easy for them to pick and eat. If i m making roti for dinner, then it is definitely gravy. Aloo hariyali, potatoes in green gravy and aloo ke jhol are my absolute favorites. Both the curries are easy to make for a crowd and tastes amazing.
Why you should try this potato masala curry
I love simple dishes, so trust me when i say this potato peas curry is quick and easy to make. Just add tempering, dump everything into your pressure cooker or instant pot, that's it.
This simple potato peas gravy can be easily made for a crowd. This recipe can be easily scaled to make for a crowd.
This delicious potato curry uses simple spices in your pantry. No extra spices, just red chili coriander powder and garam masala, that's it , you have lip smacking side for your roti. since it uses minimal spices, it is a kid-friendly, vegan recipe. The recipe can be adjusted to add more vegetables like some chopped carrots and beans.
- Quick and easy to make
- Simple spices
- Can be made for a crowd
- Kid friendly recipe
- Vegetables : This simple vegetable gravy uses potatoes, peas and tomato
- Spices : I have uses red chili coriander powder and garam masala powder along with turmeric powder and salt in this potato gravy recipe.
- Garnish : handful of fresh coriander leaves.
- Tempering : Cold pressed groundnut oil, few cumin seeds, green chili, curry leaves and ginger.
Step by Step Instructions
- Peel, wash and chop the potatoes into cubes. Wash and chop the tomatoes roughly. Wash and chop ginger. Keep all spices ready on the counter.
- Heat the pressure cooker with oil, once hot, crackle cumin seeds, add hing, ginger and curry leaves.
- Add chopped tomatoes, add all the dry masala powder, mix well. Let this cook for a minute. Now add chopped potatoes and peas to this. Add water for the potatoes to submerge.
- Close pressure cooker and cook for 4- 5 whistles. Let the pressure fall on its own. Open the pressure cooker, mash the potatoes with a potato masher or back of the ladle.
- Check consistency. If too thick, add ½ cup of warm water. If too watery, let it sit on the stove for 5-10 minutes to get to desired consistency.
- Garnish with fresh coriander leaves. Serve it roti.
Today's Lunch Thali
On my lunch plate
- Ghee smeared roti
- potato peas masala
- silken chickpea gravy
- homemade curd
Some delish potato based curries
Potato Masala | Side dish Roti & Poori | No Onion, No Garlic
- 500 grams Potato
- 150 grams tomato
- ½ cup frozen green peas
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- 1 teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon finely chopped fresh ginger
- 1 teaspoon salt or to taste
- fresh coriander leaves for garnish
- 1 tablespoon cold pressed groundnut oil
- 1 teaspoon cumin seeds
- ¼ teaspoon hing/asafoetida
- 1 green chili
- few curry leaves
- Measure and keep all ingredients ready on the counter. Peel the potatoes and wash them well.
- Chop the potatoes into cubes. Chop the tomatoes roughly.
- Heat a pressure cooker with oil mentioned under tempering. Once hot, crackle cumin seeds.
- To the hot tempering add curry leaves, hing , green chili and chopped ginger. Saute for 30 seconds.
- To this now add chopped tomatoes and the dry masala powders. Let the tomatoes cook for a minutes.
- Now dump the chopped potatoes and green peas to this. Mix well. Add salt and enough water to submerge the potatoes.
- Close the pressure cooker and let this pressure cook for 4 whistles Let the pressure fall on its own.
- Once done, open the lid and give it a brisk stir. Use a potato masher and roughly mash the potatoes. You can also use the back of the ladle.
- The consistency must be saucy, if watery, after mashing the potatoes roughly let it boil for 5 minutes. if it is too thick, add ½ cup hot water and mix well.
- Garnish the curry with fresh coriander leaves and serve it as side for roti.
- I have equal amount of red chili and coriander seeds ground into powder just for north indian curries.
- I have used the above red chili coriander powder for this potato masala curry
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.