Potato Pea Masala Recipe – Authentic Indian Dry Curry

Last Updated on 2 months by Neha Deshmukh

Potato Pea Masala Recipe – Authentic Indian Dry Curry

Introduction

Oh, Potato Pea Masala! This dish just screams comfort food to me. It’s one of those recipes my grandmother used to make, and the aroma always filled the house with such warmth. It’s a simple, flavorful dry curry that’s perfect for a quick weeknight dinner, or even as part of a larger Indian spread. Trust me, once you try this, it’ll become a regular in your rotation!

Why You’ll Love This Recipe

This Potato Pea Masala (also known as Aloo Matar) is a winner for so many reasons. It’s incredibly easy to make – perfect for beginner cooks. The flavors are wonderfully balanced, with a lovely warmth from the spices and a slight tang from the amchoor. Plus, it’s a fantastic way to use up potatoes and peas! It’s a truly satisfying and wholesome meal.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 medium potatoes
• 1 cup green peas (fresh or frozen)
• 1 onion
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 0.25 teaspoon turmeric powder
• 1 green chili (adjust to your spice preference)
• 0.5 teaspoon dried mango powder (amchoor)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 pinch asafetida (hing)
• 2 tablespoons water
• Salt to taste
• 2 tablespoons oil

Ingredient Notes

Let’s talk ingredients! Potatoes are key, and I prefer using Yukon Gold or red potatoes – they hold their shape well. But honestly, any potato will work in a pinch!

Spice blends can vary regionally. Some families add a touch of garam masala for extra warmth. Amchoor (dried mango powder) is what gives this dish its signature tangy flavor. If you can’t find it, I’ll share a substitution in the FAQs. Don’t skip the asafetida – it adds a unique savory depth, especially important if you’re avoiding onion and garlic for religious reasons.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds, mustard seeds, and asafetida. Let them splutter – you’ll know they’re ready when they start to pop and release their aroma.
2. Add the chopped onion and sauté for about 3 minutes, until it turns translucent. We want it softened, not browned.
3. Stir in the ginger-garlic paste and sauté for another 2 minutes, until fragrant. This is where your kitchen will start to smell amazing!
4. Add the green peas and salt. Cook for 3 minutes, stirring occasionally.
5. Now, add the boiled potato cubes, coriander powder, turmeric powder, red chili powder, and dried mango powder. Mix everything well, ensuring the potatoes and peas are nicely coated in the spices.
6. Pour in the 2 tablespoons of water and cook for 3-4 minutes, stirring occasionally. This helps the flavors meld together beautifully.
7. Finally, garnish with fresh cilantro and serve hot with your favorite Indian bread or rice!

Expert Tips

• Boil the potatoes until they are just tender. Overcooked potatoes will fall apart during the cooking process.
• Don’t overcrowd the pan. If you’re making a large batch, cook in stages.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

• My Family’s Secret: My aunt always adds a pinch of kasuri methi (dried fenugreek leaves) towards the end for an extra layer of flavor.
• Tomato Twist: Add 1/2 cup of chopped tomatoes along with the ginger-garlic paste for a slightly tangy and richer sauce.
• Spicy Kick: Add an extra green chili or a pinch more red chili powder if you like things hot!

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to 1/2 teaspoon and omit the green chili.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili, or increase the red chili powder to 1.5 teaspoons.

Festival Adaptations (Navratri, Janmashtami)

During Navratri, you can skip the onion and garlic and still have a delicious dish! The asafetida will help compensate for the flavor. This is also a great dish for Janmashtami, as potatoes are often included in the festive feast.

Serving Suggestions

Potato Pea Masala is incredibly versatile. It’s fantastic with:

• Warm paratha (Indian flatbread)
• Chapati (another type of Indian flatbread)
• Steamed rice
• A side of yogurt (raita) for a cooling effect

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for Potato Pea Masala?

Yukon Gold or red potatoes are my go-to because they hold their shape well. But really, any potato you have on hand will work!

Can I make this recipe ahead of time?

Yes! You can boil the potatoes and prepare the spice mix ahead of time. Then, when you’re ready to cook, it comes together very quickly.

What is amchoor and can I substitute it?

Amchoor is dried mango powder, and it adds a lovely tangy flavor. If you can’t find it, you can substitute with 1 tablespoon of lemon juice or 1 teaspoon of white vinegar.

How can I adjust the spice level of this dish?

Easily! Reduce or increase the amount of red chili powder and green chilies to suit your taste.

What is the best way to serve Potato Pea Masala?

With warm paratha or chapati and a dollop of yogurt! It’s the perfect comforting meal.