Potato Pea Curry Recipe – Authentic Indian Besan Gravy

Last Updated on 2 months by Neha Deshmukh

Potato Pea Curry Recipe – Authentic Indian Besan Gravy

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. Today, I’m sharing my go-to recipe for Potato Pea Curry – a classic Indian dish that’s surprisingly easy to make, even on a busy weeknight. I first made this when I was just starting to experiment with Indian cooking, and it quickly became a family favorite. The secret? A beautiful, nutty gravy made with besan flour. Let’s get cooking!

Why You’ll Love This Recipe

This Potato Pea Curry (or Aloo Matar as it’s often called) is a hug in a bowl. It’s packed with flavor, wonderfully comforting, and comes together relatively quickly. Plus, it’s a fantastic way to enjoy simple ingredients in a truly delicious way. It’s perfect for a cozy dinner with family, or even a little meal prep for the week. You’ll love how the earthy potatoes and sweet peas play off the rich, savory gravy.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 3 medium Potatoes
• 1/4 cup Peas
• 1 tbsp Besan flour (Gram Flour)
• 1 tbsp Oil
• 1 inch Cinnamon stick
• 2 Cloves
• 1/2 tsp Ginger garlic paste
• 1 Big onion
• 2-4 Green chillies (adjust to your spice preference!)
• 2 Tomatoes
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Potatoes: I prefer using a waxy potato like Yukon Gold or Red Potatoes. They hold their shape well during cooking.
• Peas: Fresh or frozen peas work great. If using frozen, no need to soak!
• Besan Flour: This is the star of the show! Besan (gram flour) is made from ground chickpeas and gives the curry its signature nutty flavor and lovely texture. There are different types of besan available – some are lighter in color, others are darker. Don’t worry too much about the type, they all work beautifully. You can substitute with all-purpose flour in a pinch (about 1.5 tbsp), but the flavor won’t be quite the same.
• Green Chillies: Feel free to adjust the number of green chillies based on how spicy you like your curry. Removing the seeds will also reduce the heat.
• Oil: Any neutral cooking oil will work well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pressure cooker over medium heat. Add the cinnamon stick and cloves. Let them sizzle for a few seconds to release their fragrance.
2. Add the ginger-garlic paste, curry leaves, chopped onion, and green chillies. Sauté until the onions turn translucent and slightly golden brown – about 5-7 minutes. This is where the base of all the flavour builds, so don’t rush it!
3. Now, add the chopped tomatoes and cook until they become soft and mushy. You want them to break down completely.
4. Time for the potatoes and peas! Add the diced potatoes and soaked peas to the pressure cooker. Add water (about 1.5 – 2 cups) and salt to taste.
5. Pressure cook for 1 whistle. Once the pressure releases naturally, open the lid and stir well.
6. Here comes the magic! Mix in the besan paste. Make sure there are no lumps. Simmer the curry for another 5-7 minutes, stirring constantly, until the gravy thickens to your desired consistency.
7. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Soaking the peas: Soaking the peas for at least 30 minutes helps them cook faster and become more tender.
• Preventing lumps in the besan: Whisk the besan with a little water to form a smooth paste before adding it to the curry. This is key!
• Adjusting the gravy: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply ensure you’re using a plant-based oil.
• Gluten-Free Adaptation: Double-check that your besan flour is sourced from a gluten-free facility, as cross-contamination can sometimes occur.
• Spice Level: My family loves a bit of a kick, but you can easily adjust the number of green chillies to suit your taste.
• Festival Adaptations: This curry is often made during festivals like Holi and Navratri in many Indian households. It’s considered a very auspicious and comforting dish.

Serving Suggestions

This Potato Pea Curry is fantastic with:

• Warm roti or naan bread – perfect for soaking up all that delicious gravy!
• Steaming hot basmati rice.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

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. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What type of potatoes work best in this curry?

Waxy potatoes like Yukon Gold or Red Potatoes are ideal because they hold their shape well.

2. Can I use frozen peas instead of soaked peas?

Absolutely! Frozen peas work perfectly fine. You can add them directly to the pressure cooker without soaking.

3. How can I adjust the thickness of the gravy?

Add more water to thin it out, or simmer for a few more minutes to thicken it.

4. What is the best way to prevent the besan from becoming lumpy?

Whisk the besan with a little water to create a smooth paste before adding it to the curry.

5. Can this curry be made ahead of time?

Yes! You can make it a day or two in advance. The flavors will develop even more overnight.