Potato Pea Masala Recipe – Authentic Indian Curry with Cashews

Last Updated on 2 months by Neha Deshmukh

Potato Pea Masala Recipe – Authentic Indian Curry with Cashews

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 Masala – a classic Indian dish that’s packed with flavor and surprisingly easy to make. I first made this when I was craving something my grandmother used to make, and after a few tweaks, it’s become a family favorite. It’s the perfect weeknight meal, and honestly, it tastes even better the next day!

Why You’ll Love This Recipe

This Potato Pea Masala (also known as Aloo Matar Masala) is a real winner. It’s a wonderfully aromatic curry, thanks to the blend of whole spices. The cashews add a lovely richness, and the combination of potatoes and peas is just… perfect. Plus, it’s a fantastic way to enjoy a hearty, vegetarian meal. You’ll love how easily it comes together, and the incredible flavors will have you coming back for more!

Ingredients

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

• 1.5 teaspoon vegetable oil (approx. 7.5ml)
• 1/4 inch piece cinnamon (approx. 0.6cm)
• 1 cardamom
• 1 clove
• 1/4 teaspoon black peppercorns (approx. 0.6g)
• 1/4 teaspoon fennel seeds (approx. 0.6g)
• 2 tablespoon garlic, chopped (approx. 30g)
• 1/2 inch piece ginger, chopped (approx. 1.2cm)
• 1/4 cup onion, chopped (approx. 30g)
• 3 tomatoes, chopped
• 1 green chilli, chopped
• 1 teaspoon salt (approx. 6g)
• 15 cashew nut, soaked in water for 20 minutes
• 1/2 cup water (approx. 120ml)
• 2 tablespoon vegetable oil (approx. 30ml)
• 1/4 teaspoon cumin seeds (approx. 0.6g)
• 2 sprigs curry leaves, finely chopped
• 1/2 cup onion, finely chopped (approx. 60g)
• 1 green chilli, finely chopped
• 1/2 teaspoon turmeric powder (approx. 2.5g)
• 1 teaspoon red chilli powder (approx. 5g)
• 1/4 teaspoon salt (approx. 1.5g)
• 3 tablespoon mint leaves, finely chopped (approx. 15g)
• 1/2 cup water (approx. 120ml)
• 250 grams baby potatoes, boiled and peeled
• 1/2 cup green peas, steamed (approx. 75g)
• 1/4 teaspoon sugar (approx. 1.25g)
• 2 tablespoon coriander leaves, finely chopped (approx. 10g)

Ingredient Notes

Let’s talk ingredients! Using whole spices like cinnamon, cardamom, and cloves really builds a beautiful base flavor. Don’t skip toasting them – it makes a huge difference.

Soaking the cashews is key. It softens them up so they blend into a super smooth, creamy paste. I usually soak mine for at least 30 minutes, but 20 is fine if you’re short on time.

Potatoes are prepared differently across India! Some regions prefer a drier, more crumbled potato, while others like them to stay a bit more intact. I prefer baby potatoes for this recipe, as they hold their shape well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1.5 tsp oil in a pan. Add cinnamon, cardamom, and clove; sauté for 30 seconds until fragrant. This is where the magic begins!
2. Add black peppercorns, fennel seeds, garlic, ginger, and onions. Cook until the onions soften and turn translucent.
3. Mix in tomatoes, green chilies, salt, and soaked cashews. Cover and cook for 5 minutes until the tomatoes are mushy and softened.
4. Grind the mixture into a smooth paste with ½ cup water. Set aside. A good blender is your friend here!
5. Heat 2 tbsp oil in another pan. Add cumin seeds and curry leaves; let them splutter. That sizzle is music to my ears!
6. Sauté chopped onions until golden brown. Stir in green chilies, turmeric, red chili powder, salt, and mint leaves. Cook for a minute or two until fragrant.
7. Pour in the ground masala paste and ½ cup water. Mix well and bring to a simmer.
8. Add boiled potatoes and peas. Simmer covered for 5 minutes, allowing the flavors to meld together.
9. Stir in sugar and coriander leaves. Remove from heat and serve hot with chapati or dosa. And enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of green chilies to your spice preference.
• For a richer flavor, you can add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Adaptation: Simply skip the cashews or substitute with sunflower seeds.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to control the heat.
• Regional Variations:
  • Punjabi: Add a pinch of kasuri methi (dried fenugreek leaves) for a more authentic Punjabi flavor.
  • South Indian: Use mustard seeds in the tempering along with the cumin seeds and curry leaves.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a vrat (fasting) friendly version.

Serving Suggestions

This Potato Pea Masala is fantastic with warm chapati, fluffy rice, or crispy dosa. A side of raita (yogurt dip) also complements the flavors beautifully. My family loves it with a simple onion salad!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to a month.

FAQs

• Is this dish naturally gluten-free? Yes, this recipe is naturally gluten-free!
• Can I use frozen peas and potatoes? Absolutely! Just make sure the potatoes are fully cooked before adding them to the curry.
• How can I adjust the spice level? Easily! Reduce the amount of red chili powder, or remove the green chilies altogether.
• What is the best way to soak the cashews? Simply cover them with warm water and let them sit for at least 20 minutes.
• Can this masala be made ahead of time? Yes! You can make the masala paste a day or two in advance and store it in the refrigerator. It will save you time when you’re ready to cook the curry.