Recipe: Peas and Potato Curry

I wanted my first dish to be  easy to cook with not too many ingredients. Once you have built up a stock of basic spices this is the kind of dish you can make any night of the week and of course it tastes yummy.



This amount serves 2 people if served on its own or 4 if served with another dish.

  • 400g of peeled and cubed potatoes
  • 2 cups of peas ( I like using baby peas)
  • 1 chopped fresh tomato
  • 1/2 tsp of mustard seeds
  • 1/4 tsp Hing (don’t worry if you don’t have this)
  • 1 – 1 1/2 tsp of fresh masala (depending on how spicy you want it).
  • 2 heaped tsp of ground coriander and cumin : I keep these mixed together 1 part cumin to 2 parts coriander
  • 1/4 tsp of turmeric
  • 1 tsp salt ( according to your taste)
  • 1/4 tsp of chilli powder ( optional if using green fresh masala)
  • 1- 1 1/2 tbsp oil for cooking ( I use canola or sunflower)

You will need a medium size pan to cook this in either a saucepan, wok style pan or even a deep frying pan but it must have a lid.


  1. Chop the potatoes into equal sized cubes of around 2cm
  2. Roughly chop the tomato
  3. Heat the oil in your pan until it is hot (not smoking hot)
  4. Add the mustard seeds and hing to the oil and cover with the lid
  5. Once the seeds have popped take off the heat
  6. Add all the spices and mix through in the oil
  7. Return pan to a medium heat and add the peas, potatoes and tomato
  8. Mix so that spices have covered everything
  9. After a couple of minutes cover with a lid and cook for around 15 minute
  10. Stir every few minutes making sure it is not sticking, don’t be too rough as you don’t want to mush it up
  11. If it does stick add a tbsp of water to loosen things up

This can be eaten with roti, pitta, naan bread, wrap or just in a bowl with a spoon.

5 Responses to “Recipe: Peas and Potato Curry”

  1. Sounds fabulous – looking forward to trying it out! But I’d love to know more about hing please – what it’s used for, where you get it, & any possible substitutes if you can’t. Thanks.

  2. Joanne B Says:

    Hi Nina, Are frozen peas ok to use in this recipe?

    • Hi Jo
      Yes I always use frozen peas. However, if fresh peas are in season and you can be bothered to shell them you should try them. Fresh peas will make your dish taste even better.


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