Potato, Pea and Tomato Curry

  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

The recipe

Potato curry, or dum aloo, is a very common dish throughout India but probably originated in Kashmir and can be eaten both as a side dish or a main meal. Potato, pea and tomato curry is one of its many delicious variations. The potatoes are first fried and then cooked in a spicy gravy.


  • 1 kg potatoes, peeled and cut into 3cm chunks
  • 7 tbsp mustard oil or vegetable oil
  • 1 tsp turmeric
  • 2 bay leaves
  • ¼ tsp asafoetida
  • 1 onion, finely chopped
  • 6 cloves garlic, chopped
  • 25g fresh ginger, finely grated
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp mango powder
  • ½ tsp turmeric
  • ½ tsp salt
  • 200g tinned tomato, pureed
  • 2 small green chillies
  • 100ml water
  • 150g peas
  • 1 tsp garam masala


Step 1

Boil the potatoes for 8 minutes or until tender and drain. Heat 4 tbsp of the oil in a saucepan or karahi, add the potatoes and fry for 5 minutes. Add the turmeric and fry for a further 30 seconds.

Step 2

In another pan heat the remaining oil, add the bay leaves and fry for 1 minute then add the asafoetida and stir. Add the onion and fry for 5 minutes. Add the garlic and ginger and fry for 5 minutes then add the chilli powder, cumin, coriander, mango powder, turmeric and salt and fry for 1 minute. Then add the tomato, green chillies, and water and stir.

Step 3

Add the potatoes to the mix, reduce the heat and cover the pan. Cook for 10 minutes. If the mix begins to stick to the bottom of the pan add a little water.

Step 4

Add the peas and garam masala and cook, uncovered, for 4-5 minutes.

Recipe Type: Ingredients:
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