This Green Pea Potato Masala is thick, creamy and so delicious paired with chapati! It’s packed with lots of spices, whole and ground for an aromatic dish that’ll have you drooling.
The Indian foods I eat regularly are mostly curries and dhall, but Indian cuisine has so much more to offer. Like this Green Pea Potato Masala! Personally, I have never seen people sell this dish in mamaks (casual Indian restaurants), but you might see it in higher end Indian restaurants, or banana leaf rice places.
When I first made this dish, the super creamy texture made me fall in love! It’s like mashed potatoes, but spiced and a lot healthier.
How to make green pea potato masala
For flavour, we’re cooking both whole and ground spices at the very beginning, together with onion and garlic. Then in comes curry leaves, dried chili and tomatoes. Stir in mashed potatoes and vegetable stock, then let simmer for 15 minutes. After that we’ll add in the green peas (I used canned) and season to taste. Let simmer once more and BOOM you have a delicious and satiating masala!
This Green Pea Potato Masala is best served alongside chapati. I really enjoyed devouring this meal with my bare hands, because the masala holds very well in the chapati. I highly recommend making your own chapati, because it’s so easy and you can prepare it while your masala is simmerin’.
If you liked this recipe, here’s some comforting dishes I know you’ll love:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Green Pea Potato Masala (Vegan | Gluten-Free)
Ingredients
- 2 medium potatoes peeled and cut
- ½ yellow onion diced
- 4 garlic cloves minced
- ¼ tsp mustard seed
- ¼ tsp fennel seeds/jintan manis
- ¼ tsp turmeric
- ½ tsp curry powder
- ½ tsp garam masala
- black pepper to taste
- 1 stalk (10 pieces) curry leaves
- 1 small tomato chopped
- 3 dried chili
- ½ can (110g) green peas drained and rinsed
- ½ tsp salt more to taste
- ½ tsp sugar
- ¾ cup vegetable stock/water
To serve
Instructions
- Cook the peeled and cut potatoes in boiling water for 7-10 minutes. Drain the water and lightly mash the potatoes, then set aside.
- In a small pot over medium heat, cook the onion, garlic, mustard seed, fennel seed, turmeric, curry powder, garam masala and black pepper until fragrant and toasty. Stir in the tomato, curry leaves, dried chili and mashed potato, cook for 1 minute.
- Stir in the mashed potatoes and vegetable stock. Cover with a lid and let simmer on medium low heat for 15 minutes, stirring occasionally.
- After that, add in green peas and season with salt and sugar. Cover with a lid and let simmer for another 10 minutes, until the masala becomes thick and creamy.
- Serve warm together with chapati/Indian flatbread, Enjoy!
Notes
