Pea and potato curry

Ritu Chopra

8 servings


This dish is called Mutter Aloo in northern India – mutter means peas and aloo means potatoes.


  • 2 tbsp ghee or oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp ginger, grated
  • 1 tsp cumin powder
  • 1/2 tsp tumeric powder
  • 1/2 tsp coriander, ground
  • 15 oz tomatoes, crushed
  • 2 potatoes, peeled and diced
  • 1 1/2 c frozen peas
  • 3 tbsp cilantro, finely chopped


In a large saucepan, saute the onion in the oil over medium-low heat till they trun pinkish brown (approximately 5 minutes). Add the garlic and ginger and cook for one more minute. Add the cumin, turmeric, and coriander; stir and cook for one minute.

Add the tomatoes and bring the mixture to a boil. Cover the pan and cook for 2 minutes. Add potatoes, mix well. Cover, and simmer for 10 minutes. Add the peas and cook for 10 more minutes or till both peas and potatoes are cooked.

Before serving, garnish with chopped cilantro.