Peas Potato and Tomato curry
This is a very delicious Indian curry. It is so versatile that it goes with any type of roti / chapati / naan / paratha / puri and even with rice. Be it a small gathering or big, wedding or pooja, family lunch or kitty, this Peas Potato and Tomato curry recipe will never let you down. It is quick and easy to make and is the best for any type of occasions or no occasions. Doesn’t it look tempting?
Peas Potato and Tomato curry
Vatana Bataka Tameta nu shak – that's what it is called in my language. I love this Peas Potato Tomato curry due to its versatility. As I said in the description earlier, it is the best for any occasion or no occasion and it goes well with anything. Sometimes this curry is also served with laddus (an Indian traditional sweet) where you are expected to eat it by combining it with laddus. And that also tastes delicious. So by now you know the importance of this curry, but the taste of it mainly depends on how it is cooked and how well the spices are combined. So basically its yumminess widely relies on its recipe. Here is the best recipe of Peas Potato and Tomato curry that I learnt from my mother in-law. Believe me, I have never had a better Peas Potato and Tomato curry than this. Do try and let me know how you liked it in the comment section.
Equipment
- pressure cooker
- standard measuring cups and spoons
Ingredients
- 4 pieces medium to big size potatoes peeled and cut into medium to smal size dices
- 3 pieces medium to small tomatoes cut into medium size dices
- 1/2 cup peas
- 1 strand curry leaves
- 1-2 pieces green chillies slitted
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 4-5 tbsp oil
- 1 tbsp red chilli powder (adjust quantity as per your taste)
- 1 tbsp garam masala or kitchen king masala
- 1/2 tsp dhanajeera powder
- 1 tsp salt (adjust quantity as per your taste)
- 1 tbsp jaggery
- 1/4 tsp turmeric powder
- 1 tbsp chopped coriendar for garnishing
Instructions
- Combine potatoes and peas in a pressure cooker. Add a little salt and around 400 ml water. close the lid and place it on the stove. Let the whistle blow twice on medium flame. ENSURE NOT TO OVERCOOK. EVERY PRESSURE COOKER AS WELL AS THE STOVE ARE DIFFERENT, SO BE VIGILENT AT THIS STEP. THE VEGGIES DO NOT TAKE MORE THAN 5 MINUTES TO COOK IN A PRESSURE COOKER, WHETHER THE WHISTLE BLOWS OR NOT. See in the picture how the potatoes look when perfectly cooked – they are tender, but not mushy.
- Be ready with boiled vegetables along side. Heat oil in a pan, crackle mustard and then add cumin. Wait till cumin turns brown. Lower the flame. Add curry leave, green chillies, asafoetida, turmeric powder and red chilli powder. Allow the chilli powder to mix with oil a bit–THIS IS POSSIBLE ONLY IF THE OIL IS NOT TOO HOT.
- Quickly add the boiled vegetables along with its water. IF YOU DELAY IN THIS STEP, THE CHILLI POWDER WILL BURN. KEEP YOURSELF A BIT AWAY FROM THE STOVE AT THIS POINT BECAUSE IF THE OIL IS VERY HOT, IT SIZZLES A LOT.
- Add tomatoes.
- Add all the remaining spices.
- Also add a little water if required. The water level should be less than half a cm above the level of the veggies.
- Cover the pan with a lid and simmer on low heat till the tomatoes are tender and the curry is thick enough.
- The oil in the curry will be clearly seen on the surface when the curry is ready.
- Serve with roti / paratha / bhakhri / puri or/and rice.
Notes
CAUTION: Boiling vegetables till the right point is very crucial in this recipe. If the veggies are a bit undercooked or overcooked (and mushy), the entire taste of the curry will be ruined. It is advisable to boil the veggies in a pan covered with a lid if you are not very confident with a pressure cooker.