This one is a really simple curry and I am only posting it since I am in no mood of writing elaborated post today. Heck! It’s not even a proper curry but just simple potatoes and peas stir fry cooked with some stock. But then it’s a quick preparation and helps me spending lesser time in the kitchen while its humid and sultry. And it’s fairly delicious with rice or roti. Pair it with fresh yogurt and some pickle aside with chapati and am sorted for dinner.
The use of minimal spices allows your stomach to digest it with ease. Which is very much required in the heated summer drive. Having a glassful of chilled buttermilk with your meals will keep you light and active for the rest of day.
Health benefits of green peas:
Green peas are a good source of essential vitamins and minerals. Apart from being moderately high in fiber and proteins, they are also rich in antioxidants which ultimately help in anti-ageing and strong immune system. Apart from all that, heir anti-inflammatory properties keep arthritis, Alzheimer and bronchitis at bay. Not enough? Well, these pearls also help in preventing heart diseases and regulate blood sugar. And they taste excellent, and can be used in any course or cuisine seamlessly.
- 4-5 large potatoes – peeled and chopped roughly
- 1 ½ cups green peas – shelled or thawed if frozen
- 1 large tomato
- 1 small piece of kokum (optional) ** See notes
- 1 tsp cumin seeds, turmeric powder, red chili powder each
- Salt to taste
- A pinch of asafoetida (heeng)
- 1 tbsp oil
- Handful of fresh coriander leaves for garnish (cilantro)
- 2 cups of water
Chop the potatoes in medium size and keep them immersed in warm water till we do other preps. This will help in getting rid of excessive starch
In a pressure cooker (*see notes if you are using a pan), heat the oil. Add cumin seeds and allow them to sizzle. Add asafoetida and fry for 10 seconds.
Add in the tomato and all the spices. Cover the pan/cooker and let the tomato gets all mushy and cooked.
Drain the potatoes rinse them once more to get rid of the sliminess. Add in to the pan with peas and mix everything well.
Add water, stir and cook this in the pressure cooker for 1 whistle. Turn off and let the pressure ease off, open once cool.
Garnish with cilantro and serve hot
Accomplishments: Raita, yogurt, pickle, Chapati, plain boiled rice, Paratha etc.
** If you are using pan instead of pressure cooker – after adding the water, bring it to a boil. And then simmer the curry, covered by a lid, for 25-30 minutes. Stir in between after every 10 minutes to check if the vegetables have cooked thoroughly. Also, chop the potato cubes in smaller, even sizes to ensure proper cooking.
** I have used kokum in this curry due to its cooling properties and tangy taste, its totally optional though and you may use ½ tsp of Amchoor powder in place of it. What is Kokum?- Kokum is a herb used extensively in Maharashtrian cooking, and is good during summers.
No onion or garlic is used in this recipe, making it suitable for Navratri and Jain cuisine as well.
I don’t peel my potatoes usually, but then wash them really well with warm water before use. Vegetable peels contains a lot of minerals in themselves and hence I avoid wasting them.
Although I never take the pains of using the fresh variety of green peas but the taste is definitely better than frozen.
Another easy potato side dish is this –
Its a dry side dish usually served along side lentil currries (daals).