Pea Potato Curry (Alu Matar Sabzi)

This 30-minute plant-based weekday meal, which is an easy Pea Potato Curry, only needs a few common ingredients. It is dairy, soy, and gluten-free.

5 from 7 votes

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Course: Entrée, Main Course

Cuisine: Indian

Keyword: Pea Potato Curry (Alu Matar Sabzi)

Prep Time: 7

Cook Time: 20

Servings: servings

Calories: 248kcal

Ingredients

2 tablespoons avocado oil
1 teaspoon cumin seeds
2 cloves garlic minced
1 teaspoon ginger grated
1 medium onion chopped
1/4 cup tomato puree
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon dried fenugreek leaves or 1/4 teaspoon fenugreek powder
3 medium potatoes peeled and chopped
1 cup green peas fresh or frozen
!/2 cup water
2 tablespoons unsweetened coconut yogurt
Salt to taste

Instructions

Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until fragrant, about 1 minute.
Add ginger and garlic and cook for another minute.
Stir in onion and cook until onion is soft about 3 minutes.
Add tomato puree, smoked paprika, turmeric, coriander
Let the masala cook for 3 more minutes.
Stir in potato and peas and mix to coat.
Add water, cover the saucepan, and bring to a boil. Reduce heat to simmer until the potatoes are tender, about 10-15 minutes.
Add coconut yogurt, and stir well. Cover the saucepan and cook for 2 minutes. Season with salt to taste.
Delicious served over rice, naan, chapati or quinoa.

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