Potato and Pea Curry

Potato and Pea Curry

May 16, 2021

Potato and Pea Curry

Wholesome and versatile, curry is one of our collective favourites at Sassind. We love to experiment with different curries, inspired by our various travels. However, this potato and pea curry from Rick Stein, is hard to beat. 



Fried Potatoes

  • 1kg/2lb 4oz potatoes peeled and cut into 3cm/1¼oz chunks
  • 4 tbsp vegetable oil 
  • 1 tsp ground turmeric 


  • 3 tbsp vegetable oil
  • 2 Indian bay leaves
  • ¼ tsp asafoetida 
  • 1 medium onion, very finely chopped
  • 6 garlic cloves, finely crushed
  • 5cm/2in fresh root ginger finely grated
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp amchur (dried mango powder)
  • ½ tsp ground turmeric 
  • ½ tsp salt
  • 200g/7oz tomato passata
  • 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
  • 150g/5½oz frozen peas
  • 1 tsp garam masala
  • handful chopped coriander leaves, to finish




  1. Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.

  2. For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.

  3. Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.

  4. Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

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