This was the first Indian food I ever ate. Over the years it became a favourite with family and friends.
This type of dish is quite common throughout India. Our recipe for a dry potato and peas curry, sukha aloo matar, is from New Delhi in the north of India. It is a simple dish where par-boiled potatoes are fried in tempered oil, then the peas are added.
This is a dish that is best kept simple if other dishes are being served. If, however, you are serving this on its own, just with roti or rice, then you might increase the spices. I find that extra Kashmiri chilli powder or a garnish of a finely sliced red chilli works well.
The only unusual ingredient in this recipe is the dried mango powder or amchur. This spice adds a tangy flavour to the finished dish. It is readily available from Indian grocers or spice merchants.
My Grandmother’s notes include many, many potato recipes. Given how common this introduced vegetable became in Indian cuisine and the love the British had for it, is no surprise.
If you want a similar, moist dish, try the potato, pea and tomato recipe.
the recipe
about
equipment
equipment
- large pot
- small frypan
- wide pan with lid
ingredients
ingredients
- 400 g potato - peeled and cut into 1.5cm cubes
- 1 tsp salt
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1 tsp ground turmeric
- 1 tsp dried mango powder - (amchur)
- ½ tsp asafoetida powder
- ½ tsp Kashmiri chilli powder
to cook
- 2 tbsp gingelly oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 150 g peas
to serve
- 2 tsp sesame seeds
- 1 tbsp coriander leaves - finely chopped
instructions
instructions
- Place the potatoes in a large pot with enough cold water to cover them, then bring the pan to a boil. Add the salt, then boil the potatoes until just cooked but still firm inside when tested with a skewer. This will take around ten minutes. Drain, then set the potatoes aside to dry and cool.
- Whilst the potatoes are boiling, heat a small pan over medium heat. Add the coriander and cumin seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder.
- Place cooked potatoes, salt, ground cumin and coriander, turmeric, amchur, asafoetida and chilli powder in a bowl. Shake and toss well to cover potatoes evenly. This will also fluff the edges of the potato to help crisping.
to cook
- In a wide pan, heat the oil and add the mustard, cumin and fenugreek seeds and fry until sizzling.
- Add the potato and stir gently to coat in the oil. Cover and cook the potatoes on medium-low heat for around ten minutes, or until golden and crisp. Toss occasionally to evenly brown the potatoes.
- Whilst the potatoes are frying, put the peas in a small bowl of boiling water. When the potatoes are cooked, drain the peas, add to the potato, and gently combine. Fry for another minute.
to serve
- Stir in the sesame seeds and chopped coriander. Toss to coat potatoes and peas completely. Serve
notes
notes
- Amchur, or dried mango powder, is readily available from Indian grocers.
- Setting the par-boiled potatoes aside to dry helps the crisping process.
private notes
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