This was the first Indian food I ever ate and it became a favourite with family and friends.

This type of dish is very common throughout India. Our recipe for a dry potato and pea 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 it’s 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 avalable from Indian grocers or spice merchants.

My Grandmother’s notes include many, many potato recipes. Given how common this introduced vegetable is in Indian cuisine and the love the Raj had for it, is no surprise. If you want a similar, but moister dish, try the potato, pea and tomato recipe.

the recipe

prep 5 minutes
cook 20 minutes
total 25 minutes
servings 4 servings
calories 174 kcal

ingredients

to serve

instructions

  1. Place the potatoes and salt in boiling water. Boil until just cooked but still firm  inside when tested with a skewer. This will take around ten minutes. Drain water from pan, then lightly shake the pan to fluff up the edges of the potatoes.

  2. Place cooked potato, ground cumin and coriander, turmeric, amchur, asafoetida and chilli powder in a bowl. Toss well to cover potatoes evenly.

  3. In a heavy-based pan, heat the oil and add the mustard, whole cumin and fenugreek seeds and cook until sizzling.
  4. Add the potato and stir gently to coat in the oil. Fry potato for around five minutes, or until golden and crisp.
  5. Whilst the potaoes 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

  1. Stir in the sesame seeds and chopped coriander. Toss to coat potatoes and peas completely. Serve

notes

  • Amchur, or dried mango powder, is readily available from Indian grocers.
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