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Potato Yellow Peas Curry

Name: Potato Yellow Peas Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Potato (chopped, medium sized); 1/2 cup Yellow Peas (soaked); 1 Onion (chopped); 1 Tomato (chopped); 1 Green Chilli (slit); 1/2 tsp Turmeric Powder (Haldi); 1 tsp Coriander (Dhania); 1 tsp Garam Masala; 1 tbsp Oil; 1.5 tsp Salt (or as per taste); Water (as required); 1.5 leaves Coriander (Dhania, chopped); 1 tsp Ginger Garlic Paste; 1 tsp Chili Powder

Akum Raj Jamir
May, 2025

552 reads

Potato Yellow Peas Curry - Plattershare - Recipes, food stories and food lovers

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4.50 from 4 votes

Bengali Indian Soul Food

About Potato Yellow Peas Curry

This easy and comforting Potato Yellow Peas Curry brings together the humble flavors of potatoes and yellow peas in a simple yet satisfying Bengali-inspired dish. Cooked quickly in a pressure cooker, it’s ideal for busy days when you crave hearty soul food without the fuss.

The mild heat from green chillies, paired with the rich base of onions and tomatoes, creates a flavorful curry that’s both wholesome and nourishing. Enjoy it best with steamed rice for a quick lunch or dinner that delivers home-cooked warmth in every bite.

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Recipe Time & More

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Tangy

Calories 77 kcal

Servings 3

Cook Mode(keep my screen on)

Ingredients

▢ 2 Potato (chopped, medium sized)
▢ 1/2 cup Yellow Peas (soaked)
▢ 1 Onion (chopped)
▢ 1 Tomato (chopped)
▢ 1 Green Chilli (slit)
▢ 1/2 tsp Turmeric Powder (Haldi)
▢ 1 tsp Coriander (Dhania)
▢ 1 tsp Garam Masala
▢ 1 tbsp Oil
▢ 1.5 tsp Salt (or as per taste)
▢ Water (as required)
▢ 1.5 leaves Coriander (Dhania, chopped)
▢ 1 tsp Ginger Garlic Paste
▢ 1 tsp Chili Powder

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Instructions

▢
Heat oil in a pressure cooker. Add chopped onion, chilly, ginger garlic paste and saute for a min.
▢
Add chopped tomatoes and saute till mushy. Add the Masala spices and fry for a min.
▢
Add chopped potatoes and soaked yellow peas and pressure cook for about 5-7 mins.
▢
Garnish with chopped coriander leaves and take serve.

Recipe Notes

Additional Tips

For extra depth of flavor, consider tempering a pinch of Bengali panch phoron (five-spice mix) in hot mustard oil before adding the onions; this traditional technique adds a subtle, aromatic complexity to the curry.
If you prefer a thicker curry, mash a few of the cooked potatoes and peas against the side of the pot before serving; this naturally thickens the sauce without the need for additional thickeners.
To infuse a tangier note, stir in a squeeze of fresh lime juice or a sprinkle of amchur (dried mango powder) just before serving, balancing the earthiness of the potatoes and peas.
Leftovers store well in the fridge for up to 3 days; the flavors deepen overnight, making this curry an excellent make-ahead option for meal prep.

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4.50 from 4 votes

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Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

Articles: 153

4 Comments

Divya Preet

February 12, 2021 / 11:47 pm Log in to Reply

I’m loving this recipe already!
Bhawna Shroff

July 12, 2020 / 11:23 pm Log in to Reply

Absolutely mouthwatering! Great share.
Vrn Sgh

August 23, 2019 / 2:22 pm Log in to Reply

Absolutely delicious! Thanks for sharing.
Mukta Bentur

July 14, 2016 / 4:54 pm Log in to Reply

This looks incredible! Thank you.