Quick & Easy Bengali Potato and Yellow Pea Curry
30 minutes
676 reads
About Quick & Easy Bengali Potato and Yellow Pea Curry
This vibrant Bengali-inspired Potato and Yellow Pea Curry is a quick and comforting dish perfect for busy weeknights. The simple yet flavorful combination of potatoes, yellow peas, and aromatic spices creates a hearty and satisfying meal, ready in under 30 minutes using a pressure cooker.The recipe features a mild yet delicious blend of warming spices, including turmeric, coriander, and garam masala, balanced by the fresh heat of green chilies. It's a wholesome and nutritious option, ideal for a light lunch or a fulfilling dinner.Serve this delicious curry with fluffy steamed rice or naan bread for an authentic Bengali culinary experience. The recipe is easily adaptable to your spice preference, allowing you to customize the heat level to your liking.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
Spices
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Chili Powder adjust to taste
- 1 tsp Ginger Garlic Paste
Other Ingredients
- 1 tbsp Vegetable Oil or any cooking oil
- 1.5 tsp Salt or to taste
- 1 cup Water or as needed for desired consistency
Instructions
Prepare the Aromatics
- Heat the oil in a pressure cooker over medium heat. Add the chopped onions and green chilies, sautéing until softened, about 2-3 minutes.
Add Tomatoes and Spices
- Add the chopped tomatoes and sauté until they soften and release their juices, about 5 minutes. Stir in the ginger-garlic paste, turmeric powder, coriander powder, chili powder, and garam masala. Sauté for another minute until fragrant.
Add Potatoes and Peas
- Add the chopped potatoes and soaked yellow peas to the pressure cooker. Stir well to coat everything with the spice mixture. Add salt and 1 cup of water.
Pressure Cook
- Close the lid of the pressure cooker and cook on high pressure for 5-7 minutes, or until the potatoes are tender. Allow the pressure to release naturally.
Garnish and Serve
- Once the pressure has released, open the lid and gently stir the curry. Garnish with fresh chopped coriander leaves. Serve hot with steamed rice or naan bread.
Recipe Notes
Expert Tips
- Soaking the yellow peas beforehand helps them cook faster and ensures a softer texture in the curry.
- Adjust the amount of green chilies according to your spice preference. For a milder curry, use only one chili.
- Feel free to add other vegetables like carrots or cauliflower for extra flavor and nutrition.
- For a richer flavor, you can sauté the spices in ghee (clarified butter) instead of oil.
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Recipe Nutrition
Calories: 77kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1140mgFiber: 1gSugar: 1g
Akum Raj Jamir
Articles: 153
4 Comments
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I’m loving this recipe already!
Absolutely mouthwatering! Great share.
Absolutely delicious! Thanks for sharing.
This looks incredible! Thank you.