Potato Peas Masala | Side dish Roti & Poori | No Onion, No Garlic

Potato peas masala, a simple gravy of potatoes and peas with simple spices, without onion & garlic, made in the pressure cooker. Saucy and delicious side to pair with Indian flatbreads.

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Jump to:

• Sides for Indian Flat breads
• Why you should try this potato masala curry
• Ingredients
• Step by Step Instructions
• Today's Lunch Thali
• Some delish potato based curries
• Potato Masala | Side dish Roti & Poori | No Onion, No Garlic

Sides for Indian Flat breads

We at home love both gravy and dry curries as side for our roti. Paneer capsicum subzi Zaffrani paneer and chili paneer are in house favorites. Next to paneer, it is potatoes and chana or black eyed peas gravy.

Kids prefer dry subzi when i pack roti for their school box. I make it like a roll, so it is easy for them to pick and eat. If i m making roti for dinner, then it is definitely gravy. Aloo hariyali, potatoes in green gravy and aloo ke jhol are my absolute favorites. Both the curries are easy to make for a crowd and tastes amazing.

Why you should try this potato masala curry

I love simple dishes, so trust me when i say this potato peas curry is quick and easy to make. Just add tempering, dump everything into your pressure cooker or instant pot, that's it.

This simple potato peas gravy can be easily made for a crowd. This recipe can be easily scaled to make for a crowd.

This delicious potato curry uses simple spices in your pantry. No extra spices, just red chili coriander powder and garam masala, that's it , you have lip smacking side for your roti. since it uses minimal spices, it is a kid-friendly, vegan recipe. The recipe can be adjusted to add more vegetables like some chopped carrots and beans.

To summarize

• Quick and easy to make
• Simple spices
• Can be made for a crowd
• Kid friendly recipe
• Vegan

Ingredients

• Vegetables : This simple vegetable gravy uses potatoes, peas and tomato
• Spices : I have uses red chili coriander powder and garam masala powder along with turmeric powder and salt in this potato gravy recipe.

• Garnish : handful of fresh coriander leaves.
• Tempering : Cold pressed groundnut oil, few cumin seeds, green chili, curry leaves and ginger.

Step by Step Instructions

• Peel, wash and chop the potatoes into cubes. Wash and chop the tomatoes roughly. Wash and chop ginger. Keep all spices ready on the counter.
• Heat the pressure cooker with oil, once hot, crackle cumin seeds, add hing, ginger and curry leaves.
• Add chopped tomatoes, add all the dry masala powder, mix well. Let this cook for a minute. Now add chopped potatoes and peas to this. Add water for the potatoes to submerge.

• Close pressure cooker and cook for 4- 5 whistles. Let the pressure fall on its own. Open the pressure cooker, mash the potatoes with a potato masher or back of the ladle.
• Check consistency. If too thick, add ½ cup of warm water. If too watery, let it sit on the stove for 5-10 minutes to get to desired consistency.
• Garnish with fresh coriander leaves. Serve it roti.

Today's Lunch Thali

On my lunch plate

• Ghee smeared roti
• Rice
• potato peas masala
• silken chickpea gravy
• homemade curd

Some delish potato based curries