Sautéed Potato and Pea Curry with Turmeric and Cumin

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender potatoes and peas simmered in a fragrant tomato base with turmeric and cumin, creating a comforting everyday Indian curry. This Indian recipe (vegetarian), ready in about 35 minutes, pairs potatoes, frozen green peas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 cup frozen green peas
• 1 medium, finely chopped onion
• 2 medium, chopped tomatoes
• 1/4 cup vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp cilantro

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Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and 1 medium onion, finely chopped, and sauté for 3-4 minutes until golden and fragrant.
2. Step 2: Add 2 medium tomatoes, chopped, 1/2 tsp red chili powder, 1 tsp turmeric powder, and 1/2 tsp salt. Cook for 5 minutes, stirring frequently, until tomatoes break down and oil separates from the mixture.
3. Step 3: Add 2 medium potatoes, peeled and diced into 1/2-inch cubes, and 1 cup frozen green peas, then stir in 1/4 cup water. Cover and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
4. Step 4: Uncover and cook for 2 more minutes to thicken the sauce. Stir in 2 tbsp chopped cilantro and adjust salt if needed.