Potato green peas curry recipe in pressure cooker is so easy to follow and you can make yummy potato green peas curry for chapathi quickly as a one pot dish in no time.
Even though potatoes are used, the flavor comes mainly from green peas and this green peas curry for chapathi known as potato green peas masala is a kid friendly recipe which can be used as a side dish for chapathis.
You can use dry green peas or fresh or frozen green peas to make this green peas curry for chapathi. If you are using dry green peas, you need to soak the green peas for few hours prior to cooking, but if you are using fresh or frozen peas, you don’t have to soak them in advance.
I used dry green peas, so I had soaked them for about 4 to 5 hours to make them soft before preparing the curry. I have used two medium sized potatoes as well, as I didn’t use any onions for this recipe. So this is potato green peas curry for chapathi, but as I said earlier, the flavor comes mainly from green peas and the potatoes add extra flavor to the dish.
So here is how you can prepare this easy one pot potato green peas curry for chapathi using a pressure cooker.
Although this potato green peas curry recipe is meant for chapathi, you can also use this green peas curry as a side dish for dosa, idli, appam or rice as you wish!
Potato Green Peas Curry Recipe Below
Green Peas Curry For Chapathi, Potato Peas Curry For Chapathi, Poori
- 2 cups Dry Green peas if using fresh or frozen you can use up to 3 cups
- 3 cups Water (may add little more if needed) plus more for soaking dry green peas
- 1/4 teaspoon salt adjust to taste
- 2 medium sized potatoes
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder (or curry powder)
- 2 tablespoons Oil
- 1 teaspoons mustard seeds you can also use dry red chilies if not for kids
- Wash the green peas and soak the dry green peas in enough water for about 4 to 5 hours or overnight.
- After soaking, you can drain the water and lightly rinse the green peas and keep it aside. If using fresh or frozen peas, you can skip this step of soaking, just wash and use directly.
- Peel the potatoes and dice evenly in medium sized cubes, keep aside with green peas.
- Heat oil in a pressure cooker and add the mustard seeds.
- When the mustard seeds start spluttering, add the green peas and diced potatoes, lightly saute for 1 to 2 minutes.
- Add the salt and spices, mix everything well and saute for another 1 minute.
- Add the water and mix well.
- Close the pressure cooker using the lid and cook in medium heat for about 7 to 8 minutes or until 2 to 3 whistles have come. Make sure you us the safety valve of the pressure cooker and follow all directions in the manual as they are important for your safety while using the pressure cooker.
- After 7 to 8 minutes of cooking, you can switch off the stove and allow the pressure cooker to cool down.
- Once the pressure cooker is cool down, you can open the cooker and see if the vegetables (peas and potatoes) are cooked well until soft. You can mix everything well and heat the mixture for another 1 minute so everything will blend nicely to form the green peas masala gravy. If you need more gravy, you can add more water at this point. You may also use a little coconut milk instead of water, if you want more gravy. Serve the potato green peas masala hot with chapathi or dosa, idli or rice!
Hope you found this post on green peas curry for chapathi helpful!