White peas potato curry also known as vatana curry is a simple and wholesome curry made with potatoes, white peas and basic spices. This easy curry comes together quickly in minutes and is perfect for breakfast, lunch or dinner. Serve it hot with roti, chapati, parotta, or with rice for a delicious, homestyle simple meal that everyone will relish.
White Peas Curry Recipe (Vatana Masala)
Delicious white peas aloo curry taste amazing with hot roti, poori, kulchas or any pulav. This is a easy side dish to make as well. So far I haven't shared much recipes using white peas.
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This white peas or vattana is high in nutritious and is very cheap to buy. Normally we buy it dry and soak it ourselves overnight and cook it the next day. This can be had it as it as boiled, hubby loves boiled peas a lot. But I often make it in to a gravy to go along with rotis.
About White Peas Curry (Vatana Masala)
White peas potato curry is a simple vegan curry that is made with just a few basic ingredients and every day spices. The curry is cooked on a homestyle onion tomato base, which delivers a rustic and delicious flavour.
While this curry is usually made with green peas, today I tried it with white peas and it turned out absolutely delicious. I love making this kind of curry because it is quick, easy and always comforting.
Sometimes, I like to add a spoon of butter or ghee on top, which melts into curry and makes it even more flavourful.
Apart from being easy and tasty, this white peas potato curry is also nutritious. White peas is one of the good sources of plant based protein, fiber and complex carbohydrates, which makes the curry more wholesome and satisfying.
This curry pairs wonderfully with roti, poori, chapati, naan, pulao or with hot steamed rice for a delicious meal.
Similar Recipes
Ingredients
- White peas : I have used white peas for this curry, but you can also use green peas or chick peas if preferred. White peas are rich in protein and fiber, which makes this curry more wholesome and filling.
- Potato boiled : Boiled potatoes are added to the curry so they absorb the spices quickly and add thickness, body to the gravy.
- Whole spices : Whole spices like cumin seeds, fennel seeds, cinnamon, and bay leaf are used for tempering. When added to the hot oil, it releases strong flavour that forms the base aroma of the curry.
- Onion & Tomato : Onions and tomatoes form the base of the curry. It adds mild sweetness and tanginess that balances well with spices.
- Green chilli : Green chillies are added for its heat and enhance the flavour of potato and peas. Adjust the quantity based on your spice preference.
- Ginger garlic paste : Ginger garlic paste aids in digestion and adds a strong aroma without overpowering other flavours.
- Spice powder : Spices like turmeric powder, garam masala powder, kashmiri chilli powder and cumin powder are added to enhance the color, spice and flavour of the curry.
Step by Step Pictures
Cooking White Peas
1)Wash and Soak white peas overnight. Take it in a pressure cooker, cover with water until the peas are completely submerged and pressure cook for 4 whistle. Turn off the cooker and let the pressure release all by itself. Open cooker and check whether peas are cooked. It should be slightly mushy. Set aside. Meanwhile cook your potatoes as well.
Make Masala
2)Heat oil in a pot, add whole spices given for tempering. Let them sizzle in the oil for a minute to release its flavours.
3)Add onions to the spices along with green chillies and cook till golden.
4)Fry till onions get golden brown.
5)Add in ginger garlic paste and cook until raw smell leaves.
6)Add in tomato puree and cook until it thickens and oil separates from it.
7)Add in salt, turmeric powder.
8)Add in chilli powder, cumin powder, garam masala powder.
9)Cook until raw smell leaves and the masala thickens.
10)Add in the cooked white peas with any of the cooking liquid. Add extra water as needed for the gravy.
11)Add in boiled potatoes. Add in some sugar to balance the taste.
12)Mix well and bring it to a full boil. Cook on low heat for 5 to 10 minutes. Add in coriander leaves in the end and mix.
13)Serve with roti or rice.
Expert Tips
Cut even potatoes : Chop the potatoes into small, evenly sized cubes. This ensures even cooking and absorbs the spices well.
Soak overnight : Soaking the white peas overnight helps them cook faster and become soft and tender.
Extra creamy : To make the curry extra rich and creamy, add a spoon of cashew paste, or coconut milk. This also enhances the flavour and texture of the gravy.
Storage : Store the leftover white peas potato curry in an airtight container. It stays fresh in the fridge for 2 to 4 days. The gravy may become thicker after refrigerating, so add a little water while reheating to adjust the consistency.
Serving : White peas potato curry is a versatile curry that goes well with roti, chapati, naan, poori, jeera rice, pulao or even with rice for a complete and delicious meal.
FAQ
Yes. You can add vegetables like carrot, beans, green peas, cauliflower or paneer to make the curry more nutritious, filling and tasty.
Yes, you can use frozen white peas. Simply add them directly to the curry and simmer for a few minutes until it absorbs the flavours.
Yes, boiling the potatoes at first works well. Because it absorbs the curry flavour quickly and cooks to a perfect soft, tender texture.
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White Peas Curry Recipe (Vatana Masala)
Equipment
Ingredients
- 1 cup White Peas dried
- 1 large Potatoes peeled, cubed and boiled
For Tempering
- 2 tablespoon Groundnut Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 piece Cinnamon
- 1 no Bay Leaf
For Masala
- 1 large Onion peeled & chopped finely
- 2 no Green Chillies chopped
- 2 tablespoon Ginger Garlic Paste
- 3 medium Tomato pureed
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder
- ½ cup Water as needed
- 1 teaspoon Sugar
- Salt to taste
- 4 tablespoon Coriander leaves finely chopped
Instructions
- Cooking White peas and potatoes - Wash and Soak white peas overnight. Take it in a pressure cooker, cover with water until the peas are completely submerged and pressure cook for 4 whistle. Turn off the cooker and let the pressure release all by itself. Open cooker and check whether peas are cooked. It should be slightly mushy. Set aside. Meanwhile cook your potatoes as well.
- Tempering - Heat oil in a pot, add whole spices given for tempering. Let them sizzle in the oil for a minute to release its flavours.
- Make Masala - Add onions to the spices along with green chillies and cook till golden. Add ginger garlic paste and saute till raw smell leaves. Pour in tomato puree and cook till oil separates.
- Now add in salt, sugar and spice powders and mix well. Pour water and cook till raw smell from spices is gone and oil separates from the mix.
- Make Vatana Curry - Add in cooked peas and potatoes into the curry and mix well. Add more water as needed and simmer for 5 to 10 mins. Add coriander leaves and mix well. Serve.
Nandita Basroor
It was delicious. Just made . Thank you.
Vishnu
We're 3 guys living in an apartment. Going to try this eventhough we don't have half the ingredients. God help us.:)