Description
Warm, comforting, and boldly spiced, this one-pot Indian-inspired dish features baby Yukon Gold potatoes and tender green peas tossed in a buttery, fragrant blend of turmeric, garam masala, and cumin. It’s quick to make and perfect for weeknight dinners or as a flavorful side for larger meals.
Ingredients
2 lb baby Yukon Gold potatoes, halved
4 tablespoons unsalted butter or ghee
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
2 teaspoons ground turmeric
1 tablespoon ground coriander
1 tablespoon garam masala
½ teaspoon cayenne pepper (adjust to taste)
2 teaspoons kosher salt
4 garlic cloves, minced
1 tablespoon fresh ginger, minced or paste
16 oz (about 2 cups) green peas, thawed
Optional: Fresh chopped cilantro for garnish
Instructions
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Boil the potatoes: Place halved potatoes in a large pot of water. Bring to a boil and cook for about 12 minutes, or until fork-tender. Drain and set aside.
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Toast the spices: Return the pot to medium heat and add the butter or ghee. Once melted, stir in the mustard seeds and cumin seeds. Let them sizzle and pop for 30 seconds.
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Build the flavor: Add turmeric, coriander, garam masala, cayenne, and salt. Stir until the spices are fragrant and deepen in color—about 30 seconds.
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Add aromatics: Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
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Toss in veggies: Add the cooked potatoes and thawed peas. Gently stir to coat everything evenly in the spiced butter.
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Finish and serve: Remove from heat. Garnish with fresh cilantro if desired and serve hot.
Notes
- For more protein, stir in cooked chickpeas or cubes of paneer or tofu.
- Add extra veggies like cauliflower, spinach, or carrots.
- Use coconut oil or avocado oil instead of butter/ghee for a vegan option.
- Spice it up with chili flakes or more cayenne if you like it hot.
- Refresh leftovers with a squeeze of lemon juice and a sprinkle of garam masala.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
