Potato and Peas Fry

18 Jun

Potatoes are always a favourite with kids and mine love green peas as well. So when I make this for lunch, it always gets gobbled up by both. Even my younger one, searches for the green peas and has them. Nowadays, I have to add green peas in everything I make, just for her.

Potatoes always taste nice. But when you serve this potato and peas fry with any sambar, rasam or kuzhambu the lunch gets way better. This is a saviour dish in my house ‘cos when I have sudden guests this has come to a rescue many a times.



Potato (Boiled)                                                     –              4 large nos

Green peas (fresh/ frozen)                            –              ¾ cup

Onions                                                                     –              2 large nos

Ginger-garlic paste                                             –              1 tbsp

Sambar powder                                                   –              1 tbsp

Turmeric powder                                               –              ½ tsp

Mustard seeds                                                     –              1 tsp

Curry leaves                                                          –              1 sprig

Salt to taste

IMG_4689 IMG_4697


Heat oil in a pan, add the mustard seeds and let them crackle. Now, add the diced onions and curry leaves and sauté them well, till they turn slightly brown in colour. Add the ginger-garlic paste and sauté   more. The raw smell of the ginger-garlic paste has to go. Then, add the sambar powder, turmeric powder and sauté so that they mix well. Add the boiled potatoes cut into medium-sized cubes and mix well into the masala. Make sure not to mash the potatoes. Leave them to sauté for 2-3 mins, then add the frozen/fresh peas. (fresh peas have to be boiled/ steamed before adding) season with salt and sauté  on a low heat for 15-20 mins. Keep turning the potato-pea fry in-between for uniform color. Since both the potatoes and peas are both cooked, it only for the colour that we are sautéing, so when you think the varuval is ready, remove from heat and transfer to a serving dish. Garnish with coriander and serve with sambar, rasam or even plain yoghurt.



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Posted by on June 18, 2014 in Varuval


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