In just 20 minutes, you can prepare this flavorful and tangy dry curry, made with baby potatoes, curry leaves, and green peas, completely free of onion and garlic. It's perfect for any meal! Intrigued? Here's the recipe for my Niramish Sukno Aloo-r Torkari Currypata, Motorshuti Diye. By the way, this potato recipe is gluten-free, contains no onion or garlic, and can easily be made vegan by omitting just one ingredient!
Jump to:
- Debjani's Note
- My Dry Baby Potato Sabzi with Curry Leaves and Green Peas Recipe
- How to make dry potato curry with curry leaves and green peas
- Frequently Asked Questions
- Serving Suggestion
- Related Recipes
- Pairing
- Recipe Card
- Substitution
- Variation
- Equipments
- Storage
- 30 minutes Recipes
- Have you tried the Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye recipe from Debjanir Rannaghar!
- Here's the Sukno Aloo-r Niramish Torkari Curry with leaves, and green peas recipe Pin for your Pinterest Board
Debjani's Note
Many of my blog readers who aren't familiar with the Bengali language often ask about the "Diye" in my recipe titles. "Diye" simply means "with." I frequently include the Bengali names of my dishes in the titles, which is why it appears so often.
This Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye recipe is one of my personal favorites. It's not a typical Bengali dish, as it incorporates South Indian flavors from curry leaves in the tempering and coconut paste as a main ingredient. While it resembles a dry potato bhajji or fry or the Bombay potato, it has its own unique character. Interestingly, both Bengali and South Indian cuisines frequently use coconut, and potatoes are a staple in both. Since these ingredients are readily available, this potato dish is simply Indian-a straightforward, dry potato preparation. It cooks in just 20 minutes and is incredibly flavorful. It pairs wonderfully with roti, rice, or as a convenient option for school or office lunchboxes. This recipe is always a hit in my home.
Now, let's talk about this baby potato curry, cooked without onion or garlic, and featuring curry leaves and green peas. What isn't explicitly mentioned in the title are other ingredients, such as coconut and tomatoes. I couldn't fit everything into the title, so you'll need to read the recipe for the full details.
My Dry Baby Potato Sabzi with Curry Leaves and Green Peas Recipe
This particular potato curry recipe came about quite suddenly. It's super easy and quick to make with ingredients you likely already have on hand, or whatever is available at the moment.
So, what happened last Sunday was that I had planned to make Koraishutir Kochuri alongside Cholar Dal. Then, Mehebub came home. He usually travels from his workplace in Bhubaneswar on weekends.
In our home, we all share responsibilities. On weekends, especially, we divide the chores among ourselves and our child. While I cook dinner, my husband handles lunch on weekends. After frying kachauris, there was some oil left in the pan. Since I never reuse oil, I needed to use it all up right away. Knowing this, as I fried the Motorshuti Kochuri, I also boiled some baby potatoes to prepare a classic Choto Aloor dum. However, our daughter, Pasta, had a cold and asked for something tangy and mildly spicy. So, I decided to cook a potato dish using the ingredients I had on hand: curry leaves, coconut, green peas, and tomatoes. We particularly love this dry baby potato fry recipe; it's a favorite for lunch or dinner, and also a perfect snack with coffee or tea!
How to make dry potato curry with curry leaves and green peas
- Ingredients you need
Here are the ingredients: baby potatoes, green peas, curry leaves, tomato paste, coconut paste, dry red chili, red chili powder, turmeric powder, salt, sugar (optional), unflavored oil, and ghee.
- Prep Work
Boil the baby potatoes with a teaspoon of salt in enough water. Pressure cook them until the whistle blows twice. Turn off the heat and wait for the pressure to release before opening the cooker. Peel the potatoes, and they are ready.
- Cooking Sukno Aloo-r Torkari Currypata, Motorshuti Diye
For cooking, heat the oil in a pan. Then, add the green peas and cook for one minute.
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Add the dry red chilies and curry leaves to the hot oil.
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Next, stir in the coconut paste and cook for 2 minutes.
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Add the red chili powder, turmeric powder, salt, and optional sugar. Mix well and cook for two minutes.
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Add the boiled baby potatoes and mix thoroughly.
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Reduce the heat and add the tomato paste, mixing everything completely.
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Pour in one cup of water and cook until all the water has evaporated.
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Finally, add the ghee and mix.
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Your dish is now complete!
Frequently Asked Questions
No, you can use regular potatoes instead. Simply boil them and cut them into pieces.
No, this is a quick, dry potato curry that is cooked without onion or garlic.
Yes, absolutely! Just leave out the ghee, and it will be vegan.
Yes, it is a gluten-free potato recipe.
Serving Suggestion
I loved this simple potato dish as a side with Bengali Masoor Dal or Moong Dal and steamed rice. It also pairs wonderfully with Khichdi or Bengali Khichuri. You can even enjoy this dish with Roti, Chapati, Luchi, Paratha, Porota, or Poori.
Related Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this aloo sabzi apart from plain rice or roti:
Recipe Card
Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye | No Onion No Garlic Potato Sabzi with Curry Leaves and Green Peas
Ingredients
- 500 g baby potatoes
- 1 cup green peas
- 20 curry leaves
- ½ cup tomato paste
- ½ cup coconut paste
- 4 dry red chili
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoon salt
- 1 teaspoon sugar optional
- 3 tablespoon oil unflavored
- 1 tablespoon ghee
Instructions
Prep Work
- To boil the baby potatoes, cover them with water and a teaspoon of salt, then pressure cook them until the whistle blows twice.
- Turn off the heat and wait for the pressure to release before opening the cooker.
- Once cool enough, peel the potatoes.
Cooking
- Next, heat oil in a pan.
- Add the green peas and cook for one minute.
- Then, flavor the oil with dry red chilies and curry leaves.
- Stir in the coconut paste, followed by red chili powder, turmeric powder, and salt.
- You can also add sugar if you like.
- Mix everything well and cook for two minutes.
- Add the boiled potatoes and mix them thoroughly.
- Lower the heat, add the tomato paste, and mix again and cook for a minute.
- Pour in a cup of water and cook until all the water has evaporated.
- Finally, stir in the ghee. Your dish is now ready!
Notes
Substitution
- Potato - For this recipe, I used baby potatoes, which I boiled and peeled. If you don't have baby potatoes, you can use regular potatoes cut into quarters or eighths, depending on their size.
- Tomato - Instead of tomato paste, feel free to use chopped fresh tomatoes.
- Coconut - I opted for fresh coconut paste, but you could also use shredded coconut or dried coconut flakes.
Variation
You can easily make this potato dish vegan by simply leaving out the ghee.Equipments
To boil the potatoes quickly, you'll need a pressure cooker. For the potato curry itself, a simple pan or kadhai will do.Storage
For convenience, you can boil the potatoes ahead of time and store them in the refrigerator, ready to use later for a speedy curry. The cooked curry also keeps well in the refrigerator for one or two days; just make sure to heat it thoroughly before serving again.Nutrition
30 minutes Recipes
- Paneer Bhurji Recipe (also known as Scrambled Cottage Cheese)
- Dhaniya Paneer Recipe (also known as Indian Paneer Curry with Coriander Leaves paste)
- Piyaj Posto (also known as Bengali Peyaj Posto Recipe)
- Shorshe Posto Dharosh Recipe | Bhindi or Okra cooked with mustard and poppy seed paste
Have you tried the Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Sukno Aloo-r Niramish Torkari Curry with leaves, and green peas recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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