The chunky potato and green peas cooked in simple but delicious onion-coriander-tomato gravy is one of the best tasting potato and peas curry called Dhariwala. The is one of those recipes where ‘less is more’ theory works! Just a handful of everyday ingredients and under spiced than most of Indian curries, this curry recipe has always come to my rescue when I don’t want to compromise on taste. Most of the hard work is done by the pressure cooker which cooks the potato and green peas to perfection. And another big task is done by your humble mixer grinder or food processor where you literally dump half the ingredients. All you are required to do is tadka/temper, fry the onion-coriander paste, cook the tomato puree and mix in the cooked potato and green peas and let it simmer. For all this ‘hard work’, you will be rewarded with one of the best tasting Potato and Peas Curry that always leaves one wanting for the second, and many times, third helping! Don’t believe me? Then it’s time for you to cook and taste this delicious Dhariwala, one of the best tasting Potato and Peas Curry.


3 large Potatoes
1 heaped Cup Green Peas, fresh/frozen
3 large Tomatoes
Salt to taste

For Onion-Coriander Leaves Paste:
2 medium Onions, peeled and quartered
1 small bunch coriander Leaves (About ½ packed cups)
4 large cloves/6-7 small cloves of Garlic/1 heaped tsp Garlic Paste
¼ tsp Red Chilli Powder/Paprika
¼ tsp Haldi/Turmeric Powder
1 tsp Dhania/Coriander Powder (Optional)
¼-½ tsp Garam Masala (Adjust acc to taste)
1 tsp Sugar

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
A large pinch of Hing/Asafoetida (Optional but I recommend it)
1-2 tbsp Oil

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