Potato and pea curry

Ingredients

potato pea curry

  • 450 grams Potatoes, Peeled and sliced into chunks
  • 300 grams Frozen peas, Defrosted
  • 3 Tomatoes, Peeled, seeds removed and sliced thinly
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 Dried red chili, whole
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • ½ teaspoon Ground turmeric
  • ½ teaspoon Garamasala
  • 2 tablespoons Vegetable oil
  • 1 tablespoon Clarified butter

Method

Add the oil and clarified butter to a pan and bring to medium heat. When the oil is hot, add the mustard, cumin seeds and dried chili. Add the potatoes once the mustard seeds have popped. Fry the potatoes until they start to change colour. Add the remaining spices and stir through. Add the peas and add about a cup of water. Bring to the boil and then reduce the heat to low. Cover the pan with a lid and gently cook the curry for about 15 minutes or until the potatoes are soft. Add the tomatoes and season with salt and pepper. Cook for a further 10 to 15 minutes uncovered.

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One Comment Add yours

  1. sandhya says:

    Nice….We also do most frequently…. Ofcourse in indian style….

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