Potato and Pea Curry: a classic Indian dish which has many variations.
Ingredients: (Serves 2)
2 medium potatoes cubed
100g frozen peas
1 medium onion chopped
2 tbsp ginger and garlic paste (or 3 fat garlic cloves, minced and 1 thumb of ginger, grated).
2 heaped tsp hot chilli powder
1/2 tsp asafoetida
1 tsp garam masala
1 tsp mango powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp kalonji seeds (black onion seeds)
Ghee or oil for frying
Method
Ingredients: (Serves 2)
2 medium potatoes cubed
100g frozen peas
1 medium onion chopped
2 tbsp ginger and garlic paste (or 3 fat garlic cloves, minced and 1 thumb of ginger, grated).
2 heaped tsp hot chilli powder
1/2 tsp asafoetida
1 tsp garam masala
1 tsp mango powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp kalonji seeds (black onion seeds)
Ghee or oil for frying
Method
- Heat the oil or ghee in a large non-stick pan. Add the onions and cook very slowly on a low heat until they become golden brown and soft. This will take at least 15 mins.
- Add the garlic and ginger and cook for a few more minutes. Add a little water if the mixture becomes dry.
- Add the tinned tomatoes, ground spices and potatoes to the onion mixture. Heat through and cook over a gentle heat for approximately 1 hr or until the potatoes are cooked through. Add a little water if the mixture becomes too dry.
- Add the peas and heat for a few minutes until the peas are defrosted and heated through.
- Add salt to taste and sprinkle with kalonji seeds
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