Pea Curry with Dry Potato Recipe

RECIPES OF INDIA

Ingredients :

750g

2 teaspoons

2 tablespoons

2 medium

2 cloves

2 teaspoons

1 teaspoon

1/2 teaspoon

1 teaspoon

1/2 cup

2/3 cup

2 tablespoons

Potatoes

Brown mustard seeds

Ghee or oil

Sliced onions

Crushed garlic

Grated fresh ginger

Ground turmeric

Chili powder

Ground Cumin

Garam masala

Water

Peas

Chopped fresh mint

Method :

Peel the potatoes and cut them into small cubes.
Place the mustard seeds in a large dry pan and cook over medium heat until the seeds start to pop.
Add the ghee, onion, garlic and ginger, and cook, stirring, until the onion is soft.
Add the turmeric, chili powder, cumin, garam masala and potato; stir until the potato is coated.
Add the water, cover and simmer for about 15 to 20 minutes, or until the potato is just tender, stirring occasionally.
Add the peas and stir until combined; season with salt and pepper to taste. Simmer, covered, for a further 3 to 5 minutes, or until the potato is cooked through and the liquid is absorbed.
Stir in the mint and serve with rice.

Asian Melting Pot

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