Dry Potato and Pea Curry Recipe

Ingredients :

750g

2 teaspoons

2 tablespoons

2 medium

2 cloves

2 teaspoons

1 teaspoon

1/2 teaspoon

1 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

• 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.