Potato and Pea Dry Curry Recipe

Potato and Pea Dry Curry Recipe

Ingredients :

500 g potatoes

500 g fresh peas in the pod

2 tablespoons ghee

1 large onions, chopped finely

2 tablespoons fresh mint, chopped

1 teaspoon chili powder

1 1/2 teaspoons Panch phora

1 teaspoon fresh ginger, grated finely

1 teaspoon ground turmeric

1 1/2 teaspoons salt

1/4 cup hot water

1 teaspoon garam masala

1 tablespoon lemon juice

 

Method :

Wash, peel and dice the potatoes and shell the peas. Heat a frying pan with the ghee and fry the panch phora on low heat until the seeds start to brown. Add the onion and fry gently until the onion is soft and starts to turn golden brown. Add chopped herbs and grated ginger. Fry for a few seconds, stirring. Add the turmeric, salt and chili powder and stir well. Add potatoes and peas, stir well and sprinkle with hot water. Turn heat very low, cover saucepan tightly and cook for 20 minutes, shaking pan occasionally. Sprinkle with garam masala and lemon juice. Replace cover and cook for a further 10 minutes. Serve hot with white rice or chapatis.

 

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