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Dry Potato and Pea Curry Recipe

Dry Potato and Pea Curry Recipe

Ingredients :

750 g potatoes

2 teaspoons brown mustard seeds

2 tablespoons ghee

2 medium onions, sliced

3 cloves garlic, crushed

2 teaspoons fresh ginger, grated

1 teaspoon turmeric, ground

1 teaspoon chili powder

1 teaspoon cumin, ground

1 teaspoon garam masala

1/2 cup water

2/3 cup peas

2 tablespoons fresh mint, chopped finely

Salt and pepper to taste


Method :

Peel the potatoes before cutting them into small cubes. Heat a large dry pan and fry the mustard seeds over moderate heat until the seeds start to pop. Add the ghee, garlic, onion and ginger. 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 minutes or until the potato is just tender, stirring occasionally. Add peas and stir until combined. Season with salt and pepper to taste. Cover and simmer for a further 5 minutes, or until the potato is cooked through and the liquid is absorbed. Stir in the mint and serve with white rice.


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