Thursday, July 22, 2010

Pea and potato curry.


I promised some of you to post a recipe of the pea and potato curry that I made nearly two weeks ago, and here it is finally.

1. Start by cutting about 750 grams of potatoes in rather big cubes, and chopping two onions into rings.

2. In a large saucepan, put two teaspoons of mustard (the recipe originally calls for mustard seeds which is probably better to use, but we didn't have any so I thought I would just go for the second best option.) and heat until it starts bubbling (if using mustard seeds, until they start popping).

3. Chop three to four cloves of garlic and grind two teaspoons of fresh ginger.

4. Add the onion rings, garlic, ginger and two spoons of ghi or oil to the pan and stir at medium heat until the onion is soft.

5. Add 1/2 teaspoon of chili spice, 1 teaspoon of turmeric (silly me for misspelling it on the label of the spice), 1 teaspoon of cumin, 1 teaspoon of garam masala, and some salt and pepper. Also, add the potatoes. Stir until the potatoes are evenly covered in spice.
Potatoes, onion and spice.

6. Add 1 1/2 dl of water and let everything boil at very low heat for 15-20 minutes or until the potatoes are slightly tender with a lid on the saucepan.

7. Almost finished. Add 100 grams of peas. It's best to use frozen peas rather than canned since the taste is fresher. Boil at very low heat for another 3-5 minutes or until the liquid has been absorbed.

8. Stir in a little bit of chopped fresh mint.

9. Ready to eat! Serve with rice.

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