This quick and easy (yet extremely delicious) potato and pea curry is a staple in homes across India, particularly in the north. I love eating it with steamed basmati rice drizzled with ghee, or simple rotis.
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Serves
4
Potatoes
Red Onion
Fresh Ginger
Garlic Clove
Fresh Coriander
Bay Leaves
Cumin Seeds
Ground Turmeric
Kashmiri Chilli Powder
Ground Cumin
Ground Coriander
Crushed Red Chillies
Chopped Tomatoes
Water
Frozen Peas
Lime
Vegetable Oil
Serves
4
Potatoes
Red Onion
Fresh Ginger
Garlic Clove
Fresh Coriander
Bay Leaves
Cumin Seeds
Ground Turmeric
Kashmiri Chilli Powder
Ground Cumin
Ground Coriander
Crushed Red Chillies
Chopped Tomatoes
Water
Frozen Peas
Lime
Vegetable Oil
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Step 1.
Peel and chop the potatoes into 3cm chunks. Transfer to a bowl and wash well to get rid of the excess starch.
Step 2.
Trim and finely chop the onion. Finely grate or mince the ginger and garlic. Thinly slice half the coriander.
Step 3.
Add a drizzle of oil to a wok or saucepan and place over a medium heat. Once the oil is hot, add the bay leaves and cumin seeds. Fry until they splutter. Add the onions with a pinch of salt and cook for 3-4 mins until softened. Add the ginger and garlic, fry until fragrant, then stir through the powdered spices and crushed chillies.
Step 4.
Pour the canned tomatoes in and cook for 8-10 mins until thickened. Add the potatoes and the water and bring to a boil then turn the heat down to medium and cook, uncovered, for 25-30 mins until the potatoes have softened. Once the potatoes are cooked through, add a splash of water to loosen, if needed.
Step 5.
Add the peas and cook until hot. Stir through the chopped coriander and season with salt and lime juice.
Step 6.
Serve immediately, garnished with the remaining fresh coriander.
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