Dry Potato and Pea Curry
Favourite Curry for the family
Servings: 4 people
Equipment
- Large Saucepan
Ingredients
- 750 grams Potatoes cubed
- 100 grams Peas
- 2 medium Onions - White sliced
- 10 ml Brown Mustard seeds
- 30 ml Cold Pressed Olive Oil Extra Virgin
- 2 cloves Garlic crushed
- 10 grams Fresh Ginger grated
- 5 grams Ground Turmeric
- 2.5 grams Chilli powder
- 5 grams Ground Cumin
- 5 grams Garam Masala
- 30 grams Mint leaves chopped
Instructions
- Heat the mustard seeds in a dry pan until they start to pop.
- Add the oil or ghee, onion, garlic and ginger and cook, stirring until onion is soft.
- Add the turmeric, chilli powder, cumin, garam masala and potato,
- Season with salt and black pepper.
- Stir until potato is coated with the mixture.
- add 125 ml of water and simmer, covered for about 15 - 20 minutes, or until the potato is tender.
- Stir occasionally to stop the curry sticking to the bottom of the pan.
- Add the peas and stir until well combined.
- Simmer, covered, for 3 - 5 minutes, or until the potatoes are cooked and all the liquid is absorbed.
- Stir in the mint and season to taste.
