Go Back
–+ servings
Print Recipe

Dry Potato and Pea Curry

Favourite Curry for the family
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Asian
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.