Curried Potatoes And Peas recipe
information
This dish is eaten all over India, either on its own with chappati orpuris, or as part of a meal.
ingredients
3 Tbs Ghee or vegetable oil
1 Medium onion, finely chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 tsp Turmeric
1/2 kg (1 lb) Frozen or fresh peas, thawed
225 g (8 oz) Potatoes, cubed
1 tsp Salt
Chopped coriander leaves
2 Tbs Juice of 1/2 lemon
1 Medium onion, finely chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 tsp Turmeric
1/2 kg (1 lb) Frozen or fresh peas, thawed
225 g (8 oz) Potatoes, cubed
1 tsp Salt
Chopped coriander leaves
2 Tbs Juice of 1/2 lemon
method
1. Heat the ghee or oil in a saucepan. Add the onion and fry until it is soft. Stir in the ginger, garlic and chilli and cook for a further 5 minutes, stirring frequently. Stir in the turmeric, then the peas, potatoes and salt. Reduce the heat to low, cover the pan and simmer for 20 minutes. Add a spoonful or two of water if the mixture becomes too dry.
2. Stir in the coriander leaves and lemon juice, and simmer for a further 10 to 15 minutes, or until the vegetables are tender. Serve at once.
2. Stir in the coriander leaves and lemon juice, and simmer for a further 10 to 15 minutes, or until the vegetables are tender. Serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
