Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, new potato & pea curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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New Potato & Pea Curry is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. New Potato & Pea Curry is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have new potato & pea curry using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make New Potato & Pea Curry:
- Make ready 5 tbsp hazelnut oil
- Prepare 1 tsp ground turmeric
- Make ready 500 g new potatoes
- Get 1 large red onion, chopped
- Prepare 5 cloves garlic, chopped
- Get 3 cm piece fresh ginger, grated
- Get 2 bay leaves
- Get 1 tsp hot chili powder
- Make ready 1 tsp ground cumin
- Take 1 tsp ground coriander
- Prepare 1/2 tsp salt
- Get 1/2 tsp black mustard seeds
- Make ready 100 g tomato purée
- Get 1 green chili with seeds, chopped
- Take 1 red chili with seeds, chopped
- Get 150 ml water
- Get 1 tsp garam masala
- Prepare 100 g frozen peas
- Take Fresh coriander, chopped
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Instructions to make New Potato & Pea Curry:
- Par-boil the potatoes in salted water for around 7 minutes. Drain, halve and prick the “open”side firmly but gently with a fork to allow the spices to get into the potatoes. Fry (adding 1/2 tsp turmeric) in 3 tbsp oil for 5 minutes, turning a couple of times to ensure even frying. Set aside.
- Heat remaining oil in a large pan and fry the onion on a medium-high heat for 5 minutes. Stir only to avoid sticking.
- Stir in the garlic, ginger and bay leaves and fry for a further 5 minutes, stirring occasionally.
- Add the chili powder, cumin, ground coriander, remaining turmeric, mustard seeds and salt and stir gently but thoroughly. Cook for a further 2 minutes.
- Add the tomato purée, fresh chillies and water. Stir well, then add the set aside potatoes and cover. Reduce the heat to medium and cook for 15 minutes. Stir occasionally and add a little more water to avoid sticking. Discard the bay leaves.
- Stir in the garam masala, then the peas and cook, uncovered for 3-5 minutes or until the peas are cooked.
- Sprinkle with the fresh coriander and serve with rice, roti or other carbs of your choice and possibly other curries.
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