potato and pea curry

Name: Potato and Pea Curry
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pound(s) potatoes, peeled; 2 teaspoon(s) brown mustard seeds; 2 tablespoon(s) ghee (or oil); 2 - onions, sliced; 2 - garlic cloves, crushed; 2 teaspoon(s) fresh ginger, grated; 1 teaspoon(s) turmeric; 1/2 teaspoon(s) indian chili powder; 1 teaspoon(s) ground cumin; 1 teaspoon(s) garam masala; 1/2 cup(s) water; 2/3 cup(s) frozen peas; - salt and pepper, to taste; 2 tablespoon(s) fresh cilantro, chopped

(4 RATINGS)

8 Pinches 2 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Feb 6, 2015

A deliciously fragrant Indian vegetable dish. Indian chili powder is very hot so please adjust if you like a less spicy dish.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/2 pounds potatoes, peeled
2 teaspoons brown mustard seeds
2 tablespoons ghee (or oil)
2 - onions, sliced
2 - garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 teaspoon turmeric
1/2 teaspoon indian chili powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 cup water
2/3 cup frozen peas
- salt and pepper, to taste
2 tablespoons fresh cilantro, chopped

How To Make potato and pea curry

Step 1

Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger, stirring until soft. Add turmeric, salt, pepper, chili powder, cumin, garam masala and potatoes. Stir until potatoes are coated.

Step 2

Add water and simmer, covered 15-20 minutes or until potatoes are just tender; stirring occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.
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