Thursday, August 14, 2008

Delicious potato and pea curry

This curry has quite a dry texture and a lovely aromatic flavour. The quantities are very approximate, so taste it as you go along.

3-4 large potatoes, peeled and cut into 1/2 inch (1 cm) pieces

A small bowl of peas, frozen or fresh

3 spring onions

1 green chili

Handful of fresh coriander, finely chopped

Good sprinkling of ground cumin

Good sprinkling of ground coriander

1/2 the juice of a lemon

2 tbsps groundnut oil

Good sprinkling of gram flour if you have it, otherwise use ordinary

1 onion, finely chopped

3 cloves of garlic, minced

Half a thumb of ginger, finely chopped

1 tsp turmeric

1 tbsp paprika

1+1/2 tsps of chili powder (or to taste)

4 tomatoes, chopped

Cup of water

Fresh coriander to garnish

Firstly, heat the groundnut oil in a deep frying pan. Then add all the dry spices to the pan along with the onions, garlic and ginger. Fry until transparent and spices cooked through.

Add a little more oil, then the chopped potatoes, the chili, the gram flour, the peas, spring onions and the lemon juice. Fry until the potatoes are becoming golden and crispy.

Add the chopped tomatoes, the fresh coriander and the water and mix well. Taste after a few mins and adjust seasoning as desired.

Cover and simmer on medium high for about 20 mins or until the curry has reduced and become quite dry. The potatoes should be tender inside and the peas should have a crispy outside.

Finish with another sprinkling of lemon juice and the rest of the fresh coriander.

Serve with chapatis or rice and chutneys.


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