Potatoe and pea curry

This is a staple food when it comes to fasting.

It is also the easiest and quickest to make when time is short. It goes with everything, bread, roti rice, crackers and it is even delicious by itself.

I was scared of making potatoe curry. I made it once when I was about 7. My mother allowed me and my cousin to play house house and I attempted to make potatoe curry but I cut the potatoes straight like chips and while it was cooking it shrunk. That experience made me doubt my ability to make potatoe curry.

But after I tried this recipe and saw that my potatoes looked like potatoes when the curry was cooked. I was over the moon.

This is my own recipe that I have come up with after many attempts 🙂

Another thing I know most recipes that you come across say use fresh coriander. Unfortunately I don’t have the luxury of having my own garden so I just use the store bought ones that come in a sealed container and it serves the same purpose.

image97

Ingredients:

  • 1 x onion, chopped.
  • 3 x curry leaves.
  • 4/6 x medium potatoes chopped into cubed.
  • Salt to taste
  • 1 x tsp white dhal.
  • ¼ x tsp turmeric powder.
  • 1 x tsp Chowman’s masala.
  • 1 x tsp Mixed masala.
  • 1 x tsp Bombay delight masala.
  • ½ x tsp dhania powder.
  • ½ x tsp jeera powder.
  • ½ x cup frozen peas.
  • Water
  • Chopped coriander for garnish.

Method:

  • Heat oil over a medium heat in a pot.
  • Add the onions, curry leaves and white dhal and sauté till the onions become transparent.
  • Add your spices and mix well.
  • Add about a cup of tap water and stir so that the spices can mix.
  • Let the water mixture starts to boil.
  • Add the potatoes and enough water so that the potatoes are covered.
  • Cover and cook on a medium heat till the potatoe are almost completely soft.
  • By soft I mean that if you take a fork and try and break the potatoe cube in half it does so easily.
  • Add the raw peas and cover again.
  • Allow to cook till the gravy of the potatoe curry becomes thickish. If you want a dry curry then let it cook till its dry, but be careful that the potatoes do not burn.
  • Remove from the stove and sprinkle the chopped coriander over the top.

Please note that I use the masala that I know and that is available at my local spice shop. You are more then welcome to use what you have in your cupboard. If you only use one type them use a heaped teaspoon of your Masala.

Play with the spices and see what your taste buds like 🙂