New Potato & Pea Curry

Name: New Potato & Pea Curry
Total time: 4200 s
Yield: 4 servings
Cuisine: British
Ingredients: 5 tbsp hazelnut oil; 1 tsp ground turmeric; 500 g new potatoes; 1 large red onion, chopped; 5 cloves garlic, chopped; 3 cm piece fresh ginger, grated; 2 bay leaves; 1 tsp hot chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp salt; 1/2 tsp black mustard seeds; 100 g tomato purée; 1 green chili with seeds, chopped; 1 red chili with seeds, chopped; 150 ml water; 1 tsp garam masala; 100 g frozen peas; Fresh coriander, chopped

John A @JohnA

Essex

I made this to accompany some leftover chicken curry made by our Sikh son-in-law but it also makes a useful non-meat stand-alone dish.

Inspiration came from the very many Aloo Dum and Aloo Matar recipes around but adapted to what I fancied/had in.

Please note that this is a tad on the hot side, spice-wise. That’s how we like it but, if you don’t, simply reduce the spices but do them all proportionately.

I made this to accompany some leftover chicken curry made by our Sikh son-in-law but it also makes a useful non-meat stand-alone dish.

Inspiration came from the very many Aloo Dum and Aloo Matar recipes around but adapted to what I fancied/had in.

Please note that this is a tad on the hot side, spice-wise. That’s how we like it but, if you don’t, simply reduce the spices but do them all proportionately.

John A @JohnA

Essex

I made this to accompany some leftover chicken curry made by our Sikh son-in-law but it also makes a useful non-meat stand-alone dish.

Inspiration came from the very many Aloo Dum and Aloo Matar recipes around but adapted to what I fancied/had in.

Please note that this is a tad on the hot side, spice-wise. That’s how we like it but, if you don’t, simply reduce the spices but do them all proportionately.

I made this to accompany some leftover chicken curry made by our Sikh son-in-law but it also makes a useful non-meat stand-alone dish.

Inspiration came from the very many Aloo Dum and Aloo Matar recipes around but adapted to what I fancied/had in.

Please note that this is a tad on the hot side, spice-wise. That’s how we like it but, if you don’t, simply reduce the spices but do them all proportionately.

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Ingredients

60-70 minutes including prep

4 servings

5 tbsphazelnut oil
1 tspground turmeric
500 gnew potatoes
1large red onion, chopped
5 clovesgarlic, chopped
3 cmpiece fresh ginger, grated
2bay leaves
1 tsphot chili powder
1 tspground cumin
1 tspground coriander
1/2 tspsalt
1/2 tspblack mustard seeds
100 gtomato purée
1green chili with seeds, chopped
1red chili with seeds, chopped
150 mlwater
1 tspgaram masala
100 gfrozen peas
Fresh coriander, chopped

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Steps

60-70 minutes including prep

1

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.
2

Heat remaining oil in a large pan and fry the onion on a medium-high heat for 5 minutes. Stir only to avoid sticking.
3

Stir in the garlic, ginger and bay leaves and fry for a further 5 minutes, stirring occasionally.
4

Add the chili powder, cumin, ground coriander, remaining turmeric, mustard seeds and salt and stir gently but thoroughly. Cook for a further 2 minutes.
5

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.
6

Stir in the garam masala, then the peas and cook, uncovered for 3-5 minutes or until the peas are cooked.
7

Sprinkle with the fresh coriander and serve with rice, roti or other carbs of your choice and possibly other curries.

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Cooksnaps

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John A @JohnA

on July 18, 2020 17:44

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.