Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Gujarat · Dinner

Potato and Pea Curry

Traditional Recipe 7: Potato and Pea Curry recipe

🧺 Ingredients

• Medium potatoes: 350g
• Green peas (fresh or frozen): 150g
• Oil: 20ml
• Ghee: 10ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Curry leaves: 10
• Green chillies: 2 (slit)
• Ginger-garlic paste: 1 tsp (10g)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)
• Coriander leaves: 20g

👩‍🍳 How to make Potato and Pea Curry

1. Peel and cut potatoes into 2cm cubes.
2. Heat oil + ghee (30ml total) in heavy-bottomed pot over medium heat (160°C).
3. Add mustard seeds; crackle 30 sec.
4. Add cumin seeds, asafoetida, curry leaves, green chillies; fry 1 min.
5. Add ginger-garlic paste; sauté 2 min until light golden.
6. Add potato cubes; stir well to coat with oil for 3 min.
7. Add turmeric, red chilli, coriander, salt (5g), sugar; mix thoroughly.
8. Cover pot; cook on medium heat (150°C) for 15 min, stirring every 5 min.
9. Add green peas; stir well.
10. Cook uncovered for remaining 8-10 min until potatoes are fork-tender, golden.
11. Add lemon juice; garnish with coriander leaves.
12. Serve hot. Potatoes should be creamy inside, edges slightly caramelized.

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