| 
potato & pea curry
Makes 4-6 servings
1 lb Potatoes
1 lb Fresh peas in the pod
-or-
1 lb Frozen peas
2 Tbs Ghee
1-1/2 tsp Panch phora
1 Onion, minced
2 Tbs Fresh mint, chopped
1 tsp Ginger, finely grated
1 tsp Ground tumeric
1-1/2 tsp Salt
1/2 tsp Chili powder
1/4 Cup Hot water
1 tsp Garam masala
1 Tbs Lemon juice
Peel and dice the potatoes.
Shell or thaw the peas. Heat
the ghee in a large skillet or
wok, then fry the panch phora
until the seeds begin to
brown. Add the minced onions
to the skillet; stir-fry until
onions soften and turn translucent.
Stir in the chopped mint and
grated ginger.
Combine the ground tumeric,
salt and chili powder in with
the skillet/wok mixture. Stir
well. Then add the potatoes
and peas. Pour in the hot
water and stir well.
Reduce heat, cover tightly and
simmer for 20 minutes-- shaking
the skillet or wok
occasionally. Remove lid and
sprinkle the garama masala and
lemon juice into the skillet.
Cover again and cook for
another 10 minutes.
|
| |
|
|
|
