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To begin with this particular recipe, we must first prepare a few components. You can cook new potato & pea curry using 19 ingredients and 7 steps. Here is how you cook that.
Composition needed to make New Potato & Pea Curry:
- 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
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Instructions to cook New Potato & Pea Curry:
- 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.
- Heat remaining oil in a large pan and fry the onion on a medium-high heat for 5 minutes. Stir only to avoid sticking.
- Stir in the garlic, ginger and bay leaves and fry for a further 5 minutes, stirring occasionally.
- Add the chili powder, cumin, ground coriander, remaining turmeric, mustard seeds and salt and stir gently but thoroughly. Cook for a further 2 minutes.
- 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.
- Stir in the garam masala, then the peas and cook, uncovered for 3-5 minutes or until the peas are cooked.
- Sprinkle with the fresh coriander and serve with rice, roti or other carbs of your choice and possibly other curries.
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