New Potato & Pea Curry
New Potato & Pea Curry

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, new potato & pea curry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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New Potato & Pea Curry is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. New Potato & Pea Curry is something that I’ve loved my whole life. They’re nice and they look wonderful.

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 can achieve that.

The ingredients needed to make New Potato & Pea Curry:
  1. Get 5 tbsp hazelnut oil
  2. Make ready 1 tsp ground turmeric
  3. Make ready 500 g new potatoes
  4. Prepare 1 large red onion, chopped
  5. Get 5 cloves garlic, chopped
  6. Take 3 cm piece fresh ginger, grated
  7. Make ready 2 bay leaves
  8. Take 1 tsp hot chili powder
  9. Prepare 1 tsp ground cumin
  10. Prepare 1 tsp ground coriander
  11. Make ready 1/2 tsp salt
  12. Prepare 1/2 tsp black mustard seeds
  13. Take 100 g tomato purée
  14. Take 1 green chili with seeds, chopped
  15. Get 1 red chili with seeds, chopped
  16. Prepare 150 ml water
  17. Take 1 tsp garam masala
  18. Make ready 100 g frozen peas
  19. Make ready Fresh coriander, chopped

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Steps to make New Potato & Pea Curry:
  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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