Peas Potato curry/gravy is the side that goes well with rice, chappathi and parotta/paratha. This recipe contains peas, potato, onion, tomato and some spices. It’s a healthy vegetarian side. Peas is very healthy and it is stalked with fiber. Potato is rich in starch. Both these veggies combined, adds to good health. The recipe is simple and it is healthy too. I used frozen peas here in this recipe.
Peas Potato Curry Recipe
Author: Nancy Jay
Cuisine: Indian
Recipe type: Side
Prep. Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Ingredients
Onion
– 2 small sized chopped
Tomato
– 2 small sized chopped
Ginger Garlic paste
– 1 tbsp. + 1 tsp.
Peas
– 2 cups (Used frozen)
Potato
– 1 small/medium sized
Coriander Powder
– 4 tbsp.
Garam Masala
– 1 tsp.
Chili Powder
– 1 tbsp. (or as required)
Salt
– to taste
---------------------------------------
To Temper:
Oil
– 4 to 5 tbsp.
Mustard seeds
– ¼ tsp.
Urad dhal
– ¼ tsp.
Direction
Heat oil in a pan and temper with the ingredients under ‘To temper’. Add onion and saute it til it is slightly golden brown. Then add ginger garlic paste.
When the raw smell of ginger garlic paste is gone, add tomato and saute until it’s raw smell goes and then add peas, potato, coriander powder, garam masala, chilly powder and salt.
Saute the above for 2 minutes in medium flame, then add water. Bring it to boil and cook until the peas are done. It takes around 20 minutes. Then switch off the heat.
Serve hot with rice or chappathi or parotta/paratha.
0 Comments