Potato and Pea Curry

[Guest guest]

Potato and Pea Curry

 

 

750 g (potatoes, peeled

2 tablespoons (8 tsp) oil

1 onion, finely chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 teaspoons chopped chilli

3 cloves

1 bay leaf

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon cracked cardamom seeds

1/4 teaspoon ground cinnamon

salt and freshly ground black

pepper to taste

4 tsp lemon juice

1 cup frozen peas

4 tablespoons (1/3 cup) water

 

 

1. Par-boil potatoes in water for 10 minutes. Drain well. Set aside.

 

2. Heat oil in a large saucepan. Saute onion and garlic until onion is

tender.

 

3. Add ginger, chilli, cloves, bay leaf, spices and seasonings. Stir

in juice. Cook, stirring, for 3 minutes.

 

4. Add potatoes, peas and water to pan Bring to the boil. Reduce heat.

Simmer, covered, until potatoes are tender, about 10 minutes. Serve

with steamed rice and an Indian chutney or pickle.

 

 

Serves 4.