"Food is an important part of a balanced diet."--Fran Lebowitz

Peas and Potato Curry Recipe

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This recipe for Peas and Potato Curry, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chitra Krishnan, Sr. BAC, Ambulatory
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium potatoes, cut into cubes
2 cups frozen green peas
1 tsp. ginger garlic paste
2 onions, sliced
3 tomatoes, chopped
1 cup water
1 tsp. olive oil
1/2 tsp. turmeric
1/2 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. cumin or Jeera seeds
Coriander leaves to garnish

Directions:
Directions:
Over medium heat warm oil in a non stick pan. Add onions and cook for 5 mins. until onions start to turn brown. Add turmeric powder and ginger garlic paste and cook for 1 min; add salt to taste. Add tomatoes and cook for 10 mins., stirring frequently. Turn heat off and blend the onion/tomato mixture to a smooth paste in a food processor. Heat 1 tsp. oil in the non stick pan and add cumin seeds. Add the blended paste and cook for few mins. Add 1 cup of water and the cubed potatoes, chili powder, coriander powder and stir until it makes a gravy. Cover the pan with a lid and simmer for 10 more minutes. Add the frozen peas and cook for another 5 minutes. Transfer the gravy to a bowl and garnish with chopped coriander leaves.

Personal Notes:
Personal Notes:
You can use a pressure cooker as it cooks faster. Serve with Roti, Naan or even plain rice.

 

 

 

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