Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, new potato & pea curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Check out today's hottest recipes, celebrities, and cities at The New Potato, your premiere food You) and Colton Ryan (star of Broadway's Dear Evan Hansen and the upcoming new musical Girl From. New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut.
New Potato & Pea Curry is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. New Potato & Pea Curry is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Take 5 tbsp hazelnut oil
- Make ready 1 tsp ground turmeric
- Make ready 500 g new potatoes
- Make ready 1 large red onion, chopped
- Take 5 cloves garlic, chopped
- Take 3 cm piece fresh ginger, grated
- Get 2 bay leaves
- Make ready 1 tsp hot chili powder
- Make ready 1 tsp ground cumin
- Prepare 1 tsp ground coriander
- Prepare 1/2 tsp salt
- Make ready 1/2 tsp black mustard seeds
- Take 100 g tomato purée
- Make ready 1 green chili with seeds, chopped
- Get 1 red chili with seeds, chopped
- Get 150 ml water
- Make ready 1 tsp garam masala
- Make ready 100 g frozen peas
- Take Fresh coriander, chopped
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Steps to make 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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