Potato And Pea Curry Recipes

Steps:

• Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
• Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
• Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
• Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
• Add peas and cook until tender, about 12 minutes.
• Season with salt. Stir in yogurt. Remove cinnamon stick before serving.

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

Steps:

• Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.
• Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions.
• Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt.
• Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.

Steps:

• Heat oil in pan.
• Add onion and garlic, cook until onion is soft.
• Add potato and spices, cook another 2 minutes.
• Add tomatoes and water, bring to boil.
• Simmer for 20 minutes, stirring occasionally.
• When potato is tender, add peas. Cook until peas are hot.
• Stir yogurt and parsley or mint together in a separate bowl.
• Serve curry over rice with a dollop of cooling yogurt.

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

Steps:

• Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger; cook, stirring until soft. Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.