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Dry Potato and Pea Curry
2 tspns brown mustard seeds
2 tblspns ghee or oil
2 oinions, sliced
2 cloves garlic, crushed
2 tspns grated fresh ginger
1 tspn ground turmeric
1/2 tspn chilli powder
1 tspn ground cumin
1 tspn garam masala
750gms potatoes, cubed
1/2 cup water
2/3 cup peas
2 tblspns chopped mint
Heat the mustard seeds in a dry pan until they start to pop. Add
the ghee or oil, onion, garlic and ginger, cook, stirring, until
the onion is soft.
Add turmeric, chilli powder, cumin, garam marsala and potato and
season with salt and pepper. Stir until the potato is coated with
the spice mix. Add the water and simmer, covered, for about 15-20
mins, or until the potato is just tender. Stir occasionally to
stop the mix sticking to the bottom of the pan.
Add peas and stir until well combined. Simmer, covered, for 3-5
minutes, or until the potato is cooked and all the liquid is
absorbed. Stir in the mint and season with salt and freshly ground
black pepper.
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Potato Pea Curry