Dry Pea and Potato Curry Recipe

Ingredients :

500 g

500 g

2 tablespoons

1 teaspoons

1

2 tablespoons

1 teaspoon

1 teaspoon

1 1/2 teaspoons

1/2 teaspoon

1/4 cup

1 teaspoon

1 tablespoon

Potatoes

Fresh peas in the pod

Ghee

Mustard Seeds

Large Onions, finely chopped

Chopped fresh mint

Finely grated fresh ginger

Ground turmeric

Salt

Chili powder, optional

Hot water

Garam masala

Lemon juice

• Peel and dice potatoes.

• Shell the peas.

• Heat the ghee and fry the panch phora on low heat until seeds start to brown.

• Then add onion and fry gently until onion is soft and starts to color.

• Add chopped herbs and grated ginger and fry for a few seconds and stirring.

• Add the turmeric, salt and chili powder and stir well.

• Add potatoes and peas, stir well and sprinkle with hot water.

• Turn heat very low, cover saucepan tightly and cook for 20 minutes, shaking pan occasionally.

• Sprinkle with garam masala and lemon juice.

• Replace cover and cook for a further 10 minutes.

• Serve hot with rice or chapatis.