Ingredients needed for making this Indian Pea & Potato Curry:
Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color.
Potatoes:
Make sure to cut them into even-sized cubes so that they are all cooked
at the same time. If you chop them too small, they will get mushy and
might dissolve in the curry. As a short-cut, or if you have leftovers to
use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time.
The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy.
Fresh green chilies
add a bit of heat, but don’t worry – this dish is not spicy. Thai green
chili pepper or Serrano pepper works well here. However, if you don’t
tolerate any spice, leave it out.
Fresh tomato puree
is added for color, body, and texture. I make it from scratch pureeing
two fresh tomatoes. You could use canned diced tomatoes and puree them
or half the amount of canned tomato puree as it is more concentrated.
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