Mint Potatoes & Peas Curry
Potatoes and peas swimming in a savory sauce with warming spices of cinnamon & cloves balanced with fresh mint & coconut! Yum!
Servings
4
Ready In:
30 min
Calories:
201
Good For:
Main meal
Inroduction
About this Recipe
I love the use of mint in this recipe. For some reason, my mind pairs peas with mint in a very homey, comfort food way. I’m not sure how the association started, but to me, this is a match made in heaven.
Know your Ingredients
The scientific name for the genus of mint plants is Mentha. Each distinct species of mint has its own scientific name. Mint is known for its refreshing aroma and cool feel. Mint leaves are a great source of Vitamin C, A and E as well as beta carotene.
Nutrition
High in carbohydrates and fats, as a side to your one meal of the day, this will hold you through a 20 hour intermittent fast. Works for me!
- Fat 35%
- Protein 11%
- Carbohydrates 35%
Mint Potatoes & Peas Curry
Equipment
- Kadai pan,
- Food blender
Ingredients
Curry Paste
- 1 Tomato Chopped
- 2 tbsp Coconut Dried, unsweetened
- 1 Green Chili Fresh, chopped
- 2 tsp Ginger Fresh, grated
- 1 tbsp Cilantro Fresh, chopped, small stems ok
- 1 in Cinnamon stick
- 3 Cloves
- 1 tsp Fennel seeds
Potato & Peas
- 3 tbsp Ghee Or oil of your choice
- 1 tsp Cumin seeds
- 2 tbsp Mint leaves Fresh, chopped
- 1 Potato Peel and diced
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Himalayan pink salt
- 1 tsp Black pepper Fresh ground
- 1 cup Peas Fresh
- 1 cup Water Or as necessary
Instructions
Curry paste
- Add all the ingredients for the curry paste into a food blender or spice grinder and grind all to a fine paste and keep aside for later. You may need to add a bit of water to get a paste.
Potato & Peas
- If the peas are fresh, it is better to pre-boil them first so they are somewhat soft. If they are super fresh and sweet, you may not need to do this. Boil if necessary and set aside.
- Add ghee to a large fry pan or kadai pan. Add the cumin seeds and cook for a few second until the seeds sputter and release a fragrance.
- Add the mint leaves and potato cubes and fry for a minute, stirring frequently.
- Add the prepared curry paste, turmeric, coriander powder, chili powder, salt and pepper and fry well until the ghee begins to separate from the sauce mixture.
- Add the fresh peas (either blanched or not as you need) and add a cup of water; cover, lower heat and simmer for about 10 minutes or until the potatoes and peas are cooked and ghee begins to separate out on the surface.