Mint Potatoes & Peas Curry

Potatoes and peas swimming in a savory sauce with warming spices of cinnamon & cloves balanced with fresh mint & coconut! Yum!

Course Side Dish

Cuisine Indian

Keyword Mint, Peas, Potato

Prep Time 10

Cook Time 20

Servings

Calories 201kcal

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.

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.