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
Calories 201kcal
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.