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MADRAS POTATO AND PEA CURRY
Nb persons: 4
Yield:
Preparation time:
Total time: 30 minutes
Source: An Indian Housewife's Recipe Book by Laxmi Khurana
| 340g (12oz) | potatoes |
| 60ml | (2fl oz) cooking oil |
| 1/2 tsp | whole jeera, (cumin seeds) |
| 1/2 tsp | whole rai, (black mustard seeds) |
| 2 large | onions, finely chopped |
| 170g (6oz) | frozen peas |
| 1/2 tsp | chilli powder |
| 1/2 tsp | turmeric powder |
| 1 tsp | madras curry powder |
| 1 tsp | salt |
| 2 tsp | tomato puree |
| 300ml | (10fl oz) water |
| Small | amount green dhanyia, (coriander), chopped |
Method
1. Peel the potatoes and cut them into about 2.5cm (1 inch) cubes.
2. Heat the oil to a high temperature in a large pan. Add jeera, rai and onions. Stir continuously and cook until the onions are golden brown. Add potatoes, peas, chilli powder, turmeric powder, madras curry powder, salt and tomato puree. Stir continuously for 2 minutes. Add the water and bring to the boil. Lower the heat and simmer gently for about 20 minutes.
3. Transfer the curry to a serving dish and garnish with fresh green dhanyia.
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