Ingredients and Method to make peas curry
2 large onions cut fine
7 to 8 small potatoes cut into 1 inch cubes
3 medium tomatoes cut fine
4 cups frozen green peas
2 Thai or Indian green chilies cut lengthwise (or to taste)
2 tbsp oil + a little extra to brush on the potatoes
1 tsp cumin seeds
1 tsp finely grated ginger
1/2 tsp minced garlic
salt to taste
1/2 tsp garam masala (or to taste, can be substituted with any other curry powder )
(my recipe for homemade garam masala can be found here)
1 tsp tandoori masala powder (available in most Indian grocery stores)
Pre heat oven to 425 deg F. Line a tray with parchment paper and keep aside. Place the cubed potatoes on the lined tray and brush with oil, place in oven and bake for 20 to 25 minutes until potatoes turn creamy golden.
Heat oil in a heavy bottomed pan. Add cumin seeds, when the seeds sizzle, add green chilies and stir a few times. Then add onions and saute until onions turn transparent. Add ginger and garlic and stir a few times. Then add tomatoes and cook until tomatoes turn soft and mushy.
Add garam masala and tandoori masala and stir a couple of times. Add green peas, salt to taste, water as required and allow the green peas to cook until soft.
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Add the baked potatoes, add water as needed to achieve required consistency and allow to simmer for a couple of mins for the flavors to mingle.
Remove from heat and serve hot with phulkas/ rotis/ parathas/ naan/ kulcha (Indian flat bread) or on a bed of plain steamed rice or any kind of flavored rice. (This time I served this curry with mushroom pulao )
2 large onions cut fine
7 to 8 small potatoes cut into 1 inch cubes
3 medium tomatoes cut fine
4 cups frozen green peas
2 Thai or Indian green chilies cut lengthwise (or to taste)
2 tbsp oil + a little extra to brush on the potatoes
1 tsp cumin seeds
1 tsp finely grated ginger
1/2 tsp minced garlic
salt to taste
1/2 tsp garam masala (or to taste, can be substituted with any other curry powder )
(my recipe for homemade garam masala can be found here)
1 tsp tandoori masala powder (available in most Indian grocery stores)
Pre heat oven to 425 deg F. Line a tray with parchment paper and keep aside. Place the cubed potatoes on the lined tray and brush with oil, place in oven and bake for 20 to 25 minutes until potatoes turn creamy golden.
Heat oil in a heavy bottomed pan. Add cumin seeds, when the seeds sizzle, add green chilies and stir a few times. Then add onions and saute until onions turn transparent. Add ginger and garlic and stir a few times. Then add tomatoes and cook until tomatoes turn soft and mushy.
Add garam masala and tandoori masala and stir a couple of times. Add green peas, salt to taste, water as required and allow the green peas to cook until soft.
The copyright of this content belongs to Veginspirations.com
Add the baked potatoes, add water as needed to achieve required consistency and allow to simmer for a couple of mins for the flavors to mingle.
Remove from heat and serve hot with phulkas/ rotis/ parathas/ naan/ kulcha (Indian flat bread) or on a bed of plain steamed rice or any kind of flavored rice. (This time I served this curry with mushroom pulao )
