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History Cookbook: Dry Potato and Pea Curry

This recipe is in categories Postwar / Modern, Picnic, Snacks, Vegetarian
About this recipe
Healthiness : (8 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of servings: serves 4
Serving suggestions: Eat with chapatis, as a filling for toasted sandwiches, or fill pitta-pockets and enjoy with yoghurt
This is a vegetarian recipe


This vegetarian curry is delicious hot or cold and keeps well in an air tight container in the fridge.
Ingredients
  • 4 medium-sized boiled potatoes
  • ½ cup frozen peas
  • 1 onion
  • 2 cloves of garlic
  • 1 tspn cumin seeds
  • salt to taste
  • ¼ tspn red chilli powder
  • ½ tspn turmeric powder
  • 1 tspn coriander powder
  • sunflower oil
  • 2 tspns lemon juice
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  • Boil and peel the potatoes and cube them into small cubes.
  • Finely chop an onion.
  • Peel and chop the garlic finely.
  • Put sunflower oil in a wide flat pan (that has a lid).
  • When the oil is hot, add 1 tsp of cumin seeds. The cumin seeds will start popping (do not let them turn black!)
  • Add the onions and stir occasionally ‘till the onions are soft.
  • Add the cubed potatoes, garlic and peas and all the spices.
  • Gently stir the whole mixture thoroughly and cover with the lid.
  • After 5 minutes, using a fish knife or wooden spatula, turn the vegetables over.
  • Let them cook for a further 5 minutes. Sprinkle with lemon juice and it’s ready to serve!
Dry Potato and Pea Curry - print view  Dry Potato and Pea Curry - print view

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Comments
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Name: Astra 9th March 2016
I LOVE this. We make it all the time! Quick, easy, and delicious with sour cream. Thanks for this awesome recipe (I plan on making more stuff from this site too)!
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