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Dry Potato and Pea Curry (Hindu Cooking)

This recipe is in categories Picnic, Snacks, Vegetarian,
About this recipe:
Difficulty: 3
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

For images of the cooking process see our Potato/Pea Curry Picture Gallery.

With thanks to Sheela Joshi   for her help with this podcast.


Ingredients

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