Add splashes of water as needed to deglaze the pot. This is a great curry for a mid week meal as it is ready in minutes healthy and tastes amazing.

Indian Aloo Matar Pea Potato Curry Is Done In 20 Minutes Requires Only A Few Basic Ingredients And I Indian Potato Recipes Potato Curry Potato And Pea Curry

Peel and cut the potatoes and carrots.

Potato and pea curry. Add 125 ml 4 fl oz12 cup water bring to the boil then reduce the heat cover and simmer for 15-20 minutes or until the potato is just tender stirring occasionally. We add them at the end so they retain their bright color. Add the garlic and ginger and cook until fragrant and lightly golden about 2 minutes.

Add the coriander cumin turmeric and red-pepper flakes and stir. Add the remaining ingredients and. You can use fresh or frozen peas for this dish.

Potato and Pea Curry for the WIN. Simmer for 20 minutes stirring occasionally. Simmer uncovered until the potatoes are soft about 15 minutes.

Stir in the peas then cover and simmer for 3-5 minutes or until the potato. The peas in aloo matar usually are drab army green from the acidity of the tomatoes. I have used.

Add the bouillon cube garam masala turmeric and cayenne and cook while stirring for 30 - 60 seconds longer. Serve curry over rice with a. If using fresh green peas.

Add cumin seeds green chili garlic and saute for 30 seconds. Cook until peas are hot. Add the potatoes and water.

In a large deep frying pan heat the oil over moderate heat. To be honest I was truly in love with the dish before I added the cream and we would have loved it as is. However I had to use up some cream ASAP so in it went-and well no complaints.

Add turmeric red chili powder and salt. When potato is tender add peas. Stir yogurt and parsley or mint together in a separate bowl.

This classic curry balances the sweetness of tomatoes and green peas with pungent aromatics and warm spices all tempered by the mild flavor and starchiness of potatoes. Add the cauliflower and potatoes and cook stirring frequently. Return the pan to medium heat.

Stir in the tomatoes chicken stock or water and salt. Add the cubed potato and stir well. I used cream in the dish but to make this vegan simply omit it.

Heat oil in a large wok or kadhai on high flame.

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