and Pea Dry Curry
Yield: 6 servings
Peel and dice potatoes. Shell peas.
- 1 lb. potatoes
- 1 lb. fresh peas in the pod
- 2 Tabl. oil/margarine
- 1 1/2 teas. panch phora
- 1 lg. onion, finely chopped
- 2 Tabl. chopped fresh mint or coriander leaves
- 1 teas. finely grated fresh ginger
- 1 teas. ground turmeric
- 1 1/2 teas salt
- 1/2 teas. chilli powder, opt.
- 1/3 cup hot water
- 1 teas. garam masala
- 1 tabl. lemon juice
Heat the oil/margarine and fry the panch phora on low heat until
seeds start to brown, add onion and fry gently until onion is soft
and starts to color. Add chopped herbs and grated ginger and fry
for a few seconds, stirring.
Add potatoes and peas, stir well and springle with hot water.
Turn heat very low, cover saucepan tightly and cook for 20 min.,
shaking pan occasionally. Sprinkle with garam masala and lemon juice,
replace cover and cook for a further 10 min. Serve hot with rice