Potato and Pea Curry

Potato and Pea Curry

Metric Ingredient Imperial 750 g potatoes, cut into large chunks 1 1/2 lb 30 ml vegetable oil 2 tbsp 10 ml whole mustard seeds 2 tsp 2 onions, thickly sliced 2 4 garlic cloves, minced 4 10 ml fresh ginger root, grated 2 tsp 5 ml turmeric 1 tsp 2 ml cayenne 1/2 tsp 5 ml ground cumin 1 tsp 5 ml garam masala 1 tsp 2 ml salt 1/2 tsp 125 ml water 1/2 cup 250 ml fresh peas 1 cup 30 ml cilantro or fresh mint, chopped 2 tbsp

In large skillet; heat oil.  Add mustard seeds and cook until they start to bounce in pan and pop.  Add onions, garlic and ginger.  Cook, stirring, over low heat until soft. Add turmeric, cayenne, cumin, garam masala, salt and potatoes.  Stir for a minute over medium heat until potatoes are coated with spices.  Add water, lower heat to simmer and cook, covered for 15 to 20 minutes or until potatoes are tender. Add peas and cook, covered, for another 5 minutes.,  Stir in cilantro or mint.  Serve as a side dish or as a main dish with rice or bread. Servings: 4

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.