Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, new potato & pea curry. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
New Potato & Pea Curry is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. New Potato & Pea Curry is something which I have loved my entire life. They’re fine and they look wonderful.
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To begin with this recipe, we have to prepare a few ingredients. You can cook new potato & pea curry using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make New Potato & Pea Curry:
- Get 5 tbsp hazelnut oil
- Prepare 1 tsp ground turmeric
- Take 500 g new potatoes
- Make ready 1 large red onion, chopped
- Get 5 cloves garlic, chopped
- Prepare 3 cm piece fresh ginger, grated
- Make ready 2 bay leaves
- Take 1 tsp hot chili powder
- Prepare 1 tsp ground cumin
- Take 1 tsp ground coriander
- Get 1/2 tsp salt
- Get 1/2 tsp black mustard seeds
- Make ready 100 g tomato purée
- Prepare 1 green chili with seeds, chopped
- Prepare 1 red chili with seeds, chopped
- Get 150 ml water
- Prepare 1 tsp garam masala
- Make ready 100 g frozen peas
- Take Fresh coriander, chopped
New potatoes are those that have been freshly dug and brought to market without curing. After harvest, most potatoes are stored for up to a couple of weeks to set the peel and heal any nicks or. New potatoes are any immature potato dug shortly after the plant flowers. New potatoes cannot be stored they have a very short shelf life and need to be used within a few days of digging.
Instructions to make New Potato & Pea Curry:
- Par-boil the potatoes in salted water for around 7 minutes. Drain, halve and prick the “open”side firmly but gently with a fork to allow the spices to get into the potatoes. Fry (adding 1/2 tsp turmeric) in 3 tbsp oil for 5 minutes, turning a couple of times to ensure even frying. Set aside.
- Heat remaining oil in a large pan and fry the onion on a medium-high heat for 5 minutes. Stir only to avoid sticking.
- Stir in the garlic, ginger and bay leaves and fry for a further 5 minutes, stirring occasionally.
- Add the chili powder, cumin, ground coriander, remaining turmeric, mustard seeds and salt and stir gently but thoroughly. Cook for a further 2 minutes.
- Add the tomato purée, fresh chillies and water. Stir well, then add the set aside potatoes and cover. Reduce the heat to medium and cook for 15 minutes. Stir occasionally and add a little more water to avoid sticking. Discard the bay leaves.
- Stir in the garam masala, then the peas and cook, uncovered for 3-5 minutes or until the peas are cooked.
- Sprinkle with the fresh coriander and serve with rice, roti or other carbs of your choice and possibly other curries.
Unless you are buying new potatoes directly from a grower or farmer you are not getting new potatoes. Check out today's hottest recipes, celebrities, and cities at The New Potato, your premiere food, fashion, and lifestyle destination online. New potatoes are in season from April to July. Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.
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