Alu mattar sukhe

Alu mattar sukhe

Potato and pea dry curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g potatoes
500g fresh peas in the pod
1 teaspoon panch phora
1 large onion, finely chopped
2 tablespoons fresh mint or coriander leaves, chopped
1 teaspoon fresh ginger, finely grated
1 teaspoon ground turmeric
1 1/2 teaspoons salt
1/2 teaspoon chilli powder, (optional)
1 teaspoon Garam masala
1 tablespoon lemon juice
2 tablespoons ghee

Method

  1. Peel and dice the potatoes. Shell the peas.
  2. Heat the ghee in a saucepan over low heat. Add the panch phora and cook until the seeds start to brown, then add the onion and cook until it softens and starts to colour. Add the mint and ginger and cook for a few seconds, stirring well.
  3. Add the turmeric, salt and chilli powder, if using, to the pan and stir well. Add the potato and peas, and sprinkle over 60 ml hot water. Reduce the heat to low, cover, and cook for 20 minutes, shaking the pan occasionally. Sprinkle with the garam masala and lemon juice, cover again, and continue cooking for a further 10 minutes. Serve hot with rice or chapatis.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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