Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, new potato & pea curry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
New potatoes are not a variety, per se; any potato that is harvested early in the season can be called a new one. Eaten in warmer weather, they feel special, maybe a bit of a novelty, as we tend to identify this veggie with winter. An utterly simple and delicious way to celebrate the season's first new potatoes.
New Potato & Pea Curry is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. New Potato & Pea Curry is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook new potato & pea curry using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make New Potato & Pea Curry:
- Make ready 5 tbsp hazelnut oil
- Get 1 tsp ground turmeric
- Get 500 g new potatoes
- Get 1 large red onion, chopped
- Take 5 cloves garlic, chopped
- Make ready 3 cm piece fresh ginger, grated
- Take 2 bay leaves
- Take 1 tsp hot chili powder
- Prepare 1 tsp ground cumin
- Make ready 1 tsp ground coriander
- Take 1/2 tsp salt
- Make ready 1/2 tsp black mustard seeds
- Get 100 g tomato purée
- Take 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
- Get Fresh coriander, chopped
In Season: New potatoes are in season in spring and early summer. Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and.
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.
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time. The small new potatoes work great for this dish, all you have to do is cut them in half. Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic.
So that’s going to wrap this up with this special food new potato & pea curry recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
