Potato and Pea Curry

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Potato and Pea Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
How healthy are the main ingredients?
carrotTurmericCumin

Ingredients

for
4
Ingredients
3 tablespoons
1 tablespoon
Panch Phoron (Indian five-spice mixture)
1 teaspoon
1 cup
scallions (cut into rings)
3.333 cups
baking potatoes (diced)
4
carrots (diced)
2
red Chile peppers (seeds and interior white skin removed, cut into fine strips)
½ ounce
fresh Ginger root (finely chopped)
1 ⅔ cups
ounce
fresh Turmeric (grated)
1 teaspoon
ground Cumin
2 cups
2 teaspoons
sweet paprika
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 2 Pots, 1 Slotted spoon

Preparation steps

1.
Heat the ghee in a large pot and sweat the panch phoron and the garam masala until the scent becomes noticeable.
2.
Add the spring onions and fry until transparent. Add the potatoes, carrots, chilli and ginger and fry together on a medium heat for 3-4 minutes, stirring occasionally.
3.
Quench with the stock and add the turmeric and cumin. Simmer on a medium heat, stirring often, for approx. 20 minutes until the potatoes and carrots are al dente.
4.
After 15 minutes add the peas. Season with paprika, salt and ground black pepper and serve with naan bread.