Peas and Potato Curry

India is the land of curries. There are thousands of curries and various adaptations of the same curry. Each region and each family have their own version. It might be surprising to know you wouldn’t catch a cook in India using Madras curry powder. It simply doesn’t exist in India. What we have are masala powders, similar to curry powder, each designed for a different curry. Masala powders can be a combination of roasted or unroasted spices depending on the curry one is making. It can also be a freshly ground spice paste.

Coconut paste, freshly grated coconut and coconut milk are commonly added in Southern curries. They are much lighter.

Not all curries are full of sauce. We do have a lot of dry curries too.

Potato and peas are classic curry combination vegetables. You can find this kind of curry across India. Each region and each family have their own recipe. Today’s recipe is from Southern India. Therefore, it contains coconut. The amount of spices I have given here are for a milder version of the curry. If you prefer a stronger flavor just increase the amount of spices to 6 cloves, 1.5” piece of cinnamon stick, 6 cloves of garlic and 1.5” piece of ginger.

Grind coconut, ginger, garlic, cloves, cinnamon and cumin.

Grind tomatoes.

Fry the coconut paste. 

Add tomato paste and fry.

Add the rest of the spices and salt.

Add potatoes and water. Cook until potatoes are tender.

Add peas and cook for a few more minutes.

Ingredients:

• Potatoes ½ lb
• Green Peas 1 cup
• Tomato 1
• Grated Coconut ½ cup
• Cumin seeds 1 tsp
• Cloves 4
• Cinnamon stick 1.5” piece
• Garlic 4 cloves
• Ginger 1” piece
• Chili powder, according to preference
• Salt to taste
• Turmeric powder 1/8^th tsp

Peel the potatoes and cut them into ½ inch pieces.

Grind the coconut, ginger, garlic, cumin seeds, cloves and cinnamon into a fine paste with the help of some water.

Grind the tomatoes into a fine paste.

Heat two tablespoons of oil in a pan.

Add the coconut paste and fry for five minutes on medium heat. Make sure not to burn the coconut paste.

Add the tomatoes and cook again for three minutes.

Now add the rest of the spices and salt. Mix well and cook for a minute. You can add a few tablespoons of water to prevent sticking.

Add the potatoes and mix well. Add just enough water to cook the potatoes. Cover and cook until potatoes are tender.

Add the peas and cook for a few more minutes.

Check salt and add more if required.

Serve.

For a video version of this recipe go to:
https://www.youtube.com/watch?v=jTKY1WLnr1I