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Pea and Potato Curry
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Serves: 4
This vegan Pea and Potato Curry – traditionally called Banarasi Matar Ka Nimona – comes from chef and author Maunika Gowardhan, who loves sharing traditional Indian dishes with exciting flavours. “Spiced with cumin, turmeric and garam masala, this is a wonderful dish to share at festivals like Diwali,” says Maunika. Looking for more Indian recipes? Look no further.
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Ingredients
- 350g frozen peas, defrosted
- 3 garlic cloves
- 5 cm piece ginger, peeled
- 1 green chilli
- 4 tbsp vegetable oil
- 200g potatoes, peeled and diced into 1 cm cubes
- 1 tsp cumin seeds
- 2 bay leaves
- 2 small onions, finely chopped
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 120g tomatoes, finely chopped
- ½ tsp garam masala
- 20g coriander leaves (approx.)
- 4 roti or rice, to serve (optional)
Method
Step 1
In a blender, whizz half the peas to a coarse paste; scrape into a bowl and set aside. Then blitz the garlic, ginger, chilli and a splash of water to a smooth paste; set aside.
Step 2
Heat 2 tbsp oil in a wok and fry the potatoes over a medium heat for 15 mins, until soft and golden. Drain on kitchen towel; set aside.
Step 3
Add the remaining oil to the wok along with the cumin and bay leaves; heat until sizzling. Add the onion and fry for 8-10 mins, stirring occasionally, until softened.
Step 4
Add the garlic mix and fry for 1 min. Stir in the ground coriander and turmeric, then the tomatoes. Fry for 10 mins, until soft and thick.
Step 5
Add the whole and blended peas and cook for 1 min. Add the potatoes and 200ml water; season. Simmer for 1 min, add the garam masala and scatter with coriander. Serve with roti or rice, if you like.
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