Elawin
Guru
This is not the usual idea of a curry; it has very little liquid, although it is definitely not dry, and has a slightly lemony taste. Any "heat" depends on which chillies you use. It can be used as an accompaniment to other vegetable or meat dishes, or on its own with chappatis and a cucumber [and red pepper!] raita.
Cooking time: 40-45 minutes
Serves: 4 as an accompaniment, or 2 as a main meal
Ingredients:
3 tbsp ghee, or vegetable oil, or a light olive oil
1 medium onion, finely chopped
1 inch piece of root ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 green chillies, finely chopped, with or without seeds according to taste
2 tsp turmeric
1 lb fresh, or frozen and thawed peas
8 oz potatoes, peeled and cubed
2 tbsp fresh coriander leaves, finely chopped
Juice of 1 lemon
Salt and black pepper, to taste
Method:
1. Heat the ghee or oil over a moderate heat, in a medium-sized saucepan.
2. Add the onion and fry for 5 minutes, stirring frequently
3. Add the ginger, garlic and green chillies, and cook for a further 5 minutes until the onion is golden.
4. Stir in the turmeric, peas and potatoes with a pinch of salt. Add a tablespoon of water and mix well.
5. Cover the pan; reduce the heat to low, and cook for 20 minutes or until the potatoes are just starting to get soft.
6. Add the coriander leaves and half or all the lemon juice, according to taste. Cook for a further 15 minutes, or until the vegetables are tender. Season to taste.
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