Recipe Potato and Pea Curry (Mattar Batata)

[Morning Glory]

This is a recipe of Gujarati origin which was shown to Madhur Jaffrey by Manjula Goka. You may note that it doesn’t contain onions, garlic or ginger, which are very often used as a base for curry, along with spices. In fact, especially in the south of India, there are more dishes cooked without onion and garlic than with.
Recipe Source: The Ultimate Curry Bible, Madhur Jaffrey 2003

Detailed comments on how the recipe worked here

Ingredients (Serves 4)
3 tbsp corn or peanut oil
½ tsp whole brown mustard seeds
½ tsp whole cumin seeds
½ tsp whole, dried, hot red chillies
a generous pinch of ground asafetida
450 g/1 lb boiling potatoes, peeled and cut into chunky pieces
¼ tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
1 tsp sugar
285 g/10 oz frozen peas, defrosted
1½ tsp salt
3 medium tomatoes, about 450 g/1 lb, grated on the coarsest side of a grater

Method

1. Pour the oil into a medium, lidded pan and set over a medium-high heat. When the oil is hot, throw in the mustard seeds, cumin seeds, red chillies and asafetida.
2. As soon as the mustard seeds begin to pop, a matter of seconds, add the potatoes. Stir and fry until the potatoes brown a little.
3. Add the cayenne pepper, cumin, coriander, turmeric and sugar. Stir once or twice and put in the peas. Stir a few times, then add 250 m1/8 fl oz water and 1 teaspoon salt.
4. Bring to the boil, cover, reduce the heat to low, and cook gently for 15 minutes. Stir in the grated tomatoes and remaining salt. Simmer gently, uncovered, for a further 10 minutes.

 

[rascal]

This is a recipe of Gujarati origin which was shown to Madhur Jaffrey by Manjula Goka. You may note that it doesn’t contain onions, garlic or ginger, which are very often used as a base for curry, along with spices. In fact, especially in the south of India, there are more dishes cooked without onion and garlic than with.
Recipe Source: The Ultimate Curry Bible, Madhur Jaffrey 2003

Detailed comments on how the recipe worked here

View attachment 31073

Ingredients (Serves 4)
3 tbsp corn or peanut oil
½ tsp whole brown mustard seeds
½ tsp whole cumin seeds
½ tsp whole, dried, hot red chillies
a generous pinch of ground asafetida
450 g/1 lb boiling potatoes, peeled and cut into chunky pieces
¼ tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
1 tsp sugar
285 g/10 oz frozen peas, defrosted
1½ tsp salt
3 medium tomatoes, about 450 g/1 lb, grated on the coarsest side of a grater

Method

1. Pour the oil into a medium, lidded pan and set over a medium-high heat. When the oil is hot, throw in the mustard seeds, cumin seeds, red chillies and asafetida.
2. As soon as the mustard seeds begin to pop, a matter of seconds, add the potatoes. Stir and fry until the potatoes brown a little.
3. Add the cayenne pepper, cumin, coriander, turmeric and sugar. Stir once or twice and put in the peas. Stir a few times, then add 250 m1/8 fl oz water and 1 teaspoon salt.
4. Bring to the boil, cover, reduce the heat to low, and cook gently for 15 minutes. Stir in the grated tomatoes and remaining salt. Simmer gently, uncovered, for a further 10 minutes.

Looks exactly like the one I used to get from a curry joint that closed down. It was destroyed in the quakes.

Russ