Potatoes and peas are a great combination either in curry or a side dish form. These simple ingredients are found in every kitchen. And it makes a quick curry to prepare when you just don't seem to have enough time or energy. I was down with cough and cold last week because of pollen allergy. So this curry came in very handy.
Ingredients (for 4)
2 tbsps. canola oil
1 large onion cubed big
1 tsp ginger garlic paste
1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
Salt per preference
2 tomatoes, cubed big
1/2 cup coriander leaves
1/2 cup tomato sauce
Water -1/2 cup during cooking
2 cups to wash down the blender
2 medium sized potato, cubed big 0r 12 gold potatoes
2 cups green peas
Extra coriander leaves for garnishing
Take a medium sized pot and heat the oil.
Fry the onions and then followed by the ginger garlic paste.
Add in all the spice powders and salt and sauté for 2 mins.
This will then be followed by the tomatoes, coriander leaves and 1/2 cup water.
Stir and cook till tomatoes soften.
Cool and then blend the curry.
Pour the curry back into the pot and wash down the blender with 2 cups water and pour it back into the pot.
Check for seasonings and then add tomato sauce.
Add in the potato cubes or gold potatoes and peas.
Cook on medium heat till vegetables are cooked.
Enjoy warm garnished with extra coriander leaves and other side dishes and pappadams.