Monday, 19 July 2010

Mutter jo shak / Peas and Potato Curry

Peas are full of nutrients, they contain vitamin C, Vitamin K, Vitamin B1, Vitamin A, Vitamin B6 and Vitamin B2. Apart from the vitamins they contain manganese and phosporus and the all important dietary fibre, protein and carbs
They are available fresh at the moment, so get cooking!



Ingredients
1 tablespoon of oil
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
4 large tomatoes; blanched, peeled and liquidised.
2 medium potatoes; cubed
2 cup fresh peas
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
Salt to taste

Method
1. Heat the oil in a large pan, add the onion, fry until translucent.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then the peas
4. Cover and cook for about 15 minutes until the peas and potatoes are cooked.

Serve with
bajra rotla, puris, or chapati

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2 comments:

naeema said...

i am just trying this recipe right now. i made the potatoes the same size as in the picture, but it is taking a very long time for them to cook. maybe next time i might parboil them first before putting them in to cut down on cooking time. i hope the peas dont get too mushy!

Mina Joshi said...

This is my favourite curry. Nothing beats the taste of fresh peas.

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