A simple, vegetarian curry from Hari Ghotra that makes a great side dish to an Indian meal.
It’s an easy dish to make and reasonably quick but if you want to free up even more time the masala sauce can be made a day or two in advance and stored in the fridge until needed.
Once you have added the potatoes, keep a check on the sauce, making sure it doesn’t get too dry by adding a little water if needed.
(Pea and potato curry)
1 tablespoons oil for cooking
1 onion, finely chopped
3 garlic cloves, chopped
3 cm piece of ginger, grated
250 g tinned plum tomatoes
1 green chilli, finely chopped
1 teaspoon salt
1 teaspoon fenugreek powder (methi)
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 potatoes, peeled and chopped into 3cm cubes
200 g frozen peas
1 teaspoon garam masala
Handful of fresh coriander, chopped
Heat the oil in a medium sized saucepan, add the onion and cook for a few minutes before stirring in the garlic.
Cook gently for about 10 minutes until the onions are soft and turning golden.
When the onions are cooked add the tomatoes (which you can blitz in a blender before hand), grated ginger, salt, turmeric, fenugreek and chilli.
Mix everything together and cook until the tomatoes and onion have broken down to create a thick masala sauce.
Once the sauce has reduced and thickened add the potatoes. Cover the pan and reduce the heat. Cook for 5-10 minutes before adding the frozen peas. You can add a splash of water if the potatoes are starting to stick.
Leave to cook for another 10 minutes until the potatoes are cooked but still firm and the peas are heated through.
Add a little hot water if you prefer a thinner sauce. Sprinkle with garam masala and fresh coriander and serve.