Potato Curry Recipe
Ingredients
| Potatoes- 2 pounds, cut into 1/2-inch cubes | ||
| Peas | 2 Cup (16 tbs) | |
| Onion | 1 Large, diced | |
| Garlic | 3 Clove (5gm) | |
| Ginger root | 1 Tablespoon, peeled | |
| Olive oil | 2 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Ground cumin | 3/4 Teaspoon | |
| Turmeric | 3/4 Teaspoon | |
| Pepper red | 1/2 Teaspoon | |
| Non fat yogurt | 1 Cup (16 tbs) | |
| Coriander | 1/4 Cup (16 tbs), minced | |
| Lemon juice | 2 Tablespoon | |
Directions
GETTING READY
1) Steam the potatoes for 5 minutes.
2) Arrange the peas in a steamer basket and steam for another 5 minutes or until the potatoes are tender.
3) Remove and set aside until needed.
MAKING
4) In a skillet, heat oil and sauté onions, garlic and ginger until wilted.
5) Add the ground coriander, cumin, turmeric and red pepper.
6) Cook, stirring for 2 minutes.
7) Reduce to simmer and add the potatoes and peas, toss well.
8) Cover and heat through.
9) Remove from the heat and gently fold in the yogurt.
SERVING
10) Serve hot, sprinkled with the fresh coriander and lemon juice.
1) Steam the potatoes for 5 minutes.
2) Arrange the peas in a steamer basket and steam for another 5 minutes or until the potatoes are tender.
3) Remove and set aside until needed.
MAKING
4) In a skillet, heat oil and sauté onions, garlic and ginger until wilted.
5) Add the ground coriander, cumin, turmeric and red pepper.
6) Cook, stirring for 2 minutes.
7) Reduce to simmer and add the potatoes and peas, toss well.
8) Cover and heat through.
9) Remove from the heat and gently fold in the yogurt.
SERVING
10) Serve hot, sprinkled with the fresh coriander and lemon juice.
Chef
