Skip to main content

Exotic Peas Potato Curry



Hello friends,

Today I am going to share yet another exotic dish "Peas Potato Curry". It is a simple recipe but with some secret tips, the result will be a tasty curry for Roti or Naan.

You will need the following ingredients

Potato - 2 nos ,washed, peeled and cubed pieces 

Peas - 1/2 cup, frozen or fresh

Secret Ingredient (Green Pepper / Capsicum - few pieces cut lenthgwise)

Onion - 2 large and finely chopped

Tomato - 2 large and finely chopped

Ginger - 1/2  inch piece, crushed

Garlic - 5 medium sized cloves, crushed

Green Chillies - 2 small, slit lengthwise and deseeded

Secret Ingredient (Whole Milk - 1/4 cup)

Oil - 2 tbsp

Butter - 2 tbsp

Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Salt - 2 tsp or as per your taste

Garam Masala Powder - 1/2 tsp

Coriander Leaves - 2 tbsp finely chopped

Whole Spices for Seasoning - 

Cinnamon bark - 1 inch piece

Cloves  - 2 pieces

Green Cardamom - 2, whole

Black Cumin Seeds - 1/4 tsp

Phew😅!! the list of ingredients is over😃

In a thick bottomed pan, heat the oil and the butter together. Once the oil is hot, add all the whole spices and after they splatter, add the chopped onion and saute until it changes to pink color.

Then add the crushed green chillies, ginger and garlic and saute for a mintue. Now add the chopped tomatoes, salt, turmeric, chilli powder and saute until the tomatoes are soft. Now add the potatoes and peas and mix well with the masala. Add approximately 1 and 1/2 cups of water and cover and cook for about 15 mintues. 

While it is cooking, in a separate pan, add 1/2 tsp of oil and once hot, put the thick slices of green pepper , a pinch of salt and turmeric and saute for 2 minutes. Do not cook it fully. It has to be slightly suateed, yet crunchy! 

Once the  potatoes are cooked, add the milk and let it boil for 1 minute. Lastly, add the sauteed green pepper and garam masala, mix well and switch off the stove. Garnish with coriander leaves. 

Serve with Roti or Naan!



Here are the few secret tips
1. Why did I add sauteed crunchy green pepper?? - It gives a unique aroma to the dish and tastes excellent when you bite into that crunchy piece of pepper.

2. Milk ??? Yes, adding this will give the creamy and tasty curry you will be craving for. This is a perfect substitute for cashew paste or heavy cream. 

Believe me!! My house is smelling of this exotic dish!. Yummmm......

Don't forget to leave your comments in the comment box below and share the link to this recipe with your friends and family. 


Labels:

Comments

Post a Comment

dear readers ,
If you like the recipes i post, and have tried them,
please share the photos and your comments

Popular posts from this blog

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life.  I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...
1 comment
view more

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar  (Ganesha) by the Chettiars  on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left.                                     In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...
6 comments
view more

PARUPPU PIRKANGAI (DAL WITH RIDGE GOURD)

PARUPPU PIRKANGAI This is a kind of Dal made with Ridge Gourd. You can also use chow chow(also called Alligator Pear) for this dish instead o f Ridge Gourd. This dish is easy to prepare for bachelors too.  You will need: Ridge gourd - 2 medium Split green gram - little more than 1/4 cup Tomato - 2 medium Garlic pods - 3 crushed Curry leaves - few Coriander leaves - 2 tbsp Chilli powder - 1tsp or as required Turmeric powder - 1/4 tsp Salt Cumin Seeds for seasoning   Now, 1. Peel the skin off the vegetable which you choose. 2. Heat 1tbsp oil in a pressure pan, put jeera and curry leaves. 3. Now, add the chopped vegetable and tomato together and saute for a minute. 4. Then add salt, chilli powder, turmeric powder, saute. 5. Add the washed dal now, along with 1 cup of water. 6. Now, pressure cook for 3 or 4 minutes. 7. When it is cooked, add the crushed garlic. This will give a special aroma to the dish. 8.  Garnish with coriander leav...
Post a Comment
view more

Poorana Kozhukkattai with 3 filling varietites/ Steamed rice flour dumplings

On the occasion of Vinayaga Chathurthi, I wanted to share the recipe for making Poorana Kozhukkattai with three different fillings, 2 sweet and 1 savory. Let's get started. For the outer layer: Rice flour - 1 cup Boiling water - 1 and 1/2 cups to 2 cups Salt - 1/2 tsp Ghee - 1 tsp Ingredients for Filling # 1 - Chana dal Sweet filling  Chana Dal - 1/2 cup (soaked for 2 hours in 1 cup of water and pressure cook until soft) Jaggery powder - 1/4 cup (You can add little more jaggery if you wish) Cardamom powder - 1/4 tsp Water - 1 tsp Cashew nuts - 2 tbsp broken pieces Ghee - 1 tbsp Ingredients for  Filling #2- Moong Dal Savoury filling Yellow moong dal - 1/4 cup, soaked for 10 minutes and pressure cooked  Grated coconut - 2 tbsp Green chillies - 2 medium finely chopped Cumin seeds Mustard seeds curry leaves a few Oil - 1 tsp Asafoetida - 1 pinch salt as per taste Ingredients for  Filling #3 - Moong Dal Sweet filling  Yellow Moong Dal - 1/4 cup, soaked for 10 minutes...
Post a Comment
view more

Payasam /Chilled Summer Drink

The weather is getting better and who will say NO to a refreshing chilled payasam... Let's get started.. Ingredients (Serves 5) Milk - 2 1/2 cups Water - 1/2 cup Saffron - few strands (optional) Cardamom powder - 1/2 tsp Raw rice - 1 tsp Almonds - 10 nos Light brown sugar - 1/4 cup Ghee / clarified butter - 1 tbsp Nuts and raisins of your choice to garnish.  Soak the almonds, rice and the saffron strands in 1/2 cup of hot water for about 10 to 15 minutes. Remove the skin from the almonds. Using a blender, grind the soaked almonds, saffron strands and the rice into a fine paste by adding 2 tbsp of the water that we used for soaking. Then add the remaining water into the blender, mix well and keep aside.  In a saucepan, heat the milk. Once bubbles start forming around the edges of the pan, pour the almond and rice mixture. From now on, you have to stir continuously to avoid burning at the bottom of the pan.  The mixture will start thickening. Now turn the heat to low and ad...
Post a Comment
view more