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Indian Pea And Potato Curry


Course : Indian
Source:
Serves: 6
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Ingredients:


2 1/2 teaspoons dry mustard

2 tablespoons water

1 medium onion -- chopped

2 medium green chiles -- seeded and chopped

2 tablespoons oil

1 teaspoon fresh ginger root -- minced

1/2 teaspoon salt

3/4 teaspoon cumin seed

1/4 teaspoon turmeric

2 cups frozen peas -- thawed

2 medium potatoes -- cooked, peeled and -- cut in 1 inch cubes

3 medium tomatoes -- cut into 8 wedges

2 tablespoons coriander leaves -- chopped
 

Preparation / Directions:


In a small cup, blend dry mustard and water to make a paste; set aside. In large skillet, cook onion, chilies and ginger in hot oil over medium-high heat until onions are tender, about 5 minutes. Add salt, cumin, turmeric and cook 3 minutes more. Add peas and cook 5 minutes, stirring frequently. Gently stir in potatoes and tomatoes; cook until heated through. Blend in mustard paste. Spoon into serving dish. Sprinkle with coriander. Makes 6 servings.

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