Potato & Sweet Pea Curry


Here’s a quick curry recipe you can whip up with simple ingredients you probably already have in your kitchen.
It’s a Potato & Sweet Pea Curry called Aloo Matar, or Aloo Mutter. It’s a home-style Punjabi curry with a spiced tomato based sauce.


Ingredients:
  • 3 tbsp oil (I used coconut oil)
  • 1 bay leaf
  • 2 medium shallots or 1 medium yellow onion – finely chopped
  • 2 large cloves of garlic – minced
  • 1 tbsp freshly grated ginger
  • 2-3 medium tomatoes – roughly chopped into chunks
  • 1 tbsp Season with Spice’s Sweet Curry Powder
  • 1/2 tsp Season with Spice’s Garam Masala 
  • 2.5 lbs small potatoes
  • 1 1/2 cups sweet peas (fresh or frozen)
  • 2 cups water
  • Salt to taste (I used our Curry Spiced Sea Salt)
  • 1 tbsp apple cider vinegar
  • Freshly sliced jalapeño chili – deseeded (optional for spicier version)
  • Squeeze of lime juice
  • Fresh cilantro leaves, for garnish






Method: 

1. Boil potatoes until softened, then peel, and slice into bite-sized chunks. Set aside.

2. In a large skillet, heat oil and then add in chopped shallot (or onion), garlic, ginger, and bay leaf. Sauté until shallots turn translucent, and everything is aromatic.

3. Add in the tomatoes, sweet curry powder, and garam masala. Sauté until tomatoes are cooked down – about 2 minutes. Add a tablespoon of water if the mixture gets too dry while cooking.

4. Add in the potatoes and green peas. Give it a few stirs. Add in water and bring everything to a boil. Lower fire and let simmer for about 10-15 minutes. Season  with salt, and stir in apple cider vinegar. Taste, and adjust any seasonings, if needed. Cook until it reaches your desired consistency. Add in freshly sliced jalapeno, if using. 
 Squeeze in lime juice. Serve hot, garnished with fresh cilantro leaves.

by:blog.seasonwithspice.com

Popular posts from this blog

Summer sausage rolls

Image
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack Prep: 20 mins          Cook: 20 mins  Ingredients : 2 large skinless chicken breasts 1 garlic clove, crushed 3 rashers streaky bacon, thinly sliced 4 sundried tomatoes, chopped handful basil leaves, chopped 375g/13oz pack ready-rolled puff pastry flour, for dusting 1 egg yolk, beaten 25g sesame seeds Method: 1-Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well. 2-Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
Keep reading

Custard kisses

Image
Try a homemade version of these old-school favourites for a comforting afternoon tea Prep: 30 mins            Cook: 10 mins  Ingredients: 175g softened butter 50g golden caster sugar 50g icing sugar 2 egg yolks 2 tsp vanilla extract 300g plain flour, plus extra for dusting 100g softened butter 140g icing sugar, sifted, plus a little extra 2 tbsp custard powder few drops yellow food colouring, if you have any Method: 1-Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden. 2-Heat oven to 200C/1
Keep reading

Lemon kisses

Image
Who could resist a kiss? These dainty melt-in-the-mouth biscuits make a scrumptious addition to an afternoon tea spread Prep: 30 mins        Cook: 12 mins                                 Ingredients:
Read more