Spicy Potato and Dry Pea Curry

by Shaheen Ali

The best thing about winters i like is we get a superb variety of food which we can enjoy without a guilt. Winters comes with a great appetite and a cool digestion…lol

No matter how spicy you go in winters, your stomach doesn’t mind at all … see this is what i love the most. So now as we know that we are open to food completely, let us have something hot and spicy. What better than having a curry loaded with the goodness of peas and potatoes. wow!


Yellow peas curry! Though i have made it before also.. but that was a bit different. Ghugni is something near to this, which i usually make at home as me and my family loves it. But this spicy potato and yellow pea curry is way different from Ghugni. You can say it’s typical North Indian curry. Let me make it more easy, you all know what Aloo Mutter is, the one we make using fresh green peas… right? This is similar to that, but it is made with dried yellow peas.

Confused..? Ok let us check out the ingredients and the method of cooking… 

Print Recipe
SPICY POTATO & DRY PEAS CURRY
Course side dish
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Course side dish
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Instructions
  1. Soak yellow peas over night and pressure cook them till soft. Drain water and keep aside the boiled peas.
  2. Wash and Peel the potatoes and cut them into two half and keep aside.
  3. Heat oil in a wok and add bay leaf. Now add minced ginger garlic and fry till brown in color.
  4. Now add chopped onions and saute them till golden in color.
  5. Add chopped tomatoes and fry all together till the tomatoes go soggy.
  6. Add the spices and and fry till the oil starts leaving from sides.
  7. Now add the potato halves, add little water and close the lid and cook till the potatoes go soft.
  8. Now add the boiled peas, stir everything nicely and give the curry a nice boil. Adjust salt as needed and turn off the gas and close the lid.
  9. Garnish it with freshly chopped coriander and serve hot with Puri, Paratha or rice.
Recipe Notes

Note :

* I love to have the curry a bit spicy, but you can adjust the spices as per your choice.

* If you prefer a mushy texture of the gravy then separate half a cup of boiled peas and mash them with a fork. Add them while the curry id cooking. This will give a mushy curry.

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