Despite having not been around that often, I haven’t forgotten about all the blogging friends I have made over the past three years (crazy right!?) One of the amazing people I have been lucky enough to know is Minnie over from The Lady 8 Home. This blogger is basically a superwoman, she literally has it all under control 🙂
Not only that though, she cooks like a pro, I mean look at this Aloo Matar (literal translation from my mad Hindi skills: Potato Pea Curry).
I know majority of you know of her awesomeness already but for those who don’t, you are about to be blown away by a scrumptious recipe made by a fabulous blogger – enjoy mes cheris!
Hiya all you lovely blog world friends! This is Minnie waltzing in from my blog over to Uru’s. When I say waltzing, I don’t mean it figuratively, because everything about Uru’s blog makes me want to dance. Her humour, her fun way of connecting with everyone on this planet and beyond and making them feel a part of her beautiful universe is unique and extraordinary.
The pictures she clicks puts my salivary glands into fifth gear every single time, and her innovative recipes are a work of art. Most of all, she is such a delightful young lady. And I am sure all of you feel the same way about her as I do.
So when she wanted a guest post, I knew I had to make one for her. Last time I guest posted, I posted a Non veg recipe. You read that right. Possibly the ONLY non vegetarian recipe Chocolate Chip Uru’s blog has is from mine.
So this time, I made sure it’s a vegetarian recipe. I have a sweet tooth when it comes to desserts but my fingers stick together when it comes to baking. So I stick to savory food. It’s potatoes and peas curry.
I have posted two variations, one with red bell peppers, and the other without. Both are cooked the same way, but the taste differs quite significantly. Enjoy!
- 2 large potatoes peeled and cubed.
- 1 cup frozen peas
- warm water (about two cups, or enough to just cover the peas and the potatoes in the pan)
- ½ tsp. cumin seeds
- 1” fresh ginger minced fine
- 1 tsp. red chili powder (1/2 tsp more if you like some heat)
- ½ tsp. turmeric powder
- 2 green chilies
- ½ tsp. chat masala (you can get it in any Indian grocery store)
- 1 black cardamom
- 2 green cardamoms
- 1” stick of cinnamon stick
- Few pods of whole black pepper (optional)
- 1 small tomato chopped (optional, I have added here but normally I do not)
- 3-4 Tbsp. oil (Canola, Olive)
- Salt to taste (I used 1 tsp and a pinch)
- 1” ginger, peeled, julienned
- 2 Tbsp. cilantro leaves chopped fine (optional)
- Boil the potatoes, peel and cube. Make sure the potatoes are not over boiled. (See notes)
- Heat oil in a sauté pan or a heavy bottomed pan.
- Crackle cumin seeds, two green chilies, minced ginger and one black cardamom.
- Add the cubed potatoes.
- Fry them on medium heat for 7-8 minutes, stirring frequently to prevent them from stick to the bottom of the pan. The potatoes will start browning, and losing shape a bit. That’s perfectly OK. Make sure they don’t get mashed though.
- Next, lower the flame and add turmeric, red chili powder and salt. You can make a paste of these ingredients before adding.
- Stir well until the potatoes are well coated, about two minutes.
- Add peas and increase the flame (if using frozen, else keep the medium heat).
- Mix well. Cook for five minutes, stirring using a flat end spatula. The potatoes will look glazed.
- Now add chat masala, green cardamoms and cinnamon. If you want to add tomato, you can add at this point. (I like it better without them, my husband prefers the one with tomatoes)
- Fry for five minutes on the low.
- Add water. Bring to a boil.
- Let it cook on the high for 3 minutes, and then cover and cook for 10 minutes.
The curry will acquire a lovely red color and the potatoes will lose their shape a bit but still be firm.
- Check for salt.
- Garnish with julienned ginger and finely chopped cilantro. Serve hot.
- The variation with bell peppers:
Chopped red and green bell peppers are added right after the peas have been fried and before you add water. The taste changes significantly, giving two very different variations of the same dish.
- The potatoes should be boiled just to when they have resistance. Low starch potatoes are best (red skinned, or Yukon), but I like my potatoes a bit creamy, so I use russet or Idaho mostly. While boiling, be vigilant.
Thanks so much Minnie! You give me (and my mum) hope that maybe one day, I will be able to cook something savoury, delicious and actually vegetable filled someday 😀
To see more of Minnie’s incredible recipes, be sure to visit her on her blog!