Nepalese Potato Tomato And Pea Curry Food

NEPALESE POTATO, TOMATO AND PEA CURRY

Nepalese Potato, Tomato and Pea Curry image

A rich flavored curry-easy to make and not expensive. Can be thrown together at the last minute, a favorite also with vegetarians.

Provided by JoyfulCook

Categories Curries

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon cooking oil
1 large onion, finely sliced
1/2 teaspoon ground black pepper
1 -2 mild green chili
2 teaspoons garlic, chopped
1 teaspoon gingerroot, fresh grated
1/2 teaspoon ground turmeric
1 teaspoon salt
2 cups potatoes, peeled and cubed
1 cup peas
1 large tomatoes, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 cup hot water

Steps:

Heat oil in a saucepan and fry onion until soft and golden. Stir in pepper, chili, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the potatoes; stir.
Add the remaining ingredients and hot water. Simmer until vegetables are cooked, thicken if necessary.
Serve with rice and accompaniments.

Nutrition Facts : Calories 209.7, Fat 5.4, SaturatedFat 0.7, Sodium 1077.8, Carbohydrate 36.3, Fiber 7.8, Sugar 8.5, Protein 6.7

POTATO PEA CURRY

Potato Pea Curry image

Provided by Food Network

Categories side-dish

Time 55m

Yield 4 entrees, 6 sides

Number Of Ingredients 16

Ingredients

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Steps:

Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

POTATO AND PEA CURRY

Potato and Pea Curry image

Love the ingredients in this dish and it is easy to make. Found this recipe in my Classic Essentials booklet.

Provided by DailyInspiration

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs potatoes, peeled
2 teaspoons brown mustard seeds
2 tablespoons ghee (or oil)
2 onions, sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 cup water
2/3 cup frozen peas
salt and pepper, to taste
2 tablespoons fresh cilantro, chopped

Steps:

Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger; cook, stirring until soft. Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.

Nutrition Facts : Calories 239.5, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 44.9, Carbohydrate 39.6, Fiber 6.2, Sugar 4.9, Protein 5.8

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