A warmly spiced potato and pea curry finished with a touch of sour milk for richness. This comforting Potato & Pea Curry recipe from Bibi Aysha Laher pairs perfectly with roti, puri, bread, or as a side dish with khuri kitchri.

Ingredients

• 5 medium potatoes, cut into halves
• 1 large onion, grated
• 2 medium tomatoes, grated
• 2 tbsp tomato puree
• 3 tbsp ghee
• 2 cinnamon sticks
• 2 cardamom pods
• 2 whole green chillies
• 1½ cups frozen peas
• 2 tbsp red ginger garlic masala
• 1 tbsp crushed garlic
• 2 tsp ginger garlic masala
• 1 tsp green masala
• Salt, to taste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ¼ cup sour milk
• Coriander leaves, chopped, for garnish

Method

1. Deep fry the potatoes until soft, then drain and set aside.
2. In a medium-sized pot, add the whole green chillies, cardamom pods, cinnamon sticks and ghee.
3. Add the onions and sauté.
4. Add the potatoes, peas and all the spices, and mix well. Cook until the peas are soft.
5. Add the tomatoes and cook until the liquid has evaporated.
6. Add the tomato puree and cook for a few minutes.
7. Add the sour milk, stir and cook for 5 minutes.
8. Remove from heat. Garnish with fresh coriander leaves and serve with roti, puri or bread, or as a side dish with khuri kitchri.

Enjoy!

This is another recipe by Bibi Aysha Laher.