POTATO AND PEA CURRY
Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It's almost like chips with everything here, aloo dum with everything there. It's either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I'd just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it's done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.
Provided by Rick Stein
Categories Main course
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Nutrition Facts : Calories 223kcal, Carbohydrate 28g, Fat 10g, Fiber 4g, Protein 4g, SaturatedFat 1.5g, Sugar 4g
CURRIED SPLIT PEA SOUP
Steps:
- Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
CURRIED POTATO AND CHICKPEA SOUP
A wholesome and delicious potato and chickpea soup that is vegan and versatile!
Provided by CdnBugger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
- Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
- Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
PEA AND POTATO CURRY
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 15
Steps:
- Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
- Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
- Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
- Add peas and cook until tender, about 12 minutes.
- Season with salt. Stir in yogurt. Remove cinnamon stick before serving.
Nutrition Facts : Calories 194 g, Cholesterol 1 g, Fat 5 g, Fiber 7 g, Protein 6 g, Sodium 336 g
POTATO AND PEA CURRY (ALOO MATAR) RECIPE
Steps:
- In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
- In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
- Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
- Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.
Nutrition Facts : Calories 271 kcal, Carbohydrate 44 g, Cholesterol 8 mg, Fiber 9 g, Protein 10 g, SaturatedFat 2 g, Sodium 370 mg, Sugar 10 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g
CURRIED POTATO AND PEA SOUP
Make and share this Curried Potato and Pea Soup recipe from Food.com.
Provided by -JoeB
Categories Potato
Time 35m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes.
- Stir in flour and spices; saute for about 30 seconds.
- Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally.
- Stir in the peas and cook uncovered for 5 minutes.
- Season with lime juice and salt.
- Garnish with a dollop of yogurt and cilantro.
Nutrition Facts : Calories 292.7, Fat 6.3, SaturatedFat 2.8, Cholesterol 12.2, Sodium 824, Carbohydrate 44.9, Fiber 7.2, Sugar 18, Protein 15.6
GREEN PEA AND POTATO SOUP
I saw this soup on a cooking show a long time ago and I have fiddled with the ingredients until I got a flavour I liked. If you like a thicker soup, use a cup less of water.
Provided by Chrissyo
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
- Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
- Add the potatoes, boil uncovered for 5 minutes.
- Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
- Blend potato and pea mixture in batches until smooth.
- Serve soup with sprinkled with parmesan cheese.
Nutrition Facts : Calories 308.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 10.9, Sodium 446.3, Carbohydrate 46.4, Fiber 6.8, Sugar 8.8, Protein 14.1
CURRIED PEA SOUP
Make and share this Curried Pea Soup recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium-high heat.
- Add 1 onion and sauté until tender, about 10 minutes.
- Add curry and stir 30 seconds.
- Add 4 cups broth and peas and bring to boil.
- Reduce heat; simmer until peas are very tender, about 15 minutes.
- Season with salt and pepper.
- Puree in blender in batches.
- Thin with more broth if desired.
- Mix yogurt, cilantro and red onion in small bowl.
- Cover; chill up to 2 hours.
- Rewarm soup, stirring often.
- Serve with dollop of yogurt mixture.
CURRIED PEA SOUP
Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.
Nutrition Facts :
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