Potato Pea Egg Curry Rotis Recipes

POTATO PEA CURRY

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.

EGG CURRY WITH PEAS AND POTATOES

Steps:

• In a large pot cook the egg for 10 minutes, plunge in cold water and let them cool, then peel.
• Peel and cube the potatoes, then brown them in vegetable oil until golden on the outside but not cooked all the way through. Remove to a separate plate.
• Add chopped onion and sauté over medium heat for 5-7 minutes, then add the garlic and ginger and cook for 30 seconds longer. Add the Indian curry paste and stir fry for a few seconds. Then add the canned tomatoes and let the curry simmer for 5 minutes, then pour in the coconut milk, bring to a boil, then lower the heat and simmer for 10 minutes, add the eggs, potatoes and peas to the pan with a splash of water if the sauce is already thick, and let it simmer for 10 minutes until the potatoes are tender but not falling apart.
• Top with fresh cilantro/coriander and serve with rice, naan and mango chutney or a spicy pickle.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!