Dry Curry of Potato, Eggplant (Aubergine) and Pea Recipe



Dry Curry of Potato, Eggplant (Aubergine) and Pea Recipes

Ingredients :

1 tbsp ghee or unsalted butter or margarine

1 1/2 tsp panch phora

1 large onion, finely chopped

2 tbsp mint, chopped

1 tsp fresh ginger, finely chopped

1/4 tsp ground chili

1 tsp ground turmeric

500g potatoes, peeled and diced

500g eggplant (aubergine), diced

250g frozen or fresh green peas

3 tbsp hot water

1 tsp garam masala

1 tbsp lemon juice

salt to taste - optional

Method :

Heat the ghee and fry the panch phora until seeds start to brown. Add onion and fry until soft. Add mint, ginger, chili and turmeric and stir. Add vegetables and water, mix well and cover. Reduce to a low heat and cook for 20 minutes shaking pan occasionally to toss vegetables and to prevent them burning. Sprinkle with garam masala, lemon juice and salt, cover and cook for a further 10 minutes. Serve hot.

Ideal to accompany Indian Lamb in Spinach Sauce.

Note - Spices used in Indian curries are usually available in large supermarkets and are also readily available in Asian grocery shops. Panch phora can be purchased pre-mixed. It is a mixture of five different types of seed used whole :

1 quantity fenugreek seeds and fennel seeds to double quantity black mustard seeds, cumin seeds and black cumin seeds. Garam masala can be purchased pre-mixed. It is a mixture of ground spices which may vary it type and amount: e.g. coriander, cumin, cardamom, cinnamon, cloves and nutmeg.

Serves 4 - 6


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