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.