Indian Pea And Potato Curry

Recipe Ingredients

2 1/2 teaspoons	12ml	Dry mustard
2 tablespoons	30ml	Water
1 tablespoon	15ml	Onion - chopped (medium)
2		Green chiles - seeded and chopped
2 tablespoons	30ml	Oil
1 teaspoon	5ml	Fresh ginger root - minced
1/2 teaspoon	2.5ml	Salt
3/4 teaspoon	3.8ml	Cumin seed
1/4 teaspoon	1.3ml	Turmeric
2 cups	474ml	Frozen peas - thawed
2 cups	474ml	Potatoes - cooked, peeled and (medium) cut in 1" cubes
3		Tomatoes - cut into 8 wedges
2 tablespoons	30ml	Coriander leaves - chopped

Recipe Instructions

In a small cup, blend dry mustard and water to make a paste; set aside. In large skillet, cook onion, chilies and ginger in hot oil over medium-high heat until onions are tender, about 5 minutes.

Add salt, cumin, turmeric and cook 3 minutes more. Add peas and cook 5 minutes, stirring frequently.

Gently stir in potatoes and tomatoes; cook until heated through. Blend in mustard paste. Spoon into serving dish. Sprinkle with coriander.

Makes 6 servings.

Source:
old magazine article

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