Pure Mountain Pea & Potato Curry

10 Minutes

40 minutes

Ingredients

1 tablespoon Pure Mountain Canola Oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

4 curry leaves

1 teaspoon garlic, minced

3 large potatoes, peeled & cut into medium sized cubes

1 cup Pure Mountain Peas (refer to precooking notes)

1 tomato, blended

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

¼ cup water

Salt to taste

Handful chopped cilantro

Green Chilies, sliced

Directions

1. Heat oil over medium to high heat in a large pan. Add cumin seeds, mustard seeds, curry leaves & temper until seeds begin to crackle. Add garlic, potatoes, chickpeas and stir for 10 minutes. Reduce to medium heat, add blended tomatoes, turmeric, cumin & salt, and stir for 5 minutes. Add water & cook partially covered until potatoes are fully cooked.

2. Garnish with cilantro, green chilies and serve with steamed rice.

Precooking tips

To prepare the chickpeas, soak overnight for at least 8 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes. Unsoaked peas will take between 90 minutes to 2 hours to boil on the stove and about 30 minutes in the pressure cooker.