Baby potato and green pea curry with homemade sabji masala
Curries With Bumbi · ♥ 1.7K likes · 82.9K views · 8 min video
Read about shelling peas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 965 g baby potatoes
- 240 g tomatoes
- 10 g ginger
- 15 g garlic
- 290 g onions
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 inch cinnamon stick
- 6 whole cloves
- 6 whole green cardamoms
- 4 whole dry bay leaves
- ½ cup frozen green peas
Boil the baby potatoes with the skin on until fork tender, drain, and peel when cool enough to handle.
Puree the tomatoes, ginger and garlic together in a blender until smooth; finely chop the onions.
- oil
- 5–6 whole dry red chillies
For the sabji masala, fry about 5-6 dry red chillies in a drop of oil on medium to low heat for a few minutes without letting them blacken, which makes them bitter; set aside in a bowl.
Add another drop of oil and fry the coriander and cumin seeds on medium to low heat just until fragrant, not too dark; add to the bowl.
Without oil, roast black peppercorns, broken cinnamon stick, cloves, green cardamoms and dry bay leaves on medium-low heat for a minute or two; add to the bowl.
Let the spices cool completely, then grind to a fine powder in a spice grinder.
Store in an airtight container, leaving the lid open a few minutes so the warm powder does not form moisture; keeps a month at room temperature, longer refrigerated.
- 4 tbsp oil
- 1 whole dry bay leaf
- 1 whole cinnamon stick
- ¼ tsp salt
Heat 4 tablespoons oil in the pot on medium heat; add a dry bay leaf and a cinnamon stick, then the chopped onions with a quarter teaspoon of salt, and fry until pale pinkish, not browned.
- water
- 1 tsp turmeric powder
- 2 tsp sweet paprika
Add a splash of water, a teaspoon of turmeric and 2 teaspoons of sweet paprika; stir a minute on low heat.
Turmeric, paprika and the puree
Add the tomato ginger garlic puree and stir from time to time on medium-low heat until it dries up.
- salt
- 2 tsp sabji masala
Add the potatoes and salt and stir a minute or two; add about 2 heaped teaspoons of sabji masala and a splash of water and stir on medium heat a few minutes.
Potatoes and sabji masala
- 1 tsp sugar
- 3 whole whole green chillies
- 1½ cup hot water
Add a teaspoon of sugar, three whole green chillies and about one and a half cups of hot water.
Bring to a boil, cover on medium-low heat for about 10 minutes; at five minutes, uncover, stir, taste and adjust salt, chilli powder and sugar, then cover on low five more minutes.
- chopped coriander leaves
Add frozen green peas and chopped coriander leaves (fresh peas go in with the potatoes); discard the bay leaf and cinnamon stick; cover on low for 2 minutes.
Peas, coriander and serving
Finish with more chopped coriander leaves and serve with poori, paratha, roti or plain white rice.