POTATO AND PEA CURRY RECIPE - BBC FOOD
Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything there. It’s either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I’d just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it’s done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Nutrition Facts : Calories 223kcal, CarbohydrateContent 28g, FatContent 10g, FiberContent 4g, ProteinContent 4g, SaturatedFatContent 1.5g, SugarContent 4g
EASY LAMB CURRY RECIPE | DELICIOUS. MAGAZINE
An easy lamb curry recipe that makes enough for two batches so you can save time and freeze ahead.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large lidded pan and batch-fry the lamb until browned. Remove from the pan and set aside in a large bowl. Add the onions and potatoes to the pan, then cook for 8-10 minutes, stirring regularly, until the onions are soft and golden.
- Return the lamb and any resting juices to the pan. Stir in the curry paste, tomatoes and chickpeas, then bring to the boil. Cover and simmer for 1 hour until the meat is tender, then stir in the chutney. Season with salt, pepper and the lemon juice. Remove half and leave to cool. Freeze in freezer bags for up to 3 months.
- Spoon the remainder into bowls, sprinkle over the chopped coriander and serve with warm naan breads.
Nutrition Facts : Calories 397kcals, FatContent 18g (6g saturated), ProteinContent 31.9, CarbohydrateContent 25.6g (7.3g sugars), FiberContent 5.5
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