Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, new potato & pea curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

New Potato & Pea Curry is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. New Potato & Pea Curry is something that I’ve loved my entire life. They’re fine and they look wonderful.

New potatoes are not a variety, per se; any potato that is harvested early in the season can be called a new one. Eaten in warmer weather, they feel special, maybe a bit of a novelty, as we tend to identify this veggie with winter. New Potatoes There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden—especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook new potato & pea curry using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make New Potato & Pea Curry:

1. Make ready 5 tbsp hazelnut oil
2. Make ready 1 tsp ground turmeric
3. Make ready 500 g new potatoes
4. Prepare 1 large red onion, chopped
5. Get 5 cloves garlic, chopped
6. Prepare 3 cm piece fresh ginger, grated
7. Take 2 bay leaves
8. Prepare 1 tsp hot chili powder
9. Take 1 tsp ground cumin
10. Prepare 1 tsp ground coriander
11. Prepare 1/2 tsp salt
12. Prepare 1/2 tsp black mustard seeds
13. Take 100 g tomato purée
14. Get 1 green chili with seeds, chopped
15. Prepare 1 red chili with seeds, chopped
16. Take 150 ml water
17. Prepare 1 tsp garam masala
18. Make ready 100 g frozen peas
19. Take Fresh coriander, chopped

New potatoes are one of spring's greatest treats. These young, freshly-harvested potatoes have thin, delicate skins and are sweeter than their full-grown counterparts. Added to a salad or tossed. Immature potatoes harvested during the spring or summer are called new potatoes, or sometimes creamers or fingerlings.

Steps to make New Potato & Pea Curry:

1. Par-boil the potatoes in salted water for around 7 minutes. Drain, halve and prick the “open”side firmly but gently with a fork to allow the spices to get into the potatoes. Fry (adding 1/2 tsp turmeric) in 3 tbsp oil for 5 minutes, turning a couple of times to ensure even frying. Set aside.
2. Heat remaining oil in a large pan and fry the onion on a medium-high heat for 5 minutes. Stir only to avoid sticking.
3. Stir in the garlic, ginger and bay leaves and fry for a further 5 minutes, stirring occasionally.
4. Add the chili powder, cumin, ground coriander, remaining turmeric, mustard seeds and salt and stir gently but thoroughly. Cook for a further 2 minutes.
5. Add the tomato purée, fresh chillies and water. Stir well, then add the set aside potatoes and cover. Reduce the heat to medium and cook for 15 minutes. Stir occasionally and add a little more water to avoid sticking. Discard the bay leaves.
6. Stir in the garam masala, then the peas and cook, uncovered for 3-5 minutes or until the peas are cooked.
7. Sprinkle with the fresh coriander and serve with rice, roti or other carbs of your choice and possibly other curries.

Added to a salad or tossed. Immature potatoes harvested during the spring or summer are called new potatoes, or sometimes creamers or fingerlings. They are not a separate variety of potato, but younger versions of other varieties. Roasted New Potatoes This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes.

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