Nepalese Potato Tomato And Pea Curry Recipes

NEPALESE POTATO, TOMATO AND PEA CURRY

Steps:

• Heat oil in a saucepan and fry onion until soft and golden. Stir in pepper, chili, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the potatoes; stir.
• Add the remaining ingredients and hot water. Simmer until vegetables are cooked, thicken if necessary.
• Serve with rice and accompaniments.

NEPALI CAULIFLOWER AND POTATO TARKARI

Steps:

• In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
• Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
• To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
• When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY

Steps:

• Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
• Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
• Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
• Turn off heat and remove lid to remove all pressure.
• Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
• Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.