Recipe: Richard’s Aloo Mattar Sukhe | Potato and Pea Dry Curry

Richard's Aloo Mattar Sukhe (Potato and Pea Dry Curry)

I smile when I reread my first forays into Indian cooking. This is a cracker, though.

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Richard’s Aloo Mattar Sukhe | Potato and Pea Dry Curry

My brother is the master of this now traditional family recipe. There is nothing quite like a dry curry. Why not try it with Rasam and dal, and rice? This dish formed part of Marky’s 40th birthday dinner – a night to remember.

500g potatoes 500g fresh peas 2 Tblspn Ghee
1.5 tspn pancha phoran (spice mix available from Indian shops or from Herbie’s Spices) 1 large onion, finely chopped 2 Tblspn fresh mint or coriander leaves, chopped
1 tspn finely grated fresh ginger 1 tspn ground turmeric 1.5 tspn salt
0.5 tspn chilli powder, or fresh chillies to taste cut finely or ground in a mortar 0.25 cup hot water 1 tspn garam masala
1 Tblspn lemon juice

Peel and dice the potatoes. Shell the peas. Heat the ghee in a wok, Indian cooking dish or other pan, and fry the pancha phoran on low heat until seeds start to brown.

Add the onion and fry gently until the onion is soft and begins to colour. Add the chopped herbs and grated ginger and fry for a few seconds, stirring.

Add the turmeric, salt and chilli powder or fresh chillies, and stir well.

Add the potatoes and the peas, stir well and sprinkle with hot water. Turn heat to very low, cover pan tightly and cook for 20 minutes, shaking the pan or stirring gently occasionally.

Sprinkle with garam masala and lemon juice, replace cover and cook for a further 10 minutes. Serve hot with rice or chapattis.



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