Potato Stew

I have prepared this curry long back and is taking rest in my drafts. I thought this would make a perfect entry for Srivalli’s Curry Mela.

Please Note: Again I used canned black-eyed peas in this recipe (I like to use different kinds of beans and peas as they are healthy and filling). If dried black-eyed peas are used, make sure to soak those for atleast 5 or 6 hours before cooking.

Ingredients:

• 6 small Potatoes, peeled and cut into cubes
• 1 small Onion, cut into thin strips
• 4 or 5 green chilies, cut into small pieces
• 1 can of Black-eyed Peas (1 cup dried Black-eyed Peas)
• ½ cup green Peas
• 2 small Tomatoes, cut into small pieces
• ½ tsp Turmeric
• ½ tsp Cumin Seeds
• ¼ tsp Cardamom Seeds
• 1 tsp Garam Masala
• 4 whole Cloves
• 1 tsp Ginger + Garlic Paste
• 1 tsp Rice Flour (to thicken the curry)
• 2 tsp Oil
• ½ tsp ground Cinnamon
• Salt and water as required

Preparation:

I used pressure pan to cook this stew. Add oil to the pressure pan. When it is hot, add cumin seeds + cardamom seeds + cloves + ground cinnamon and fry well.

Then add the chopped veggies (onions + potatoes + green chilies + tomatoes) and fry for 2 minutes.

Later add the black-eyed peas + green peas + turmeric + ginger-garlic paste + garam masala and stir well.

Add salt and some water just to soak the contents. Then close the pressure pan with the lid and leave it until 3 whistles. Then switch off the stove.

When all the pressure is gone, open the lid carefully and stir the contents well. If the curry is too watery, add the rice flour paste (made by mixing rice flour with some water) when the curry still hot and mix well. Adjust salt and transfer the curry into a serving bowl.

Enjoy this stew with rotis or rice.

This flies off to Srivalli’s Curry Mela.

I am also sending this to EasyCraft’s “Color in Food” event. I chose the color yellow as the stew looks yellow.