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Bangla potato and pea curry
Under 30 Minutes
Our humble potato and pea curry is so moorish - you'll be making this one AGAIN and again!!
4-5 medium sized white potatoes
2 cups of peas
1 medium onion
1 clove of garlic
1 pack of Bang Curry Spices
Peel and chop the potatoes into inch cubes and blanch in boiling water for 2 minutes. The potatoes should remain only part cooked. Finely chop the onion and crush the clove of garlic. Lightly fry in a deep frying pan or karahi using cooking oil. Once the onions have turned a transluscent sticky texture move to step 2.
Mix your spices with water into a runny paste and pour over the fried onions. Continue to cook on a low heat and avoid burning using small amounts of water. Once oils have started to emerge from the mixture move to step 3.
Add the blanched potatoes and peas whilst raising the heat. Add a splash of water and fold in the potatoes/peas mixture into the curry base. Try to keep the potato pieces intact. Whilst the potatoes will become soft at the edges. Add 60ml of boiling water around the edge of the potato and pea curry and cover on a low heat. Cook for a further 10-15 minutes.
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