Peas and New Potato curry in tomato sauce (mutter bateta nu shak)

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Everyone has a comfort food they like to have when they are unwell.  I had a really bad cold last week and didn’t want to eat anything too spicy so I made this  peas and potato curry using simple and minimum spices to have it with traditional khichdi.   This recipe is a regular in our home and I often make it with small variations in the spices or ingredients.

Ingredients to serve 4 people:

  • 10 small new  potatoes -washed and sliced
  • 1  cup of peas – frozen, fresh or tinned are fine.
  • 1 tbls oil
  • 1 tsp of cumin seeds
  • 1 tsp salt
  • 1 tsp chilly powder (or as required to your taste)
  • 1 tsp of turmeric powder
  • 1 tsp of ground cumin (jeera) powder.
  • One cup of fresh or tinned tomatoes (or passata)
  • 2 teaspoons lemon
  • 1 teaspoons of brown sugar or jaggery 
  • 5-6 curry leaves

Method:

1. Heat the oil in a saucepan.

2. Add the cumin seeds and curry leaves.  Once they brown, add the diced potatoes and peas to the saucepan.  Add the salt, turmeric, chilly powder, sugar or jaggery and stir well.

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3. Add a cup of water to this mixture, cover and  cook for 10 minutes on a medium heat.
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4. Check to see if the potatoes and peas have softened. If not allow a further 5 or 10 minutes.

5. Once the potatoes feel soft, add the tomatoes, cumin powder and lemon juice and let it cook for 5 minutes.

6. Serve hot with any Indian bread e.g. bhakhri and vaghareli khichedi or toor dall Khichedi. 

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