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Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. New potatoes are not a variety, per se; any potato that is harvested early in the season can be called a new one. Eaten in warmer weather, they feel special, maybe a bit of a novelty, as we tend to identify this veggie with winter.

New Potato & Pea Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the New Potato & Pea Curry dishes that you simply make.

Alright, don’t linger, let’s practice this new potato & pea curry formula with 19 materials which are surely easy to find, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for New Potato & Pea Curry:

1. You need 5 tbsp - hazelnut oil
2. Take 1 tsp ground turmeric
3. Prepare 500 g for new potatoes
4. Require 1 of large red onion, chopped
5. You need 5 cloves of garlic, chopped
6. Provide 3 cm of piece fresh ginger, grated
7. Provide 2 bay leaves
8. Give 1 tsp for hot chili powder
9. Make ready 1 tsp ground cumin
10. Require 1 tsp for ground coriander
11. Need 1/2 tsp salt
12. Give 1/2 tsp for black mustard seeds
13. Prepare 100 g for tomato purée
14. Prepare 1 of green chili with seeds, chopped
15. Make ready 1 red chili with seeds, chopped
16. You need 150 ml - water
17. You need 1 tsp of garam masala
18. Prepare 100 g for frozen peas
19. Require - Fresh coriander, chopped

Unless you are buying new potatoes directly from a grower or farmer you are not getting new potatoes. In Season: New potatoes are in season in spring and early summer. Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture.

New Potato & Pea Curry step by step:

1. Par-boil the potatoes in salted water for around 7 minutes. Drain, halve and prick the “open”side firmly but gently with a fork to allow the spices to get into the potatoes. Fry (adding 1/2 tsp turmeric) in 3 tbsp oil for 5 minutes, turning a couple of times to ensure even frying. Set aside.
2. Heat remaining oil in a large pan and fry the onion on a medium-high heat for 5 minutes. Stir only to avoid sticking.
3. Stir in the garlic, ginger and bay leaves and fry for a further 5 minutes, stirring occasionally.
4. Add the chili powder, cumin, ground coriander, remaining turmeric, mustard seeds and salt and stir gently but thoroughly. Cook for a further 2 minutes.
5. Add the tomato purée, fresh chillies and water. Stir well, then add the set aside potatoes and cover. Reduce the heat to medium and cook for 15 minutes. Stir occasionally and add a little more water to avoid sticking. Discard the bay leaves.
6. Stir in the garam masala, then the peas and cook, uncovered for 3-5 minutes or until the peas are cooked.
7. Sprinkle with the fresh coriander and serve with rice, roti or other carbs of your choice and possibly other curries.

They also have thin skins, making them great for cooking and eating unpeeled. Serve this simple salad for a light lunch or starter on a spring day. New potatoes may be cooked with mint and are often served with butter. The Tattie scone is a popular Scottish dish containing potatoes. Colcannon is a traditional Irish food made with mashed potato, shredded kale or cabbage, and onion; champ is a similar dish.

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