Dry potato and pea curry with warm flatbread, yoghurt and date chutney
Photo by Tam West
This chutney is based on a recipe from Lord Krishna’s Cuisine. The Art of Indian Vegetarian Cooking by Yamuna Devi. Start this the day before as the dates will almost melt from soaking overnight in the juices. If pressed for time soak for 1 hour, the chutney will be chunkier but taste good. Carnivores – this curry goes well with barbecued lamb or chicken or fried fish
|200 g||Dates, sliced 1cm|
|1 large||Orange, juice only|
|1 large||Lemon, juice only|
|1 tsp||Cumin seeds, toasted|
|¼ tsp||Fennel seeds, toasted|
|1 pinch||Grated nutmeg|
|1 pinch||Chilli flakes, a large one|
|1 small handful||Coriander, chopped|
|3 Tbsp||Vegetable oil|
|4 Tbsp||Ginger, finely chopped|
|1 Tbsp||Cumin seeds, toasted|
|1||Green chilli, sliced thinly, or more to taste if desired|
|1 tsp||Black mustard seeds|
|1 large handful||Curry leaves|
|900 g||Waxy potatoes, peeled, diced 3cm|
|1 tsp||Ground turmeric|
|1½ cups||Frozen peas, thawed|
|1 handful||Mint leaves, coarsely chopped|
|1 handful||Coriander leaves, coarsely chopped|
|8 large||Lebanese flat bread, warmed when needed in a microwave or a hot oven (I like the Jabal brand)|
|300 g||Plain unsweetened yoghurt|
- Put the dates and juices into a bowl, mix well and soak overnight or minimum 1 hour.
- Add the remaining ingredients, taste, season with a little salt. Reserve.
- Heat the oil in a frying pan or wok over moderate heat and add the ginger, cumin seeds, chilli, mustard seeds and curry leaves. Fry for 2 minutes without browning.
- Add the potatoes, the turmeric, 1 teaspoon of salt and enough water to just cover the potatoes. Mix well, bring to the boil and boil gently for 15-20 minutes or until the potatoes are tender and the water almost evaporated.
- Add the peas, mint and coriander, mix well, simmer 2-3 minutes until the mixture is hot and thick.
- Serve wrapped in warm flatbread with a dollop of yoghurt and some chutney.
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