his Potato, Pea and Yoghurt Curry is a west-Europeanised budget-friendly version of the Indian Dahi Wale Aloo Matar. The original recipe contains ingredients that are hard to come by in west-Europe and if you can find the ingredients they are really expensive. Some steps are removed (like the tempering for example) to make the dish less fatty. If you are ever in India be sure to order the original version of this Potato, Pea and Yoghurt Curry though!
The Indian kitchen is a great kitchen if you are into budget-cooking. It uses a lot of ingredients that are cheaply available in Europe and North-America like potatoes, spinach, onion, tomato, cauliflower, peas, yoghurt and lentils.
The ingredients of Potato, Pea and Yoghurt Curry.
ome ingredients and cooking steps are replaced or omitted as you have read. Here is some more detailed information about the ingredients so you yourself can make choices that suite yourself the best.
Potatoes: Choose waxy potatoes so you still have some crunch left after cooking. If you are really into ‘stamp’ then you could also use starchy potatoes that fall apart of course.
Pepper: I used my favourite pepper, the Adjuma pepper. You find it a lot in the Surinam kitchen. It is called the Madame Jeanette pepper over there. If you can’t find it you can use a yellow Scotch Bonnet pepper or Jamaican Hot Yellow. You can also use any other kind or colour of pepper. Or leave the pepper out if you don’t like spicy.
Yoghurt: I use Greek yoghurt with 2% fat. This is a tad more sour and less creamy then full fat Greek yoghurt. If you don’t care about fat then I would advice the full fat one. You can alo use Bulgarian or Turkish yoghurt.
Other: You can eat the Potato, Pea and Yoghurt Curry just on it’s own, or you can add poppadoms, rice, Libanese bread or all kinds of Indian breads or flatbreads. If you want more protein you could serve it with a chicken drumstick or paneer cheese.
Warning; this recipe contains egg yolk that’s not thoroughly heated. This means it is not suitable for pregnant people, young children, elderly and immunocompromised people in general.
Potato, Pea and Yoghurt Curry
1
servings10
minutes15
minutes522
kcalIngredients
1 1 Egg
200 grams 1 cup Potato
150 grams 5/8 cup Peas
180 ml 3/4 cup Yoghurt
1 clove 1 Garlic
1/4 1/4 Adjuma Pepper
1/2 ts 1/2 Dill
1/2 ts 1/2 Garam Masala
1/2 ts 1/2 Turmeric
1/2 ts 1/2 Chili Flakes
Salt
Directions
- Peel and dice the potatoes. Cut the garlic and pepper in tiny pieces.
- Add all of this to a pan and add water until the potato is under water. Add salt and cook until the potato is done. Stir now and then.
- Add the peas and spices. Let this cook for another 3-5 minutes until done. If needed add a little bit of water.
- Whisk the egg and yoghurt together. Turn off the heat and stir the mixture in. Add salt to taste.
Nutrition Facts
- Total number of serves: 1
- Calories: 522kcal
- Fat: 8.9g
- Carbohydrates: 73.2g
- Protein: 37.9g
