POTATO, CAULIFLOWER AND PEA CURRY

POTATO, CAULIFLOWER AND PEA CURRY image

Categories Potato

Number Of Ingredients 11

2/3 cup oil
2 tablespoons panch phoron (see recipe)
4 medium onions, thinly sliced
10 medium potatoes, cut in 1" cubes
2 small cauliflower, cut in 1" pieces
2 teaspoons turmeric
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons sugar
1 cup water, or as needed
2 cups baby peas, fresh or frozen

Steps:

Heat oil over medium-high heat in large sauté pan. Add Bengali spice mixture. When seeds begin to pop, add onions and fry until caramelized. Add potatoes and cauliflower, turmeric, salt, sugar, and water. Cook over medium heat until potatoes are tender, stirring often to prevent vegetables from sticking and burning. Add peas and cook until heated through. Remove to a casserole dish and cover with foil or put a lid on. Keep warm in oven. Can also be made the day before and warmed before serving.