Aloo matar (potato and pea curry)

Ingredients

• 3 potatoes (medium size ; remove skin and cut into chunks)
• 1 tsp turmeric powder
• 5 shallots (remove skin)
• 5 garlic (remove skin)
• 1 tsp plain chilli powder
• 1 cup frozen green peas
• 1 1/2 tbsp yoghurt (lightly beaten)
• Salt (for taste)

For tempering :

• 2 tbsp oil
• 4 red chillies (4 to 5 dried ; cut/snip into pieces)
• 3 sprigs curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds

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Vegetarian verrines: pea cream, parmesan crumble and mascarpone cream

Preparation

• Simmer potatoes with shallots, garlic, turmeric powder, chilli powder and enough water.
  When potatoes becomes soft and mushy, add green peas and season with salt.
• Stir and simmer for another 2 to 3 minutes.
  Remove from heat and gently combine in yoghurt.
• In another pan/wok, quickly fry the tempering ingredients.
  Tip into curry and stir.

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