Cook this low-calorie yet tasty potato curry. it is budget-friendly family meal.
Watch this Masala TV video to learn how to make Healthy Egg Pea Potato Curry and Crumbly Apple Pie . This show of Food Diaries with Chef Zarnak Sidhwa aired on 22 August 2019.
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EGG PEA POTATO CURRY
Ingredients:
Potatoes (peeled & cubed) 4
Peas ½ cup
Boiled eggs 4
Mustard seeds 1 tbsp
Dried red chilies 5
Turmeric 1 tsp
Curry leaves fistful
Coconut milk 1 cup
Sliced onion 1
Lemon juice of 1emon
Ingredients for paste:
Onions 2
Tomatoes (pureed) 4
Ginger paste 1-1/2 tbsp
Garlic paste 1-1/2 tbsp
Cinnamon sticks 2
Cloves 4
Black peppercorns 8-10
Cumin seeds 1 tsp
Grated coconut ½ cup
Method:
Heat oil, add the peppercorns, cinnamon, cloves and cumin, next add onions and coconut – cook till lightly browned. Add the ginger garlic paste and tomatoes fry till oil separates, cool and grind to a paste. Set aside. Heat oil. Splutter mustard seeds, curry leaves and dried red chilies. Add sliced onions. Lightly brown them, then add the potatoes, when half cooked add the paste and the peas, turmeric and salt. Cook covered till potatoes are done. Now add the whole boiled eggs and lightly toss. Add the coconut milk to make thick gravy and cook till flavors blend. Lastly add lemon juice.
CRUMBLY APPLE PIE
Ingredients:
Butter to grease
Sour cream ½ cup
Cream cheese 4 oz
Caster sugar ¼ cup
Corn flour 2 tbsp
Ground cinnamon 1 tsp
Nutmeg a pinch
Apples 2
Walnuts ½ cup
Chocolate chips ½ cup
Ingredients for crumb topping:
Caster sugar 1/3cup
Flour 3/4 cup
Butter 6 tbsp
METHOD:
Combine the sour cream, cream cheese, sugar, corn flour, cinnamon and nutmeg and set aside.
Peel, core, and cut the apples into 1/2-inch pieces. Add to the bowl with the cream cheese mixture and mix and toss to coat. Fold in the walnuts and chocolate chips then transfer to a pie dish greased with butter. Mix the caster sugar and flour and cut in the cold butter until crumbly and cover the pie with this Crumb Topping. Bake at 180 degrees C until the fruit is tender and the top is golden brown, 60 to 75 minutes.
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