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A curry which is rich in color and nutty flavor, mainly it comes from West-Southern part of India. Why the name is called Pealo, it is blend with Peanut and aloo (potato), which is commonly known as Aloo in Hindi language. Potatoes are rich in carbohydrate, So it's a complete meal itself. And it combines peanut and cashew nut, which gives curry a nutty, creamy, rich texture and flavor.
Well, nutty flavor is nicely blended with eggplant curry. But I've tried fusion with potatoes and let me tell you! It didn't disappoint me. You can pair it with roti/ chapatti/ parathas and many more. Enjoy hot!
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It's aromatic in flavor, you can feel aroma around, when you cook it.
You can follow the recipe here.
Yield – 2 servings
Timing – 25 min
Prep time – 10 min
Total - 35 min
Ingredients:
Potato – 4 nos, chopped with skin
Peanut – 3 tbsp, roasted and coarsely grounded
Cashew nut – 6-8 nos, coarsely grounded
Oil – 4 tbsp
Mustard seed – ½ tsp
Cumin seed – ½ tsp
Onion – 1 large, finely chopped
Green chili – 2 nos, chopped
Ginger – 1 tsp, peel, paste
Garlic – 1-2 cloves paste
Asafoetida – a pinch
Tomato – ½ no, chopped
Salt to taste
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Black pepper powder – ½ tsp
Fresh cream – ½ cup
Water- 1 cup
Method:
Heat a pan or wok, add oil to it. Add a pinch of asafoetida, mustard seed, cumin seed and let them splutter. Onion, green chili, garlic, and ginger chopped together. Now, add it in pan, sauté till onion gets translucent. Add chopped tomatoes, sauté until pulpy. Dice the potatoes and small shapes, so it will quickly cook in a pan. Then add potatoes and sauté it nicely for the next 10 minutes. Sprinkle some salt, mix well. If needed cover it with a lid. Add coriander powder, garam masala, turmeric powder, red chili powder and black pepper powder, mix all together. Add fresh cream and a cup of water, stir for the next 10-15 minutes. Lastly, add coarsely grounded peanut and cashew nut. Stir, until the oil comes out of the surface. Now, it’s ready to be served with roti/ chapatti.
Store- Moreover, keep it in an airtight container for 5 days.
