Potato, panir, and pea curry

By | December 19, 2011

I’ll be honest.

This dish is a little bit weird.

It’s weird in a nice way, though. An interesting way. That’s actually the word my husband and I used at dinner the night we had it: interesting.

It’s flavorful and filling. It combines a bunch of spices in a way I don’t normally think to use them. It also sounds kind of sophisticated, don’t you think?

Friend: So, what did you end up making for dinner last night?

You: Oh, just some potato, panir, and pea curry. Over brown rice.

Potato, panir, and pea curry is not the kind of thing I’d make on a weekly basis. It’s a bit too interesting for that. But it’s still good, and when the mood strikes, it can even be exactly what you wanted.

If you’re looking to put something new in your usual repertoire, or if your family seems hopelessly bored at dinner, then it probably means it’s time for potato, panir, and pea curry.

I know this hasn’t been exactly a gushing recommendation. Let me point out, though, that I was looking forward to eating the leftovers for lunch the following day. And that, as I type this, I’m wishing I had a fresh pot of it right now.

But okay. If this isn’t your thing, come back tomorrow. I’ve got something chocolate for you. I just wanted to talk about the panir thing first.



Shoshana on August 2, 2013 at 1:08 am.

Hi Tali! Out of curiosity, would canned peas work with this recipe, or were fresh or frozen peas more of what this recipe has in mind? I happen to like the Tasty-Bite brand curries, but they’re getting to be really expensive. This just might work instead. :)


Tali Simon on August 2, 2013 at 6:20 am.

My experience has been that the taste of canned peas is really inferior, but if you have a local brand that you like, you can definitely use them here. Good luck!


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