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Buffalo Curry with Peas and Potato

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There is nothing quite as delicious as the aroma of curry, and then buffalo curry with peas and Potato

Buffalo Curry


  • 3 Tblsps ghee
  • 1 kg buffalo pieces
  • 1 large onion
  • 2 curry leaves
  • 4-5 cloves garlic grated
  • 1 tsp ginger paste
  • 3-4 cardamom pods bruised
  • 2 cinnamon sticks
  • 2 tsp tomato paste
  • 1 tsp turmeric
  • 1 tsp roasted masala
  • 1 tsp cayenne pepper
  • 1 tsp Durban masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • A crack of Himalayan pink salt
  • 3 potatoes cubed
  • 2 cups frozen peas
Buffalo Curry with Peas and Potato


  1. Heat the ghee on medium heat. Add the buffalo pieces and fry till brown.
  2. Add the onion, garlic, ginger, curry leaves, cinnamon, and cardamom.
  3. Braise with a splash of water till the onion mixture is softened.
  4. Combine the spices and tomato paste with some water to form a smooth paste. Add the spice and tomato paste with 1 cup of water and cook for 30-40 minutes.
  5. Adjust the seasoning.
  6. Cook till the meat is tender. Reduce the heat to medium and add the peas and potatoes.
  7. Stir in 1 cup of water and cook until potatoes are soft.
  8. Stir occasionally and add small amounts of water at a time as required.

Prepared, tried, and tested Caashifa Adams Young

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