Potato pea curry

Yield: 4 Servings

Measure Ingredient
3 larges Baking potatoes; peeled
½ cup Clarified butter; divided
2 larges Onions; diced
1 tablespoon Pureed garlic
1 tablespoon Freshly grated ginger
2½ tablespoon Ground cumin
1 teaspoon Turmeric
½ tablespoon Ground coriander
½ tablespoon Dried red pepper flakes
3 \N Peeled; seeded & diced tomatoes
2 cups Water; (2 to 3)
1 tablespoon Salt
2 cups Fresh or frozen peas; thawed
1 tablespoon Palm sugar; or brown sugar
¼ cup Fresh lime juice
1 bunch Fresh cilantro; roughly chopped
\N \N Raita (yogurt-cucumber garnish), for serving

Note: No raita recipe provided (but see any Indian cookbook) - HB Cut potatoes into ½-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.

Heat ¼ cup of the clarified butter in a saucepan over mediumhigh heat.

Saute onions until brown.

At same time, heat remaining ¼ cup clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add sauteed onions. Add garlic and ginger, and cook just long enough to release their aromas.

Remove from heat and add cumin, turmeric, coriander, and pepper flakes.

Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt. Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.

Chutney idea - see Spicy Apple Chutney in this collection Yield: 4 servings or 6 side dishes TAMALES WORLD TOUR SHOW #WT1A15 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 26, 1997

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