Spicy indian potatoes with peas

Yield: 6 servings

Measure Ingredient
1¼ pounds New potatoes
1½ teaspoon Ground coriander
1 teaspoon Cumin
1 teaspoon Curry powder
2 tablespoons Vegetable oil
2 \N Hot green chilies; seeded, minced
2 tablespoons Minced peeled fresh ginger
2 tablespoons Minced fresh cilantro roots and stems; plus leaves for
\N \N Garnish
½ teaspoon Black mustard seeds
⅛ teaspoon Ground turmeric
4 smalls Tomatoes - (1 lb); peeled, seeded,
\N \N And chopped
\N \N Salt; to taste
2 cups Frozen green peas; thawed
1 tablespoon Fresh lemon juice

Boil the potatoes in salted water to cover in a medium saucepan until cooked through but still firm, about 15 to 20 minutes. Drain the potatoes in a colander. While the potatoes are cooking, toast the coriander, cumin and curry in a small skillet over moderately-high heat, shaking the pan, until aromatic, about 2 minutes. Heat the vegetable oil in a large skillet over moderate heat until hot but not smoking. Add the chilies, ginger, cilantro stems and roots, black mustard seeds, turmeric, and toasted spice mixture. Cook, stirring, until mustard seeds pop, about 3 minutes. Stir in the tomatoes and salt, combine well, and cook, stirring, until the tomatoes release their liquid and begin to form a sauce, about 3 minutes. Add the potatoes and cook gently for 3 minutes. Add the peas, and cook for 3 minutes. Sprinkle with lemon juice, garnish with fresh cilantro leaves, and serve immediately. This recipe yields 6 side dish servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9116 broadcast 04-27-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

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Recipe by: Sara Moulton

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