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Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp ground asafetida
1/4 tsp whole cumin seeds
1 lb small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1in dice)
2 cups peas
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Pour oil into large non-stick pan on medium-high. When hot drop in asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until they have browned lightly. Now put in peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until yogurt has been absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt. Stir and cook for a minute. If you used frozen peas the dish is done, otherwise add 3 Tbsp water, cover and turn to low. Cook very gently for 6-8min until peas are tender.

Serves 4
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