Indian Curry Potatoes And Peas
indian, potato, vegetables
6 potatoes, chopped large and
1 steamed
1 1/2 cup cooked peas
3/4 cup plain yogurt
3/4 inch coarsely chopped
1 ginger
3 chopped fresh green chilies
1/2 cup fresh or dry shredded
1 coconut
1/2 teaspoon garam masala
3 tablespoon ghee or oil [light
1 vegetable oil recomended -
1 jm]
2 teaspoon black mustard seeds
1 tablespoon cumin seeds
11 curry leaves
1/3 teaspoon yellow asafetida powder
1 teaspoon turmeric
1 1/2 tablespoon ground coriander
1 optional:
1 teaspoon salt
2 tablespoon fresh parsley or coriander
1 tablespoon fresh lemon juice
In blender, combine yogurt, ginger, green chilies, and coconut and blend until smooth. Add garam masala and pulse for a few seconds. (Set aside)
Heat ghee in large pan over moderately high heat. When hot, add mustard and cumin seeds and fry until mustard seeds sputter and cumin seeds turn golden brown. Stir in curry leaves and asafetida, and quickly follow with the potatoes. Stir-fry for 3-4 minutes and then pour in the yogurt mixture, peas, tumeric, coriander, and salt. Gently toss to mix.
Reduce heat to low and
fry for 3-5 minutes. Gently stir and scrape ingredients from bottom of pan. When done add lemon juice and fresh herbs if desired.
ENJOY!!!!
I thought that I'd post this recipe, one of my favorites. It can be eaten either cold or hot. Also it comes out rather dry and not like the traditional wet curries. Hope you find this useful! Steffen
stef114@aol.com End of Forwarded Recipe.
jai@caprica.com (Jai Maharaj) soc.culture.indian
Yield: 1 servings