Indian Curry Potatoes and Peas
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
Hope you find this useful! Steffen
- In blender, combine yogurt, ginger, green chilies, and coconut and
blend until smooth. Add garam masala and pulse for a few seconds. (Set
- 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.