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 traditional "wet"curries. Hope you find this useful! Steffen

  • 6 potatoes, chopped large and steamed
  • 1 1/2 cups cooked peas
  • 3/4 cup plain yogurt
  • 3/4 inch coarsely chopped ginger
  • 3 chopped fresh green chilies
  • 1/2 cup fresh or dry shredded coconut
  • 1/2 teaspoon garam masala
  • 3 tablespoons ghee or oil
  • 2 teaspoons black mustard seeds
  • 1 tablespoon cumin seeds
  • 11 curry leaves
  • 1/3 teaspoon yellow asafetida powder
  • 1 teaspoon tumeric
  • 1 1/2 tablespoons ground coriander
  • Optional:

  • 1 teaspoon salt
  • 2 tablespoons fresh parsley or coriander
  • 1 tablespoon fresh lemon juice
    1. In blender, combine yogurt, ginger, green chilies, and coconut and blend until smooth. Add garam masala and pulse for a few seconds. (Set aside)
    2. 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.
    3. 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.