Recipe - Potato Pea Curry

3 lg Baking potatoes; peeled
One half cup Clarified butter; divided
2 lg Onions; minced
1 tablespoon Pureed garlic
1 tablespoon Freshly grated ginger
2 One half tablespoon Ground cumin
1 teaspoon Turmeric
One half tablespoon Ground coriander
One half tablespoon Dried red pepper flakes
3 Peeled; seeded & minced
tomatoes
2 cup Water; (2 to 3)
1 tablespoon Salt
2 cup Fresh or frozen peas; thawed
1 tablespoon Palm sugar; or brown sugar
One fourth cup Fresh lime juice
1 bn Fresh cilantro; roughly
chopped
Raita (yogurtcucumber
garnish), for serving

Note: No raita recipe provided (but see any Indian cookbook) HB

Cut potatoes into 1/2inch dice. Place in a bowl and rinse with cold
running water until water runs clear, to remove excess starch.

Heat One fourth cup of the clarified butter in a saucepan over mediumhigh heat.
Saute onions until brown.

At same time, heat remaining One fourth cup clarified butter in a large skillet
over moderate heat. Fry potatoes until golden and add sauteed onions. Add
garlic and ginger, and cook just long enough to release their aromas.
Remove from heat and add cumin, turmeric, coriander, and pepper flakes.
Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir
in tomatoes, water, and salt. Simmer, uncovered, until potatoes are soft,
about 15 minutes. Add remaining ingredients and cook until peas are heated
through. Adjust seasonings and serve immediately with basmati rice and
assorted chutneys and raita.

Chutney idea see Spicy Apple Chutney in this collection Yield: 4 servings
or 6 side dishes TAMALES WORLD TOUR SHOW #WT1A15

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #807 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997