Monday, March 8, 2010

Dry Potato and Pea Curry

This was by far my favorite discovery in the curry and chili cookbook. I grew up with two Nepalese girls across the street, and this dish tastes like something their mom used to make. It's so flavorful, and the mustard seeds are such fun!

Dry Potato and Pea Curry

(serves 4)

2 teaspoons brown mustard seeds
2 tablespoons oil
2 onions, sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric (I use curry powder)
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garam masala*
1 1/2 lbs. potatoes, peeled and cubed
1/2 cup water
2/3 cup peas
2 tablespoons chopped fresh mint

1. Heat the mustard seeds in a dry pan until they start to pop. Add the oil, onion, garlic and ginger; cook, stirring, until the onion is soft.
2. Add the turmeric, chili powder, cumin, garam masala and potato, and season with salt and pepper. Stir until the potato is coated with the spice mixture. Add the water and simmer, covered, for about 15-20 minutes, or until the potato is just tender. Stir occasionally to stop the mixture sticking to the bottom of the pan.
3. Add the peas and stir until well combined. Simmer, covered, for 3-5 minutes, or until to the potato is cooked and all the liquid is absorbed. Stir in the mint and season with salt and freshly ground black pepper.

*garam masala mix:

1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground bay leaves
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves

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