Potato and Pea Curry With Yogurt, Cumin, and Ginger
- Ready In:
- 1 lb small red potato, about 1 1/2-inches wide, scrubbed
- 3 tablespoons olive oil
- 1⁄8 teaspoon asafoetida powder (or 1/8 tsp onion powder and 1/8 tsp garlic powder)
- 1⁄4 teaspoon whole cumin seed
- 2 cups fresh peas (you can substitute frozen peas)
- 8 tablespoons plain yogurt, divided
- 1 1⁄2 teaspoons finely grated fresh ginger
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon ground coriander
- Bring a large pot of water to a boil. Add the potatoes, reduce heat to a simmer, and cook until a knife easily slips into the flesh, 15 to 20 minutes. Drain the potatoes in a colander, and allow to cool for a few minutes. Cut the potatoes in half, and then remove their skins.
- Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When oil is shimmering, add the asafetida and cumin seeds. Let them cook for 10 seconds, and then add the potatoes. Cook, stirring occasionally, until the potatoes are lightly browned, two to three minutes.
- Add three tablespoons of yogurt, the peas, the ginger, the salt, and the cayenne. Stir well, and let cook until the yogurt is absorbed by the potatoes. Add another three tablespoons of yogurt and the coriander. Stir and let cook until the yogurt is once again absorbed.
- Add the rest of the yogurt, stir, and let cook for one minute. If you used frozen peas, you are done at this point. If you used fresh peas, add three tablespoons of water, turn heat to low, cover the skillet, and cook until peas are tender, four to six minutes. Serve the curry with rice.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!