Thursday, January 21, 2010

Potato and Pea Curry

Potato and Pea Curry


1 onion, finely chopped
1 tsp grated ginger
1 tsp black mustard seed
1 tsp cumin
1 tsp fennel
1 tsp turmeric
1/2 tsp chili powder
1 lb potatoes, peeled and diced
1 cup peas
1 tsp garam masala
1 tbsp lemon juice
chicken broth as needed

Heat oil in a skillet and cook onion until soft. Add ginger and spices and cook for 1 minute stirring constantly. Add potatoes and peas. Cook on med heat until potatoes are tender (about 30 min) using the chicken broth to deglaze the skillet as needed. Toss in the garam masala and lemon juice and cook a few more minutes.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.