Spicy Indian Potatoes With Peas

Recipe Ingredients

1 1/4 lbs	567g / 20oz	New potatoes
1 1/2 teaspoons	7.5ml	Ground coriander
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Curry powder
2 tablespoons	30ml	Vegetable oil
2		Hot green chilies - seeded, minced
2 tablespoons	30ml	Minced peeled fresh ginger
2 tablespoons	30ml	Minced fresh cilantro roots and stems - plus leaves for
		Garnish
1/2 teaspoon	2.5ml	Black mustard seeds
1/8 teaspoon	0.6ml	Ground turmeric
4		Tomatoes - (1 lb) - peeled, seeded,
		And chopped
		Salt - to taste
2 cups	474ml	Frozen green peas - thawed
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

Boil the potatoes in salted water to cover in a medium saucepan until cooked through but still firm, about 15 to 20 minutes. Drain the potatoes in a colander.

While the potatoes are cooking, toast the coriander, cumin and curry in a small skillet over moderately-high heat, shaking the pan, until aromatic, about 2 minutes.

Heat the vegetable oil in a large skillet over moderate heat until hot but not smoking. Add the chilies, ginger, cilantro stems and roots, black mustard seeds, turmeric, and toasted spice mixture. Cook, stirring, until mustard seeds pop, about 3 minutes. Stir in the tomatoes and salt, combine well, and cook, stirring, until the tomatoes release their liquid and begin to form a sauce, about 3 minutes.

Add the potatoes and cook gently for 3 minutes. Add the peas, and cook for 3 minutes. Sprinkle with lemon juice, garnish with fresh cilantro leaves, and serve immediately.

This recipe yields 6 side dish servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9116 broadcast 04-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.