Potato Pea Curry

Recipe Ingredients

3		Baking potatoes - peeled (large)
1/2 cup	99g / 3.5oz	Clarified butter
2 cups	125g / 4.4oz	Onions - diced (large)
1 tablespoon	15ml	Pureed garlic
1 tablespoon	15ml	Freshly-grated ginger
2 1/2 tablespoons	37ml	Ground cumin
1 teaspoon	5ml	Turmeric
1/2 tablespoon	7.5ml	Ground coriander
1/2 tablespoon	7.5ml	Dried red pepper flakes
3		Tomatoes - peeled, seeded,
		And diced
2 cups	474ml	Water - (to 3 cups)
1 tablespoon	15ml	Salt
2 cups	474ml	Fresh or frozen peas - thawed if frozen
1 tablespoon	15ml	Palm sugar, or brown sugar
1/4 cup	59ml	Fresh lime juice
1		Fresh cilantro - roughly chopped
		Raita (yogurt-cucumber garnish)

Recipe Instructions

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

Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining 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.

This recipe yields 4 servings or 6 side dishes.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A15 broadcast 09-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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